Winery Renaud BurnierVully Chasselas
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with poultry, lean fish or mild and soft cheese.
Taste structure of the Vully Chasselas from the Winery Renaud Burnier
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vully Chasselas of Winery Renaud Burnier in the region of Neuchâtel is a with a nice freshness.
Food and wine pairings with Vully Chasselas
Pairings that work perfectly with Vully Chasselas
Original food and wine pairings with Vully Chasselas
The Vully Chasselas of Winery Renaud Burnier matches generally quite well with dishes of poultry, lean fish or mild and soft cheese such as recipes of quiche without pastry, thai fondue or potatoes in dressing gowns.
Details and technical informations about Winery Renaud Burnier's Vully Chasselas.
Discover the grape variety: Chasselas
Light, lively whites with a tender palate and low acidity, with discreet aromas of fresh hazelnut, white flowers, light honey, apple and strongly terroir-driven mineral notes ("chameleon wine" of Swiss soils). Made as dry, often slightly sparkling whites. Absolute star of Vaud (Dézaley, Calamin, Lavaux Grand Cru) and Valais (Fendant) in Switzerland. Also in Pouilly-sur-Loire AOC and the German Jura. Excellent table grape.
Informations about the Winery Renaud Burnier
The Winery Renaud Burnier is one of of the world's greatest estates. It offers 10 wines for sale in the of Neuchâtel to come and discover on site or to buy online.
The wine region of Neuchâtel
Swiss vineyard on the western shore of the lake, 606 ha in the Three Lakes region. Signature Pinot Noir (55% of the vineyard, the local prince): fine, fresh reds with notes of cherry, raspberry, undergrowth and sweet spices, silky tannins. Specialty invented here: Œil-de-Perdrix, a delicate Pinot Noir rosé with salmon hues. Lively, mineral Chasselas (citrus, flint) in white, including the identity-marking Non-Filtré primeur.
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.
