Winery Blanc de Foc - Cava Blue Festival

Winery Blanc de FocCava Blue Festival

The Cava Blue Festival of Winery Blanc de Foc is a wine from the region of Cava.
This wine generally goes well with
The Cava Blue Festival of the Winery Blanc de Foc is in the top 0 of wines of Cava.

Details and technical informations about Winery Blanc de Foc's Cava Blue Festival.

Winemaker
Javier Suque
Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Camaraou

Simple dry whites with a pale golden robe, a supple palate with moderate acidity and understated aromas of citrus and white Pyrenean flowers. Airy rustic profile. Preserved in a few heritage Béarn parcels and ampelographic collections, it belongs to the ancient South-West grape varieties studied for their genetic and historical interest. French autochthonous white grape from the South-West, grown mainly in Béarn.

Last vintages of this wine

Cava Blue Festival - 0
In the top 0 of of Cava wines
Average rating: 3.51110.50

The best vintages of Cava Blue Festival from Winery Blanc de Foc are 0

Informations about the Winery Blanc de Foc

The winery offers 136 different wines.
Its wines get an average rating of 3.8.
This winery is part of the Perelada Group.
It is in the top 75 of the best estates in the region
It is located in Cava
Find the Winery Blanc de Foc on Facebook and on Twitter

The Winery Blanc de Foc is one of of the world's great estates. It offers 4 wines for sale in the of Cava to come and discover on site or to buy online.

Top wine Cava
In the top 40000 of of Spain wines
In the top 7000 of of Cava wines
In the top 45000 of wines
In the top 500000 wines of the world

The wine region of Cava

Spain's star traditional-method sparkler, the Iberian equivalent of Champagne. Three Catalan grapes blended: Macabeo (apple, freshness), Xarel-lo (body and herbaceous notes), Parellada (elegance and floral finesse). Chardonnay and Pinot Noir also allowed. From fruit-driven Brut to Gran Reserva (30 months on lees) with brioche and toasted notes.

The word of the wine: Sulphur

An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.

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