Winery R Cartoro Chappuis - Lavaux Palanche

Winery R Cartoro ChappuisLavaux Palanche

The Lavaux Palanche of Winery R Cartoro Chappuis is a red wine from the region of Vaud.
This wine generally goes well with

Details and technical informations about Winery R Cartoro Chappuis's Lavaux Palanche.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Rondinella

Its origin is not very precise, it has been cultivated for a very long time in northern Italy, ... . It can be found in Argentina, ... in France it is almost unknown. It would have a link of relationship with the garganega, the refosco dal peduncolo rosso and the corvina.

Informations about the Winery R Cartoro Chappuis

The winery offers 4 different wines.
Its wines get an average rating of 4.3.
It is in the top 5 of the best estates in the region
It is located in Vaud

The Winery R Cartoro Chappuis is one of of the world's greatest estates. It offers 3 wines for sale in the of Vaud to come and discover on site or to buy online.

Top wine Vaud
In the top 20000 of of Switzerland wines
In the top 3500 of of Vaud wines
In the top 450000 of red wines
In the top 800000 wines of the world

The wine region of Vaud

Vaud is Switzerland's second-largest wine region, located in the French-speaking southwest. The region - which is also one of 26 cantons in the country - is best known for its crisp, white Fendant wines (the national name for the Chasselas variety) and its stunning lakeside landscapes. Both of these reach their zenith in the grand crus of Lavaux/dezaley">Dezaley and Calamin. These famous Lavaux Vineyard terraces, which rise steeply up above Lake Geneva (Lac Léman), are considered of such importance that they are now enjoy protected status as a UNESCO World Heritage Site.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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