The flavor of microbio in wine of Vermont
Discover the of Vermont wines revealing the of microbio flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Vermont flavors
Northeastern American state pioneering cold-hardy hybrids (-30 to -40 C), developed by the University of Minnesota. Signature La Crescent as white king: intense and aromatic with apricot, peach, citrus, white flowers and honey, vivid acidity — singular and expressive. Structured Marquette in red (cherry, blackberry, spices, black pepper, firm tannins), more substantial than most northern hybrids. ~16 committed artisanal wineries.