Winery Adam PuchtaVintner's Reserve Norton

Red wine of Missouri of United States

3.4

(Average of the reviews for all vintages combined and from several consumer review sources)

Tasters generally liked this wine.

The Vintner's Reserve Norton of Winery Adam Puchta is a red wine from the region of Missouri.
This wine generally goes well with

Details and technical informations about Winery Adam Puchta's Vintner's Reserve Norton.

Winery

Winery Adam Puchta

Grape varieties

Region/Great wine region

Missouri

Country

United States

Style of wine

Red

Allergens

Contains sulfites

Discover the grape variety: Mècle

Mècle noir is a grape variety that originated in France (Rhône-Alpes valley). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. We can find the Mècle noir cultivated in these vineyards: Savoie & Bugey, South-West.

Last vintages of this wine

Vintner's Reserve Norton - 0

In the top 100 of of Missouri wines

Average rating: 3.4

The best vintages of Vintner's Reserve Norton from Winery Adam Puchta are 0

Informations about the Winery Adam Puchta

The winery offers 27 different wines.

Its wines get an average rating of 3.9.

It is in the top 20 of the best estates in the region

It is located in Missouri

The Winery Adam Puchta is one of of the world's great estates. It offers 26 wines for sale in the of Missouri to come and discover on site or to buy online.

In the top 150000 of of United States wines

In the top 550 of of Missouri wines

In the top 450000 of red wines

In the top 850000 wines of the world

The wine region of Missouri

Missouri is a U. S. state in the North-central United States, bordered by Kansas to the west and Illinois to the east. The state covers 69,700 square miles (180,500 square km) and Lies between the northern latitudes of 36 and 40 degrees.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.