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Switzerland, although renowned primarily for its white wines, also produces quality red wines. Varieties such as Pinot Noir, Gamay, Syrah and Merlot are grown in prominent Swiss wine regions such as Valais, Vaud, Ticino and Grisons.
The production of red wines in Switzerland follows a process like that of other producing countries. It begins with the harvest of the grapes at their optimum point of maturity. The grapes are harvested manually to guarantee a careful selection. Then, they are destemmed and squeezed to extract the must, which is the juice of the grapes. The must ferments in stainless steel tanks or in oak barrels, where the skins and seeds add colour, tannins, and flavors to the wine. The duration of the fermentation can vary depending on the style of wine that you want to obtain. After fermentation, some wines may undergo a period of aging in oak barrels to acquire greater complexity and smoothness. Finally, the wine is bottled, and in some cases, additional time is allowed to rest in the bottle before being marketed. The diversity of microclimates and terroirs in Swiss wine regions contribute to the variety of styles and flavors found in Swiss red wines, each with its own distinctive character and personality.
Swiss red wines are renowned for their quality and distinctive character. Although the production of red wines is lower compared to whites, Switzerland has prominent wine regions such as Valais, Vaud, Ticino, and Grisons, where varieties such as Pinot Noir, Gamay, Syrah and Merlot are grown. Swiss red wines are typically elegant, with good structure and balance, reflecting the influence of the various microclimates and terroirs of each region. These wines are characterized by their fruity and spicy flavors, with soft tannins and balanced acidity. Although less known internationally, Swiss red wines offer a unique and high-quality wine experience for wine lovers looking to discover new and exciting offerings.
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