A very refined and elegant rosé from Merlot.
Gastronomy sparkling cider popular in Michelin star restaurants such as...
Gastronomy sparkling cider popular in Michelin star restaurants such as...
Gastronomy sparkling cider popular in Michelin star restaurants such as...
Gastronomy sparkling cider popular in Michelin star restaurants such as...
Very rare hard to get stunning sweet wine from Swiss Wine Legend...
Rare indigenous grape variety from the Swiss Alps. Great Humagne Rouge...
Great Syrah rendition. Small production. Rare and hard to get. HK...
Lovely delicate and opulent Pinot. Biodynamic.
Lovely delicate and opulent Pinot. Biodynamic.
Lovely delicate and opulent Pinot. Biodynamic.
Blend of Diolinoir*, Galotta*, Gamaret*, and Pinot Noir. [ *indigenous...
From old vines planted by Maurice Troillet, MTC's uncle, in 1924. Ripe...
From old vines planted by Maurice Troillet, MTC's uncle, in 1924. Ripe...
A lovely top white blend from Swiss Wine Legend Marie-Thérèse Chappaz....
Rare indigenous grape variety from the Swiss Alps. A lovely rendition of...
Rare indigenous grape variety from Grisons/Graubünden. A lovely...
Lovely white blend Sylvaner, Marsanne, and Petite Arvine from Swiss Wine...
Swiss classic. A lovely rendition of Fendant (Chasselas) from Swiss Wine...
Ver seductive texture, balance, and ultimate refinement ! One of the...
Ver seductive texture, balance, and ultimate refinement ! One of the...
Crafted for aging. Very deep and vinified with 100% whole bunch. A wine...
Very charming Pinot made from destemmed grapes from Bretton vineyards....
Very charming Pinot made from destemmed grapes from Bretton vineyards....
A very fine Sauvignon Blanc elegantly...
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Fresh, juicy, very pleasant Pinot Noir.
EOTTPNR22
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Fresh, juicy, very pleasant Pinot Noir.
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Tasting notes: Shiny ruby, aromas of red and black fruits, slight spiciness, also smoky notes.
Gastronomy: Goes well with red meat, game, and cheese. Is also good accompaniment to Asian dishes.
Serving temperature: 14–16°C
Storage: 1 to 5 years
Vinification: Cool maceration before fermentation, then traditional maceration at 28C with manual pomace flooding. Malolactic fermentation and light filtration. Storage in stainless steel containers.
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