Winery ValisianaDôle Blanche
White wine
This wine is a blend of 2 varietals which are the Pinot noir and the Gamay noir.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Dôle Blanche of Winery Valisiana in the region of Valais often reveals types of flavors of microbio.
Food and wine pairings with Dôle Blanche
Pairings that work perfectly with Dôle Blanche
Original food and wine pairings with Dôle Blanche
The Dôle Blanche of Winery Valisiana matches generally quite well with dishes of beef, veal or pork such as recipes of beef kidney, veal curry or coconut from paimpol.
Details and technical informations about Winery Valisiana's Dôle Blanche.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Dôle Blanche from Winery Valisiana are 2012, 2018, 2016, 2017 and 0.
Informations about the Winery Valisiana
The Winery Valisiana is one of of the world's greatest estates. It offers 11 wines for sale in the of Valais to come and discover on site or to buy online.
The wine region of Valais
Switzerland's largest vineyard, capital of native grapes. Straight, precise alpine whites: light, floral Chasselas (Fendant), signature Petite Arvine with saline, grapefruit and rhubarb notes, rich, apricoty Amigne, mineral Humagne Blanche. Altitude reds: fine Pinot Noir, crisp Gamay, native Cornalin and Humagne Rouge, spicy and deep. Highly precise alpine age-worthy wines.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
