Winery Yann CombyHéritage
Red wine
This wine generally goes well with
The Héritage of the Winery Yann Comby is in the top 10 of wines of Chamoson.
Details and technical informations about Winery Yann Comby's Héritage.
Discover the grape variety: Perdin
Simple, fresh dry whites with a pale golden colour, supple palate with moderate acidity, showing undemonstrative aromas of citrus and white flowers. Discreet rustic profile. Almost extinct, preserved in INRAE varietal collections for its heritage value, a witness to the pre-phylloxera ampelographic diversity of the South-West and part of the heritage varieties under study. Rare French white variety, formerly grown in the South-West.
Last vintages of this wine
The best vintages of Héritage from Winery Yann Comby are 2016, 2017
Informations about the Winery Yann Comby
The Winery Yann Comby is one of of the world's greatest estates. It offers 21 wines for sale in the of Chamoson to come and discover on site or to buy online.
The wine region of Chamoson
Largest wine-producing commune in Swiss Valais, ~400 ha between 450 and 750 m on sun-drenched Alpine foothills (~2,500 h/yr). Signature Petite Arvine reigns in white on Haut-de-Cry: aromatic and saline with signature notes of grapefruit, rhubarb, white flowers, wisteria and a finely salted mineral touch, taut, lingering palate — the queen of Valais. Chasselas (Fendant) terroir-driven. Fine Pinot Noir, supple Gamay, ample Johannisberg (Sylvaner).
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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
