Rouvinez Ardevaz Humagne Rouge 2008

Producer: Rouvinez

Ardevaz Humagne Rouge

️ Sierre, Svizzera

Domaine Rouvinez

Humagne Rouge

2008

️  13.5%

Red wine

Maceration for a few days on the grapes then fermentation in steel for about 6 months

Heady and floral bouquet with hints of red fruit jam and lots of minerality

Full and generous, soft and with velvety tannins, fresh and with great structure

Serving temperature 16°-20°

Alpine cheese

It comes from a very interesting and little-known hybrid

*This bottle can be purchased without additional costs only in combination with other bottles from the same selection . Otherwise, the shipping costs expected for each individual country will be added, until the free port is reached.

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Sierre (Canton of Valais), Switzerland

The Rouvinez family has been producing wines in Sierre in the Swiss Valais since 1947 when Bernard Rouvinez, “Vigneron”
independently founded the company. Currently are Bernard’s sons, Dominique and Jean-Bernard graduates
oenology to lead the “Domaine”; continuity for the future is guaranteed with the arrival of two young people in the company
Rouvinez, Vèronique and Frèdèric. The Rouvinez philosophy is to produce wines respecting and exalting the
maximize the different characteristics of the native Valais vines, grown in the best sites located on the bank
orographic right of the Rhone river in full southern exposure. The mountain viticulture of Valais is considered
“heroic” due to the conditions of the very steep and stony vineyard slopes and the entirely manual work that
consequence must be carried out. The subsoils of glacial origin are responsible for the great complexity,
richness, minerality and longevity of the wines obtained. A further prerogative of Rouvinez wines is that of
vinify each parcel of vineyard separately in order to clearly identify the different “crus” both for
grape variety and territory; the wines are also kept in the cellar to refine for the time necessary
obtain the right maturity, which is quite rare, but necessary to be able to better appreciate the
tertiary olfactory and gustatory nuances that develop over time.