Weingut SeewerPositivo
Red wine
This wine is a blend of 2 varietals which are the Gamaret and the Merlot.
This wine generally goes well with beef and game (deer, venison).
The Positivo of the Weingut Seewer is in the top 50 of wines of Valais.
Food and wine pairings with Positivo
Pairings that work perfectly with Positivo
Original food and wine pairings with Positivo
The Positivo of Weingut Seewer matches generally quite well with dishes of beef or game (deer, venison) such as recipes of beef in white wine or pheasant with mushrooms and tomatoes.
Details and technical informations about Weingut Seewer's Positivo.
Discover the grape variety: Gamaret
Structured, colourful reds with a dense purple robe and firm tannins, featuring aromas of blackcurrant, blackberry, black cherry, spices and peppery notes. Fresh acidity, good performance in oak ageing. Made as a single-variety ageing wine and in many premium Swiss blends with Garanoir, Gamay and Pinot Noir. Star of modern reds from Vaud, Geneva and Valais. A Gamay × Reichensteiner cross created in 1970 at the Pully research station (Switzerland).
Last vintages of this wine
The best vintages of Positivo from Weingut Seewer are 2014, 2019, 2016, 2012 and 2017.
Informations about the Weingut Seewer
The Weingut Seewer is one of of the world's greatest estates. It offers 26 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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
