Winery Lechuza Negra - Private Reserve Sauvignon Blanc

Winery Lechuza NegraPrivate Reserve Sauvignon Blanc

3.9
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Private Reserve Sauvignon Blanc of Winery Lechuza Negra is a white wine from the region of Maule Valley of Central Valley.
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, shellfish or goat cheese.

Taste structure of the Private Reserve Sauvignon Blanc from the Winery Lechuza Negra

Light
Bold
Dry
Sweet
Soft
Acidic

In the mouth the Private Reserve Sauvignon Blanc of Winery Lechuza Negra in the region of Central Valley is a with a nice freshness.

Details and technical informations about Winery Lechuza Negra's Private Reserve Sauvignon Blanc.

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

Discover the grape variety: Garganega

Very old vine cultivated in Italy, in Sicily it would carry the name of grecanico dorato and in Spain would be the malvasia mauresa... . It can be found in the United States, but in France it is almost unknown. It should be noted that its bunches resemble somewhat those of the ugni blanc or trebbiano toscano and it would be related to the verdicchio blanco.

Informations about the Winery Lechuza Negra

The winery offers 15 different wines.
Its wines get an average rating of 3.7.
It is in the top 3 of the best estates in the region
It is located in Maule Valley in the region of Central Valley

The Winery Lechuza Negra is one of of the world's greatest estates. It offers 6 wines for sale in the of Maule Valley to come and discover on site or to buy online.

Top wine Central Valley
In the top 15000 of of Chile wines
In the top 15000 of of Maule Valley wines
In the top 150000 of white wines
In the top 450000 wines of the world

The wine region of Maule Valley

Maule Valley is the largest wine-producing region in Chile other than the Central Valley, of which it is a Part. It has 75,000 acres (30,000ha) under Vine, and has traditionally been associated with quantity rather than quality. But this is rapidly changing – the bulk-producing Pais vine is gradually being replaced with more international varieties such as Cabernet Sauvignon and Carmenère, and careful winemaking practices are being employed to make some world-class red wines from old-vine Carignan. The Central Valley itself runs between the Andes and the Coastal Mountains from the Chilean capital of Santiago in the North to the up-and-coming region of Bío Bío in the South.


The wine region of Central Valley

The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.

News related to this wine

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Clotilde Davenne, from the eponymous estate, mentions the cherry as a main characteristic of the Irancy appellation. She tells us about the Pinot Noir variety which reveals, in its northern location of Bourgogne, lots of freshness and fruitiness that gives the appellation a very special place among the wines of the region. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (June 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines​ Twitter: https: ...

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The word of the wine: Bleeding

Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.

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