Winery La Boucaude - Sauvignon Blanc

Winery La BoucaudeSauvignon Blanc

The Sauvignon Blanc of Winery La Boucaude is a white wine from the region of Bordeaux.
This wine generally goes well with pork, vegetarian or poultry.
The Sauvignon Blanc of the Winery La Boucaude is in the top 10 of wines of Bordeaux.

Details and technical informations about Winery La Boucaude's Sauvignon Blanc.

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

Discover the grape variety: Villard

Villard noir is a grape variety that originated in France (Rhône-Alpes valley). It is a variety resulting from a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. Villard noir can be found in several vineyards: Provence & Corsica, Rhone Valley, Languedoc & Roussillon, Loire Valley, Savoie & Bugey, Beaujolais, Armagnac.

Informations about the Winery La Boucaude

The winery offers 0 different wines.
It is in the top 15 of the best estates in the region
It is located in Bordeaux

The Winery La Boucaude is one of of the world's great estates. It offers 1 wines for sale in the of Bordeaux to come and discover on site or to buy online.

Top wine Bordeaux

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.

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The word of the wine: Drawing (liqueur de)

In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.

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