Arrigoni Winery - Drift Wood

Arrigoni WineryDrift Wood

3.7
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Drift Wood of Arrigoni Winery is a red wine from the region of Connecticut.
This wine generally goes well with

Wine flavors and olphactive analysis

Details and technical informations about Arrigoni Winery's Drift Wood.

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

Discover the grape variety: Cabernet-Mitos

An intraspecific cross between Cabernet Sauvignon and Dyer du Cher obtained in 1970 in Weinsberg, Germany. It can be found in Germany, Switzerland, etc. and is virtually unknown in France.

Last vintages of this wine

Drift Wood - 0
In the top 100 of of Connecticut wines
Average rating: 3.71110.50

The best vintages of Drift Wood from Arrigoni Winery are 0

Informations about the Arrigoni Winery

The winery offers 12 different wines.
Its wines get an average rating of 3.4.
It is in the top 3 of the best estates in the region
It is located in Connecticut

The Arrigoni Winery is one of of the world's greatest estates. It offers 12 wines for sale in the of Connecticut to come and discover on site or to buy online.

Top wine Connecticut
In the top 50000 of of United States wines
In the top 3500 of of Connecticut wines
In the top 250000 of red wines
In the top 400000 wines of the world

The wine region of Connecticut

Connecticut is a state located in the Southern NewEngland region of the United States, bordering the Long Island Sound to the south and Massachusetts to the North. Although it is not known for its wine production, Connecticut is nevertheless home to a craft wine industry that has grown steadily since the 1970s. Vitis vinifera and Hybrid grapes are planted throughout the state, and the best wines are made from Riesling, Chardonnay, St. Croix, Cabernet Franc and Vidal.

The word of the wine: Oxidation

Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.

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