Château Haut Pougnan - Cristal Pougnan Sec

Château Haut PougnanCristal Pougnan Sec

Wine of France Sparkling wine of Bordeaux of France
The Cristal Pougnan Sec of Château Haut Pougnan is a sparkling wine from the region of Bordeaux.
This wine generally goes well with

Details and technical informations about Château Haut Pougnan's Cristal Pougnan Sec.

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

Discover the grape variety: Aramon blanc

Simple, light whites to drink young with a pale golden robe, airy palate with low acidity, showing discrete white flower, white-fleshed fruit and neutral aromas. Productive but lightly colored, thirst-quenching profile. Now marginal, survives in a few conservatory vineyards of Hérault for its heritage value. White mutation of Aramon noir, once omnipresent in Languedoc-Roussillon supplying 19th-century table wines.

Informations about the Château Haut Pougnan

The winery offers 22 different wines.
Its wines get an average rating of 3.4.
It is in the top 20 of the best estates in the region
It is located in Bordeaux

The Château Haut Pougnan is one of of the world's great estates. It offers 22 wines for sale in the of Bordeaux to come and discover on site or to buy online.

Top wine Bordeaux
In the top 300000 of of France wines
In the top 1500 of of Bordeaux wines
In the top 150000 of sparkling wines
In the top 1500000 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: Thermoregulation

Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.

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