Le Cuvier dry white wine - Bag-in-Box 3 l - VCE
In stock – orders paid by 2 pm (Mon–Fri) ship the same day with DHL. Delivery in Germany in 1–3 working days, in the EU in 3–5 working days
- Alcohol content
- 10,5 % vol
- Net volume
- 3 l
- Allergens
- contains sulphites
- Origin
- La Mancha, Spain
- Responsible food business operator
- GCF Grands Chais de France,1 Rue de la Division Leclerc, 67290 Petersbach, Frankreich
- Vintage: non-vintage
- Producer: Le Cuvier
- Region: La Mancha, Spain
- Alcohol: 10,5 % vol · Volume: 3 l
- Serving temperature: 8–10 °C
- Colour: Pale yellow
- Nose: White flowers
- Palate: Round, pleasant and supple
- Pairs with: A wine that tastes good every day, even without a special occasion. Serve it with salads, fish and cold-meat platters, or with dessert.
Colour: pale yellow
Nose: Notes of white flowers. A straightforward, uncomplicated wine.
On the palate: Medium dry, round, pleasing and easy to drink. Uncomplicated.
Tip: A wine that tastes good every day, no special occasion needed. Serve it with salads, fish and cold cuts, or with dessert.
General information about our bag-in-boxes:
Wineskin, jug, amphora
It was a long road from glass as a luxury good – as it was in antiquity – to today's mass product, soda-lime glass. This type of glass is used to make bottles, packaging, drinking glasses and mirror or window glass (flat glass).
Glassmaking used to be very expensive and unreliable, so wine, oil, beer and other liquids were filled into jugs, amphorae or leather wineskins. Only the techniques of glassblowing and glass pressing made it possible to produce bottles in large numbers.
But glass bottles have serious drawbacks: they are fragile and heavy, need a relatively large amount of storage and shelf space, are hard to seal (the old "cork problem") and even harder to reseal once opened – and their environmental footprint is unimpressive even with consistent recycling.
Good wine in new skins
A bag-in-box pack consists of a plastic inner bag for the liquid and an outer carton of corrugated board (the "box") that protects the bag from mechanical damage and light. The liquid is drawn off through a tap. As the bag empties, no air gets into it and no oxidation takes place.
The principle was invented as a liquid container by William R. Scholle in 1955, was probably first used for wine by an Australian winemaker in 1965, and has since caught on above all in English-speaking countries, in Scandinavia and in the wine country of France.
In New Zealand, Australia and the USA, a considerable share of wine production is already sold in bag-in-box. In Scandinavia and Britain, many fruit juices and dairy products are packed this way as well as wine. In Germany, where it has so far been popular mainly with discounters selling southern European wines and with renowned German estates for export, the bag-in-box is winning more and more friends among us winemakers and among wine lovers.
Bag-in-box beats glass
Bag-in-box is kinder to the environment, cheaper to make both ecologically and economically, saves weight and volume in transport and storage (and so fuel in transport), and is easy to recycle: the bag goes in the plastics recycling and the box in the paper bin. Making, using, filling and recycling a bag-in-box uses less material – and so about 80% less energy and less water than a glass bottle. All in all, a bag-in-box causes over 80% less CO2 than a glass bottle.
What's more, because of the bag-and-tap principle, no air reaches the contents even after opening, so the wine stays enjoyable for at least 4 weeks once opened. The plastic of the bag has no negative effect on the taste – and wine in a bag-in-box can't be corked.
But: bag-in-box is not suitable for keeping wine long term. A bag-in-box of wine should not be stored for longer than two years. That's why we only offer wines that are ready to drink in bag-in-box.
