MARSANNE

A grape rooted in the Rhône Valley

Marsanne

Also called Ermitage, Marsanne is associated with the great northern Rhône wines, where it enjoys warm, stony and not very fertile soils. Introduced to the Valais region of Switzerland during the 19th century, it has contributed to the revival of Swiss wines, delicate and subtle, often combined with Roussanne. It is found throughout the world in the composition of Australian, Spanish and Californian wines. In addition to its dry white wines, it is vinified as a sweet white wine under the appellation Ermitage Marsanne Grains Nobles and Vendanges Tardives (Switzerland), but also as a sparkling wine in Saint Péray. This rustic grape variety produces excellent gastronomic wines.

WHERE IS IT FOUND?
In France and all over the world

FRANCE

- Rhône Valley
- Languedoc

WORLDWIDE

- Australia
- Spain
- United States
- Switzerland

MAIN APPELLATIONS
By type of wine: Whites, dry, sweet and sparkling

Crozes-Hermitage / Hermitage /Saint-Joseph
Saint-Péray

Ermitage Marsanne Grains Nobles
et Vendanges Tardives (Suisse)

Saint-Péray

SHALL WE TASTE?
In the galss

DRY WHITES

Exquisite notes of crushed berries, wild strawberry and raspberry. Notes of dried apricot, acacia, beeswax, honey, quince, lychee, nuts. Ample, rich and generous wines. Vinosity reminiscent of raspberry brandy. Aged in barrels, it has a woody profile ideal for gastronomic dishes. Serving temperature 8 to 10°C.

SWEET WHITES

Rich and opulent, voluptuous and subtle aromas reminiscent of honey, truffle and raspberry. Worth ageing for a few years in the cellar, and its harmony will be even greater. A true ambrosia!

SPARKLING

Freshness and fine bubbles revealing the same aromas as the still wines.

FOOD AND WINE PAIRINGS
Marsanne's Gastronomy

DRY WHITES

Wakes up the taste buds as an aperitif. Ideal as a starter with spring asparagus. Refined dishes of white meat and fish with butter or cream: trout fillet with cream, pike, trout terrines with sorrel sauce, snaked scallops, parsleyed snails, sweetbreads, chicken with basil. Hard cheeses (Comté, Beaufort, Abondance, Gruyère...) and regional cheeses: Saint Péray, Tomme d'Ardèche, Saint Marcellin, Swiss Gruyère.... Walnut bread.

SWEET WHITES

Aperitif. Ideal with fried foie gras or in ravioli. Blue-veined cheeses: (Roquefort, Bleu des Causses, Bleu d'Auvergne, Fourme d'Ambert...). Yellow or white fruit desserts, crème brûlée, marrons glacés.

SPARKLING

Aperitif, sometimes combined with a chestnut liqueur. Suitable as a starter or hot dish with spring vegetables which, steamed or boiled, are self-sufficient: artichokes, asparagus, green peas... Creamy celery soup. A Saint Péray Brut is suitable for brioches and cakes with dried fruits or orange blossom notes.

OUR MARSANNES...

MORE INFORMATION

The Swiss Hermitage. Both an appellation and a grape variety, it owes its Valaisan name of Ermitage to the prestige of Marsanne from the Rhone Valley. Marsanne occupies the best slopes on the right bank of the Rhône and finds its favourite terroirs in the regions of Sion, Fully and Ardon. Most often matured in barrels, it offers dry white wines with a woody profile, rather rich texture and an incomparable aromatic power. The finesse of these wines makes them true gastronomy wines to be reserved for worthy meals.

As for the sweet wines, more commonly syrupy than mellow, they are made from late harvested or botrytised grapes.

Also called Ermitage, Ermitage Blanc, Ermitazh, Hermitage, Marsanne Blanche, White Hermitage, Marzanne, Marsan Belyi, Roussette de Saint Peray, Roussette Grosse, Grosse Roussette, Avilleran, Avilleron, Champagne Piacentina, Johannisberg, Metternich, Rousseau, and Zrmitazh.