Winery Val Verde - Blanc du Bois

Winery Val VerdeBlanc du Bois

The Blanc du Bois of Winery Val Verde is a wine from the region of Texas.
This wine generally goes well with
The Blanc du Bois of the Winery Val Verde is in the top 0 of wines of Texas.

Details and technical informations about Winery Val Verde's Blanc du Bois.

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

Discover the grape variety: Liliorila

White Liliorila is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches and small grapes. White Liliorila can be found in several vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley, Armagnac.

Informations about the Winery Val Verde

The winery offers 15 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Texas

The Winery Val Verde is one of of the world's greatest estates. It offers 12 wines for sale in the of Texas to come and discover on site or to buy online.

Top wine Texas
In the top 80000 of of United States wines
In the top 2000 of of Texas wines
In the top 200000 of wines
In the top 650000 wines of the world

The wine region of Texas

Texas is the largest state in the United States of America and one of the most productive viticultural states. Covering 696,000 km² (268,000 square miles) between latitudes 25-36°N, this hot, Dry state is home to a range of mesoclimates suitable for viticulture in the deserts, mountains, lakes and plains of Texas. The main Grape varieties grown in Texas are Cabernet Sauvignon, Chardonnay, Chenin Blanc and (despite the hot conditions) Sauvignon Blanc. Generally speaking, Texas viticulture is divided into three main regions: NorthCentral, Southeast and Trans-Pecos.

The word of the wine: Sulphur

An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.

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