Winery ZanolariRaetier Trunk
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Raetier Trunk from the Winery Zanolari
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Raetier Trunk of Winery Zanolari in the region of Graubünden is a with a nice freshness.
Food and wine pairings with Raetier Trunk
Pairings that work perfectly with Raetier Trunk
Original food and wine pairings with Raetier Trunk
The Raetier Trunk of Winery Zanolari matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of venison leg in casserole, breaded veal cutlets or autumn pumpkin pie.
Details and technical informations about Winery Zanolari's Raetier Trunk.
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.
Informations about the Winery Zanolari
The Winery Zanolari is one of of the world's great estates. It offers 26 wines for sale in the of Graubünden to come and discover on site or to buy online.
The wine region of Graubünden
Wine canton of eastern German-speaking Switzerland (Grisons), 423 ha at the heart of the Bündner Herrschaft (Fläsch, Maienfeld, Malans, Jenins). Signature Pinot Noir (Blauburgunder, >70%): reds among the noblest in Switzerland, fine and silky with notes of cherry, raspberry, undergrowth, sweet spices and a limestone mineral touch, delicate tannins - compared to the great Burgundies. Schistous limestone soils, a climate tempered by the foehn (warmest area of German-speaking Switzerland).
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.
