Winery Blanc de Foc - Cava Cuvée Rosé Pinot Noir

Winery Blanc de FocCava Cuvée Rosé Pinot Noir

The Cava Cuvée Rosé Pinot Noir of Winery Blanc de Foc is a wine from the region of Cava.
This wine generally goes well with
The Cava Cuvée Rosé Pinot Noir 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 Cuvée Rosé Pinot Noir.

Winemaker
Javier Suque
Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
11.5°
Allergens
Contains sulfites

Discover the grape variety: Petit Manseng

Exceptional sweet wines obtained by on-vine drying, with an unctuous mouth balanced by cutting acidity, featuring intense aromas of candied pineapple, mango, candied citrus, dried apricot, honey, dried fruits and sweet spice notes. Very high ageing potential. Star of Jurançon moelleux AOC and Pacherenc du Vic-Bilh AOC, also made as ambitious dry wines. Very late-ripening native grape of Béarn (South-West France).

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 90 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 50000 of of Spain wines
In the top 9000 of of Cava wines
In the top 60000 of wines
In the top 700000 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: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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