Winery Chris - Comte de Bordeaux Blanc

Winery ChrisComte de Bordeaux Blanc

The Comte de Bordeaux Blanc of Winery Chris is a white wine from the region of Bordeaux.
This wine generally goes well with pork, vegetarian or poultry.

Details and technical informations about Winery Chris's Comte de Bordeaux Blanc.

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

Discover the grape variety: Planta nova

Fresh, thirst-quenching dry whites with a pale golden colour, a supple palate and preserved acidity, showing simple aromas of citrus (lemon, grapefruit), white flowers (acacia), green apple and Mediterranean notes. A productive style to drink young. A traditional component of Valencia DO and Alicante DO whites on the Spanish Levante coast, expressing the regional southern identity. Indigenous Spanish variety of the Levante.

Informations about the Winery Chris

The winery offers 49 different wines.
Its wines get an average rating of 3.1.
It is in the top 3 of the best estates in the region
It is located in Bordeaux

The Winery Chris is one of of the world's greatest estates. It offers 39 wines for sale in the of Bordeaux to come and discover on site or to buy online.

Top wine Bordeaux
In the top 250000 of of France wines
In the top 4000 of of Bordeaux wines
In the top 300000 of white wines
In the top 950000 wines of the world

The wine region of Bordeaux

World-renowned age-worthy reds, led by round Merlot (plum, black fruit) or firm Cabernet Sauvignon (blackcurrant, cedar, graphite), blended with Cabernet Franc and Petit Verdot for tannic structure. Structured Médoc and Graves, velvety Saint-Émilion and Pomerol. Also crisp dry whites (Sauvignon/Sémillon) and opulent sweet Sauternes with honey and candied fruit. A 110,000 ha Gironde vineyard, 65 appellations, cradle of the 1855 classified growths.

The word of the wine: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).

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