Winery Caprio CellarsSauvignon Blanc

wine of Walla Walla Valley of Washington of United States

The Sauvignon Blanc of Winery Caprio Cellars is a wine from the region of Walla Walla Valley of Washington.
This wine generally goes well with
The Sauvignon Blanc of the Winery Caprio Cellars is in the top 0 of wines of Walla Walla Valley.

Informations about the Winery Caprio Cellars

The winery offers 10 different wines.

Its wines get an average rating of 4.

It is in the top 10 of the best estates in the region

It is located in Walla Walla Valley in the region of Washington

The Winery Caprio Cellars is one of of the world's greatest estates. It offers 8 wines for sale in the of Walla Walla Valley to come and discover on site or to buy online.

The wine region of Walla Walla Valley

The wine region of Walla Walla Valley is located in the region of Columbia Valley of Washington of United States. We currently count 225 estates and châteaux in the of Walla Walla Valley, producing 840 different wines in conventional, organic and biodynamic agriculture. The wines of Walla Walla Valley go well with generally quite well with dishes .

The wine region of Washington

Washington State is located in the Pacific Northwest of the United States, immediately north of Oregon. Although the history of the wine industry is relatively Short, Washington's 900-plus wineries and 350-plus independent winemakers, with more than 50,000 acres of vineyards, now produce more wine than any other state except California. Almost all wine production is in the hot, desert-like eastern Part of Washington, although there is some Grape growing and an AVA (Puget Sound) in the cooler, wetter west. White Chardonnay and Riesling grapes, and red Merlot, Cabernet Sauvignon and Syrah grapes are the main varieties grown in Washington, but the region produces quality wines from nearly 70 different grape varieties.

News related to this wine

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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.