Rose de Lune
The Rose de Lune is a pinot noir rosé. This wine supports the ice bucket and must be refreshed before consumption, at 9-10 ° C. The particularly tender and fruity character of our rosé results from the fact that it is obtained by bleeding after a few hours of vatting only. Light salmon pink color, limpid with shades of orange, the nose gives off an aromatic explosion of apricot, pineapple, lychee and peach. Wine of meals during the summer and happy accompaniment of exotic cuisines.
100% Gamaret, the crossing discovered at the end of the 20th century by the Federal Station of Changins, the Rousse Moon is planted on a parchet of three hectares in Plan-les-Ouates and raised fifteen months in amphorae of clay in our storeroom. This new original Swiss grape variety - originally destined for the blending of Pinot Noir and local Gamay - has been revealed over the last decade and has conquered the Geneva terroir. Wine often dark carmine with a strong tannic expression and low acidity, the Rousse Moon accompanies all meat and spicy dishes (tartare, curry pot, Thai cuisine, chamois stew, etc). "It's the most beautiful Gamaret ever tasted!" (Raoul Cruchon, Oenologe in Echichens) "What material for this concentrated wine full of promise!" (Raymond Paccot, Winzer / Kelterer in Féchy) "It's a strange wine (...) that reveals a subtle matter to be vinified, tannins to be coated, a dry extract with a powerful aromatic potential. (...) It is a great wine of guard, and its success is considerable ". The world
A marriage between Riesling and Madeleine Royale, the Riesling-Sylvaner was selected at the beginning of the century by a prominent professor of Swiss viticulture, Professor Muller-Thurgau. It is currently one of the most cultivated white varieties in the world, from California to South Africa through the countries of the East, Alsace, Germany, etc. At Balisiers, Riesling-Sylvaner has a very elegant muscatée note. It is the earliest grape variety of our estate with which the grape harvest usually begins. Indeed, it must be harvested early to avoid losing its natural acidity. It is drunk well refreshed as an aperitif and also accompanies a cold buffet or appetizers. Some enjoy it with shellfish and seafood, even with cheese dishes, instead of chasselas. Very pale yellow color.