Xavier Flouret Torrontés Cafayate Flaca 2008

Winemaker's Notes:

PRODUCER: El Porvenir de los Andes WINEMAKER: Luis Asmet HISTORY: With roots going back to the 1890’s, El Porvenir was rediscovered in 1999 under the influence of a new owner, the Romero-Marcuzzi family. With a highly experienced and committed team, they are producing premium wines with the best technology and methods available. VITICULTURE & VINIFICATION: Planted at a density of 3500–4000 plants per hectare, the vines are trained on pergola with bilateral cordon. They produce a yield of 100 Hl / hectare. The fermentation is done with selected yeast, between 15°C to 16°C. AGEING: Wines age in stainless steel tanks.

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Xavier Flouret:
Xavier Flouret Wines, founded by Xavier Flouret in 2008, is a collection of boutique wines from around the world. Each award-winning wine embodies the character of that wine’s region, which is important when developing a carefully selected portfolio of varietals. Each bottle features an "X" design on the front and information about the winemaker and the winery on the back, complete with food pairing recommendations.

Member Reviews for Xavier Flouret Torrontés Cafayate Flaca

Add your review
Snooth User: Tee Screenshots
102335418
4.50 5
01/21/2012

Elegant and very fruity. I tasted a lot of pear and honeydew.


Snooth User: Tee Screenshots
102335418
5.00 5
01/22/2012

The taste is elegant with subtle floral nose. Full-fruited. Excellent!


Snooth User: Gaurav Pareek
10215043
2.50 5
01/19/2012

sdsd


Snooth User: lisabc
14568763
4.50 5
02/11/2011

Four and a half glasses



Tasting Notes:

Eye: Elegant color with shades of bright greenish yellow. Nose: Fresh and fruity character, intense and typical, with fascinating floral aromas. Palate: Fresh flavor, young and fruity, with very good acidity. Excellent structure and balanced.

PRODUCER: El Porvenir de los Andes WINEMAKER: Luis Asmet HISTORY: With roots going back to the 1890’s, El Porvenir was rediscovered in 1999 under the influence of a new owner, the Romero-Marcuzzi family. With a highly experienced and committed team, they are producing premium wines with the best technology and methods available. VITICULTURE & VINIFICATION: Planted at a density of 3500–4000 plants per hectare, the vines are trained on pergola with bilateral cordon. They produce a yield of 100 Hl / hectare. The fermentation is done with selected yeast, between 15°C to 16°C. AGEING: Wines age in stainless steel tanks.

Closure: Synthetic

Wine Specs:

Alcohol: 13.4% pH: 3.5
Sugar: 1.8 grams per liter Total Acidity: 5.9 grams per liter

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