Click on the video symbol above and hear first-hand from winemaker Rainer Zimmermann about the terroir and the Valais vineyards on which the grapes for this red Valais classic from the Johanneli Fi wine cellar grow. In the second part, sommelier Medy Hischier will give you a detailed introduction to the wine, covering the opening on the nose, on the palate, the finish and of course the corresponding dishes. Enjoy!
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The Legend of Wine ( listen )
Since the beginning of time, large and small glaciers have grown in the mountains of Valais. They have fed the valley with fresh mountain water and created our special climate. From the Rhone to the Aletsch and Allalin glaciers. All of them hold the rock in the mountains together. But since the climate has changed, these glaciers have been melting. The new meltwater is a witness to the bittersweet withering of these mountain giants. Like autumn, this glacier blood gives this wine its extraordinary note.
Glacier blood Dôle AOC VS
Wine description
- Grape varieties: Pinot Noir and Gamay (min. 85%), 15% other red grape varieties from the Valais.
- Wine type: ruby red, soft tannins, blackcurrants, full-bodied entry, pleasant acidity with fruity finish
- Temperature: 14 - 16°C
- Maturity: 3-5 years
- Goes well with: meat, game, lamb, aged cheese with Valais rye bread or cheese fondue
terroir
Light soils with silt content in various terraced locations in the Upper Valais.
Culinary Recommendation
Perfect harmony with light meat dishes, a Valais plate or simply to round off the day.
vinification
Controlled alcoholic and biological fermentation in stainless steel tanks. Subsequent aging in stainless steel tanks.
serving temperature & alcohol content
14 - 16°C
13.5% vol.
grape varieties
- Pinot Noir and Gamay (at least 85%, of which Pinot Noir must predominate), 15% other red Valais grape varieties
ripeness for consumption
- 3 to 5 years
Contains sulfites.
