Delicious wines between Valais and Apulian lands
The dream begins in 2002 fingers on sunny grapes.
Between their Bâtiaz vineyard and the Apulian harvest, their viticultural art develops to create their succulent “Envol” (Chasselas), “Malvasia Nera”, “Vent d'ange” and “Douceur de Lily”.
You will also discover "Il fiasque" - "La Sommessa Del Fiasco" and "La cuvée des Ratons" a magnificent Cornalin aged in oak barrels.
This small family cellar, animated by the love of the vine, deserves a stop, to delight your taste buds.
Some consider Chasselas as a specifically Swiss grape variety or at least from the Lake Geneva region.
One thing is certain: nowhere else does Chasselas produce such a subtle and complex wine as in Switzerland. Chasselas is the key grape variety for the white grape varieties of French-speaking Switzerland. Called Fendant in Valais because its skin splits under the fingers when it is ripe, it really took off in the middle of the 19th century, under the impetus of state structures. It is therefore the second most planted grape variety after Pinot Noir. Rather large cluster basking in the sun.
Precocious and vigorous, Chasselas adapts to a multitude of soils and climates and manages to restore the subtlety of each terroir beyond measure.
Temper :Often slightly carbonic, one can obtain a dry and light wine, always playful and airy, Chasselas is the aperitif wine par excellence.
Dress :light yellow in color, sometimes pearly
Operating temperature :8° -10°C
Cluster :Tips of reddish-copper twigs. Rather large cluster basking in the sun.
Nose :wispy nose
In mouth :Its discreet, crystalline aromatic profile leaves plenty of room for the various nuances (floral, fruity, mineral) floral aromas;
Gourmet pairings: Dried meat, veal, cheese-based dishes (AOC Valais raclette, fondue), blue trout.
Malvasia is one of the oldest grape varieties in Europe. Imported from Greece in the 8th century, it probably originated in Asia Minor
In Puglia, there is a lot of wine made from blends with the famous Salice salentino (85% Negroamaro-15% Malavasia nera) and it is sometimes a small complement for certain primitivo, especially when the vintage is not easy.
These varieties love heat. That's why they are so good in southern Italy as well as in the neighboring ones. Besides, it is also famous in Sardinia.
Vinification: : the harvest takes place
second half of September.
Temper :It is very popular locally for its "sweet and heady" side.
Dress :This wine presents a beautiful ruby color with a sustained coloring intensity.
Operating temperature :16° - 18°C
Cluster :The clusters and berries are of medium size. The cluster is conical.
Nose :This wine will reveal a generous nose with beautiful notes of cherries and cloves. The quality of the nose is very pleasant.
In mouth :It's a real delight. It's really well done and very balanced. We are conquered by these notes of forest fruits, spices without forgetting a small touch of balsamic. It is a complex mouth between the fruit, the spices and this small woody side.
The Italians like to make wines that are not too tannic but, on the contrary, full of finesse and with a good balance.
Gourmet pairings: Plan to serve this wine on beautiful Italian pasta but also red meats and cheeses.
Of late maturity, capricious, difficult to work, the Cornalin has
was nearly abandoned in the middle of the 20th century. Fortunately, the patience and perseverance of a few visionary winegrowers allow us to taste it even today!
In almost 25 years, the area of vines dedicated to this grape variety has increased tenfold in Valais, going from 14 ha in 1991 to 139 ha in 2015.
A success due to its high potential, comparable to that of great international red wines. Cornalin has an extraordinary fruity strength, an insolent youth, a body that is both slender and vinous, tonic and very fresh. It is unquestionably the greatest Valais red wine, Delicious young, on the fruit, it develops for a few years: its passion subdued, it then takes on a remarkable patina of finesse and nobility.
Temper :Forgetting it in the cellar will give its supple character and robust body a patina.
Dress :With a fantastic dark cherry color with violet reflections.
Operating temperature :14°-16°C
Cluster :medium clusters, cylindrical, winged, compact, medium peduncles
strong and not lignified.
Nose :with its spicy notes of clove and fruity notes of black cherry.
In mouth :full-bodied, with a very complex bouquet, very fruity, with fairly fine tannins a
slightly rough at first, suitable for ageing. Aromas of dry wood, catechu, blackcurrant, black cherry,
sweet spices, eucalyptus, dried flowers, candied fruits, geranium, wallflower, Morello cherry,
Gourmet pairings: : becomes the ideal companion for any full-bodied meat, such as game.
brisolée - chestnuts, strong cheeses, bacon and dried meat.
Originally from Austria, mainly established on the banks of the Rhine, in Germany, it appeared in the Rhone Valley in the middle of the 19th century.
Silvaner is the result of an old natural cross between Savagnin Blanc (Heida in Valais, Traminer in Tyrol) and an Austrian grape variety.
A little later than Chasselas, it is called Johannisberg in Valais.
Its aging potential and its complexity are unheard of and this beyond twenty years! The Johannisberg is mentioned in Valais
for the first time in 1862. It then designates Riesling. Its name certainly comes from the Château de Johannisberg in Moselle, the oldest Rieslinq estate in the world. Blanc du Rhin appeared at the same time and corresponded to Silvaner. But as early as 1928, current usage inverts the data and these two whites exchange their identities. The
specialists are offended by this but are forced to comply with practice.
Temper :It gives rich and full-bodied wines, characterized by notes of almonds and a slight final bitterness, often accompanied by a hint of sweetness.
Dress :golden yellow color.
Operating temperature :9-11°C
Cluster :: Later than the Chasselas, the Sylvaner is distinguished by its
yellowish-green bud and its round leaf. The qrappe, of medium size,
compact, has round, green grains, punctuated with brown.
Nose :notes of flowers on a background of orchard fruits and almonds.
In mouth :it presents a beautiful vinosity as well as a voluptuous texture.
Gourmet pairings: It goes wonderfully with asparagus, cheese and fish and is an excellent aperitif wine.
Rosé de Pinot
"La douceur de Lily "
Et encore... À découvrir
Pinot noir et Syrah : « L’arc-en-ciel »
Sangiovese : « Cuore »
Gamaret : « Vent d’ange » ...
Mais aussi... Magnum, Jéroboam... personnalisés à votre nom ou votre évènement pour un souvenir impérissable.