Winery Agronomy Farm Vineyard - Vidal Blanc Semi-Dry

Winery Agronomy Farm VineyardVidal Blanc Semi-Dry

The Vidal Blanc Semi-Dry of Winery Agronomy Farm Vineyard is a wine from the region of New York.
This wine generally goes well with
The Vidal Blanc Semi-Dry of the Winery Agronomy Farm Vineyard is in the top 0 of wines of New York.

Details and technical informations about Winery Agronomy Farm Vineyard's Vidal Blanc Semi-Dry.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Varousset

Varousset noir is a grape variety that originated in . This variety is the result of a cross between the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Varousset noir can be found cultivated in the following vineyards: Provence & Corsica, Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais.

Informations about the Winery Agronomy Farm Vineyard

The winery offers 10 different wines.
Its wines get an average rating of 3.9.
It is in the top 5 of the best estates in the region
It is located in New York
Find the Winery Agronomy Farm Vineyard on Facebook

The Winery Agronomy Farm Vineyard is one of of the world's greatest estates. It offers 7 wines for sale in the of New York to come and discover on site or to buy online.

Top wine New York
In the top 150000 of of United States wines
In the top 4000 of of New York wines
In the top 250000 of wines
In the top 850000 wines of the world

The wine region of New York

New York may not be particularly famous for its wines, but the state is home to a significant number of vineyards and wineries. It ranks third among U. S. wine-producing states in terms of Volume produced, surpassed only by Washington State and of course California.

The word of the wine: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.

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