Clos de Tsampéhro Brut

A sparkling wine of excellence made up of Chardonnay for the finesse and elegance of its bouquet, Pinot Noir for its structure and its aromas of small red fruits, but also Petite Arvine for its dynamism and originality.

Additional info

Producer: Clos De Tsampéhro
Grape variety: Chardonnay-Pinot Noir-Petite Arvine
Origin: AOC Valais
Vintage: 2016
Viticulture: Biodynamic
Harvest: Manual
Native yeast: Yes
Capacity: 75 cl
Decantation: No
Serving temperature: 8 - 10 ° C

Info about the grape variety

Grape variety: Chardonnay
International (planted after 1900) | 386HA in Switzerland (2,64%)

A natural cross between Pinot and Gouais Blanc, Chardonnay was probably born in Saône-et-Loire (FR) where it is mentioned at the end of the 17th century. Its kinship makes it a brother of Gamay, Aligoté, Melon and other lesser-known grape varieties, and allows us to understand why it has long been confused with Aligoté and Pinot Blanc. Its name comes from the Chardonnay village near Mâcon (Burgundy). In Switzerland, it produces wines whose aromas vary greatly depending on the terroir and the vinification, ranging from lime to vanilla butter.

Associated names: Clävner

Grape variety: Pinot Noir
Traditional (planted before 1900) | 3986 HA in Switzerland (27,29%)

Pinot noir is a historical variety from northeastern France which probably originates from Burgundy, where there are traces dating back to 1375. In Switzerland, we have found historical traces of Pinot noir in the canton of Vaud dating back to 1472 It is the most common noble grape variety in Switzerland. Appreciated all over the world, pleasant and delicate on the palate, it offers aromas of strawberries, cherries and vanilla spices when it is aged in oak barrels.

Grape variety: Petite Arvine
Indigenous | 218 HA in Switzerland (1,49%)

Originally from Valais, is mentioned in records dating back to 1602 under the name of Arvena. La Petite Arvine is almost exclusively cultivated in Valais where it produces dry and mellow wines with citrus aromas enhanced on the palate by a touch of salty minerality.