Château Heritage - Foothills Red

Château HeritageFoothills Red

The Foothills Red of Château Heritage is a red wine from the region of Bekaa Valley.
This wine generally goes well with

Wine flavors and olphactive analysis

Details and technical informations about Château Heritage's Foothills Red.

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

Discover the grape variety: Perlette

Crossing made in the United States in 1936 by Professor Harold P. Olmo of the University of Davis (California) between the queen of the vines and the sultana, registered in the Official Catalogue of vine varieties list A1. - Synonymy: no known synonym (for all the synonyms of the grape varieties, click here!).

Informations about the Château Heritage

The winery offers 19 different wines.
Its wines get an average rating of 3.8.
It is in the top 15 of the best estates in the region
It is located in Bekaa Valley

The Château Heritage is one of of the world's great estates. It offers 19 wines for sale in the of Bekaa Valley to come and discover on site or to buy online.

Top wine Bekaa Valley
In the top 350 of of Lebanon wines
In the top 300 of of Bekaa Valley wines
In the top 400000 of red wines
In the top 700000 wines of the world

The wine region of Bekaa Valley

The Bekaa Valley is the heartland of modern Lebanese wine. Almost 90 percent of Lebanon's wine is made here, as is a respectable proportion of its Arak, the anise-flavored spirit that remains the nation's favorite alcoholic drink. The original Bekaa Valley Vineyards were planted with Cinsaut, which was subsequently joined by other French vine varieties. Most of these remain in Lebanon’s vinicultural makeup today: red Carignan, Grenache, Syrah, Mourvèdre, Cabernet Sauvignon and Merlot, and white Ugni Blanc, Clairette and Chardonnay.

The word of the wine: Cryo-extraction

This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.

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