Winery Robert Andrey Schafis - Oeil de Perdrix

Winery Robert Andrey SchafisOeil de Perdrix

The Oeil de Perdrix of Winery Robert Andrey Schafis is a wine from the region of Neuchâtel.
This wine generally goes well with
The Oeil de Perdrix 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 Oeil de Perdrix.

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

Discover the grape variety: Fernao Pires

In Portugal, it is one of the most planted white grape varieties, and we have found it to be very similar to the torrontés grown in Spain (Galicia). It can be found in Australia and South Africa, but is almost unknown in France.

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 15 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 great 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 20000 of of Switzerland wines
In the top 1500 of of Neuchâtel wines
In the top 40000 of wines
In the top 800000 wines of the world

The wine region of Neuchâtel

Neuchatel is one of the smaller wine regions of Switzerland, located in the French-speaking western half of the country, North of the much larger Vaud area. Much like its neighbour, Chasselas dominates white plantings here, however Pinot Noir is more significant here, as is the reputation of Neuchatel's rosés. The region is generally referred to as the 'Three Lakes' as the region - and the four AOCs within it - are found on the relatively low-lying, flatter land, centered around the lakes of Morat, Bienne and Neuchatel. The region also covers three neighbouring Swiss cantons.

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

Other wines of Winery Robert Andrey Schafis

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