Château de Lidonne - Bordeaux Blanc

Château de LidonneBordeaux Blanc

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

Details and technical informations about Château de Lidonne's Bordeaux Blanc.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: Muscaris

An interspecific cross between Solaris and Muscat à petits grains blancs, obtained in Freiburg (Germany) in 1987 by Norbert Becker. It has the particularity of having only one gene for resistance to mildew and powdery mildew. Muscaris can be found in Germany, the Netherlands, Italy and France.

Informations about the Château de Lidonne

The winery offers 10 different wines.
Its wines get an average rating of 3.4.
It is in the top 10 of the best estates in the region
It is located in Bordeaux
Find the Château de Lidonne on Facebook

The Château de Lidonne is one of of the world's greatest estates. It offers 7 wines for sale in the of Bordeaux to come and discover on site or to buy online.

Top wine Bordeaux
In the top 350000 of of France wines
In the top 50000 of of Bordeaux wines
In the top 450000 of white wines
In the top 1500000 wines of the world

The wine region of Bordeaux

Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.

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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