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| Pinot Noir is probably the oldest variety of grape cultivated outside the mediterranean area. Originally from Burgundy it has been grown in our regions for a long time. A noble variety, it is well suited to red meat, game and duck. You can try it out with freshwater fish like arctic char or pike perch. |
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| Garanoir is cloned from Gamaret, a cross between Gamay and Reichenstiner ( a German/Austrian white wine variety). This variety of grape, matured early, produces a well balanced wine rich in colour and tanin. It can be laid down for a number of years. |
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Cabernert Sauvignon originates from Bordeaux. When it is young, it can be hard with a lot of tanin. If nurtured and laid down with care, the tanins will soften. It produces a full bodied, round and velvety wine with complex aromas and flavours. One can detect at times notes of wood or redcurrant. It is excellent with, beef , lamb, duck and cheese. Ideal temperature for consumption is 16°C. It can be kept for 10 years or more.
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| Merlot came from Bordeaux and has found its natural home in Geneva, after trials in the canton of Tessin. It is generally matured in oak casks, and it lays down wonderfully. It can be served with all good meat and why not with cheese too. It’s best match is roast lamb with rosmary, or spit roasted meats as well as poultry cooked in a sauce. |
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| Gamay is originally from Beaujolais. It is an ideal wine for cold or white meats, terrines and patés. Its best with rabbit, pigeon and pork delicacies. Also perfect with strawberries for dessert. |
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| This wine's genetic origin has been proved to be a cross between the Dornfelder and Cabernet Sauvignon varieties that was developed in 1971. It's a variety that matures at the same time as Pinot Noir. It lays down for 3 to 5 years and maybe longer depending on the vintage. Its colour is deep nearly black. Its aroma shows strong notes of black cherry and spices. It has lovely structure, it is full bodied with soft tannins. When produced from a sunny vintage , it develops exotic aromas of sandal wood and graphite. It goes well with red meats, duck « a l'orange », game and cheese.
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