Winery Blue Lotus - Texas White

Winery Blue LotusTexas White

The Texas White of Winery Blue Lotus is a white wine from the region of Texas.
This wine generally goes well with

Details and technical informations about Winery Blue Lotus's Texas White.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Jurançon

Jurançon white is a grape variety that originated in France (South West). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of medium size. The white Jurançon can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley.

Informations about the Winery Blue Lotus

The winery offers 15 different wines.
Its wines get an average rating of 3.7.
It is in the top 3 of the best estates in the region
It is located in Texas

The Winery Blue Lotus is one of of the world's greatest estates. It offers 14 wines for sale in the of Texas to come and discover on site or to buy online.

Top wine Texas
In the top 90000 of of United States wines
In the top 350 of of Texas wines
In the top 200000 of white wines
In the top 650000 wines of the world

The wine region of Texas

Texas is the largest state in the United States of America and one of the most productive viticultural states. Covering 696,000 km² (268,000 square miles) between latitudes 25-36°N, this hot, Dry state is home to a range of mesoclimates suitable for viticulture in the deserts, mountains, lakes and plains of Texas. The main Grape varieties grown in Texas are Cabernet Sauvignon, Chardonnay, Chenin Blanc and (despite the hot conditions) Sauvignon Blanc. Generally speaking, Texas viticulture is divided into three main regions: NorthCentral, Southeast and Trans-Pecos.

The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.

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