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Bodega Cauzon Blanco 2019

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18,70 

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Blanco is a white wine produced by Ramon Saavedra of Bodega Cauzon in Granada, Spain. It is made from Macabeo, Viognier, Chardonnay and Sauvignon grapes that ferment spontaneously with indigenous yeasts, pressed directly in steel. Ageing always takes place in steel for about 6 months. Finally in bottle, without filtration, clarification or addition of sulphur dioxide. Blanco is rich in aromatic scents and tropical fruit on the nose, it is fresh and savoury in the mouth, ideal for a fettuccina gorgonzola and speck!

Manufacturer: Bodega Cauzon

🍾 Blanco

🖼️ Granada, Spain

🏡 Bodega Cauzon

🍇 Macabeo 50%, Viognier 20%, Chardonnay 15%, Sauvignon 15%

📅 2019

🌡️ 11.5%

🥂  White Wine

🛁 Manual harvest, spontaneous fermentation with indigenous yeasts and direct pressing in steel; ageing always in steel for about 6 months. Finally in bottle without addition of sulphur dioxide, filtrations or clarifications

👃🏻 White flowers and tropical fruit, citrus and herb flavours, great minerality

👅 Fresh and savoury, rich and slender, very long

👍🏻 Serving temperature 10°-12°.

💕 Pasta with radicchio, speck, walnuts and gorgonzola!

😍 If you close your eyes, it looks like a Friulian wine

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Apewineboxes is an online wine shop with over 4000 bottles of artisanal wine, natural wine or biodynamic wine.
We take you to the world's best wine regions, without the need to fly, via our wine boxes, also on subscription.

Granada, Spain

Ramon Saavedra of Bodega Cauzon is one of the pioneers of Spanish natural wine, an exceptional person and despite being a truly great producer, endowed with an uncommon humility. Bodega Cauzon's vineyards reach an altitude of up to 1,200 metres, and the terroir is crazy. Clay and limestone, but not only that, the soil is rich in minerals including quartz, and the climate is varied. Mountainous and sunny, with powerful temperature excursions and sea breezes to the rescue. The grapes grow perfectly and produce complex wines with great depth. Minimal interventionism is the rule at Bodega Cauzon, in the vineyard, where any form of systemic chemistry is banned, as well as in the cellar. The wine ferments spontaneously with indigenous yeasts and sulphur dioxide is never contemplated as an addition. Long macerations on the skins and ageing in wood complete a truly spectacular winemaking process.

 

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