Winery Robert Andrey Schafis - Naturtrüeb

Winery Robert Andrey SchafisNaturtrüeb

The Naturtrüeb of Winery Robert Andrey Schafis is a wine from the region of Neuchâtel.
This wine generally goes well with
The Naturtrüeb of the Winery Robert Andrey Schafis is in the top 0 of wines of Neuchâtel.

Details and technical informations about Winery Robert Andrey Schafis's Naturtrüeb.

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

Discover the grape variety: Blush seedless

Table grape with long clusters and seedless rose-red berries, thin skin and crunchy flesh, with a neutral sweet flavour. Early ripening. Very rarely vinified. Grown in California, Australia and Chile for export markets, prized for its attractive pink-red colour, pleasant neutral taste and excellent cold-storage life. American black seedless table grape variety bred for fresh consumption.

Informations about the Winery Robert Andrey Schafis

The winery offers 19 different wines.
Its wines get an average rating of 3.8.
It is in the top 10 of the best estates in the region
It is located in Neuchâtel
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The Winery Robert Andrey Schafis is one of of the world's greatest estates. It offers 12 wines for sale in the of Neuchâtel to come and discover on site or to buy online.

Top wine Neuchâtel
In the top 8000 of of Switzerland wines
In the top 550 of of Neuchâtel wines
In the top 150000 of wines
In the top 500000 wines of the world

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: Second fermentation

In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.

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