Producer: | The today known family Mathier immigrated in the 14th century from Marseille coming to Valais to Salgesch. More than 500 years later Albert Mathier was born the second of nine children in the meanwhile widely ramified family. In the time of the Great Depression, the 1920s, he tried to defy the recession and planted various slopes with vines. With that Albert Mathier set the The foundation stone for the wine history of the Mathiers and the village of Salgesch as one of the most famous wine villages in Switzerland. Albert Mathier & Söhne has been a family business dedicated to enjoyment and tradition for over 80 years. Fadri and Martin Mathier stand in the vines and in the cellar, Peter Mathier looks after the clientele and Amédée Mathier runs the business. |
Region: | There is wine in the wine-growing region of Valais since the time of the Romans. More than 2,000 hours of sunshine per year and rainfall of 600 to 800 mm / m² per year guarantee optimal conditions. In the white grape varieties dominated by a long distance Chasselas in front of Sylvaner and Petit Arvine. What is the Chasselas in the white vines is the Pinot Noir in the red varieties, followed by Gamay and small specialties such as Humagne and Cornalin. The soil is light and well ventilated, less clayey, but limey. |
Variety: | Johannisberg is the Valais synonym of the autochthonous Silvanertraube, often also called Green Silvaner or Gros Rhin. He comes from the communities of Salgesch and Leytron. |
production | Traditional fermentation with malolactic fermentation in stainless steel tank. In accordance with the AOC regulations and the quality requirements of the Albert Mathier & Söhne wine family. |
tasting note: | A lot of yellow stone fruit, chamomile, some white pepper and a wonderful minerality on the nose; Balanced aromas on the palate, gooseberries, quince and a fine salty note, very juicy and elegant in the river, beautifully dry in the final. |
Maturity: | Year + 3 years. |
Enjoy: | The classics are cheeses such as fondue, cheese slices, raclette, alp cheese and the various dried meats such as dried meat, herb bacon and coppa. "Gsottus" is hearty-rich and originally consists of pork and beef, bacon and sausages. |
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