One of the big questions we are often asked at Can Vidalet, is about one of the most special wines of our winery in Pollensa: Blanc de Negres. Instead of entering into a classic classification between red, white and rosé wines, we emphasize that our Blanc de Noirs (literally: white from black) is made from different varieties of “black” grapes.
The colour of Blanc de Noirs depends on two factors: the type of grape used, and the winemaking process. The colour shades of our Blanc de Negres are between yellowish and salmonish, with small pale pink reflections. Since the colour of rosé wines ranges from pale pink to deep pink, our Blanc de Negres is often mistaken for a rosé wine, but it isn’t!
The origins of Blanc de Noirs
It is a winemaking process whose origins go back several centuries. As its French name, Blanc de Noirs, suggests, this form of production comes from the northeast of France, in the Champagne-Ardenne area, in the region of Alsace. As they needed more “white” grapes, which weren’t available, winemakers turned to the most abundant “black” grape varieties of the time, Pinot Noir and Pinot Meunier, as the basis for their famous champagne. The result of this blend was a sparkling wine, much appreciated for its taste and freshness. In Spain, this process was widely reproduced for the making of cavas, local sparkling wines with fine and persistent bubbles.
How to make Blanc de Noirs?
To understand the secret of the colour of our Blanc de Noirs, it is important to know that when the grapes are pressed, the juice is colourless, no matter if “white” or “black” grapes are used. However, when the juice is left in contact with the dark grape skins, pigments leach out of the skins and colour the wine. So, depending on the type of wine we want to make, we will or will not use the grape skin. In the process of obtaining white wine from black-skinned grapes, as is the case with our Blanc de Noirs, only the de-stemmed bunches (without the stalks) are taken to the press, where the grape skins do not come into contact with the must (grape pulp). By pressing the grapes very lightly, without squeezing the pigments from the dark skins, and by letting them ferment after being separated from the skin, we avoid too much colour being transferred to the juice. The result is a white wine from “black” grapes, which in the case of our Blanc de Noirs, has a characteristic salmon white colour with hints of pale pink.
The qualities of Blanc de Noirs
Blanc de Noirs, obtained, as we have specified, from “black” grapes, tends to have less acidity than wines made from “white” grapes, and offers a greater aromatic intensity, with different nuances to those we are used to. Indeed, its aromatic range is both novel and very fresh, making it well suited to a large number of dishes and, due to its pleasant taste, a great choice for many palates.
Can Vidalet commits to its Blanc de Noirs: “Blanc de Negres”
At Bodegas Can Vidalet, we have been committed for many years to presenting our own Blanc de Noirs: Blanc de Negres. Elaborated from grapes harvested by hand, blending native “black” grape varieties, such as Callet and Gorgollassa, with French grapes, such as Merlot, Cabernet and Syrah, we produce a pale salmon-coloured wine, clean and bright to the eye. The tasting notes of ripe red fruits, such as strawberries and watermelons, and citrus fruits such as grapefruit, stimulate and entertain our sense of smell, and prepare us for a fresh and invigorating sensation in the mouth, which surprises us, and invites us to continue sipping it slowly, savouring the moment. In addition, from “white” grapes, we make our own Blanc de Blancs, an elegant wine with balanced acidic notes, which transmits freshness and fullness, and has a lingering aftertaste. We are committed to the production of two unique young wines, homegrown and handmade, with traditional methods, which will greatly surprise all our customers.