Château Poulvère - Brut

Château PoulvèreBrut

Wine of France Sparkling wine of South West of France
The Brut of Château Poulvère is a sparkling wine from the region of South West.
This wine generally goes well with

Details and technical informations about Château Poulvère's Brut.

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

Discover the grape variety: Bouquettraube

The white Bouquettraube is a grape variety originating from Germany. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. The white Bouquettraube can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.

Informations about the Château Poulvère

The winery offers 35 different wines.
Its wines get an average rating of 3.8.
It is in the top 25 of the best estates in the region
It is located in Sud-Ouest

The Château Poulvère is one of of the world's great estates. It offers 39 wines for sale in the of South West to come and discover on site or to buy online.

Top wine South West
In the top 200000 of of France wines
In the top 2000 of of South West wines
In the top 55000 of sparkling wines
In the top 650000 wines of the world

The wine region of South West

The South-West is a large territorial area of France, comprising the administrative regions of Aquitaine, Limousin and Midi-Pyrénées. However, as far as the French wine area is concerned, the South-West region is a little less clear-cut, as it excludes Bordeaux - a wine region so productive that it is de facto an area in its own right. The wines of the South West have a Long and eventful history. The local rivers play a key role, as they were the main trade routes to bring wines from traditional regions such as Cahors, Bergerac, Buzet and Gaillac to their markets.

The word of the wine: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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