Winery Ertel - Catawba

Winery ErtelCatawba

The Catawba of Winery Ertel is a wine from the region of Indiana.
This wine generally goes well with
The Catawba of the Winery Ertel is in the top 0 of wines of Indiana.

Details and technical informations about Winery Ertel's Catawba.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Dorona

An autochthonous Italian grape variety that was cultivated for a very long time, particularly in the Venice region, where it almost disappeared. It seems to be known only in this region and therefore completely unknown in all other wine-producing countries. According to recently published A.D.N. analyses, it is the result of a natural intraspecific cross between Garganega and Tuscan malvasia or malvasia del chianti, which explains why it has long been confused with its mother, Garganega.

Informations about the Winery Ertel

The winery offers 13 different wines.
Its wines get an average rating of 4.1.
It is in the top 3 of the best estates in the region
It is located in Indiana

The Winery Ertel is one of of the world's greatest estates. It offers 11 wines for sale in the of Indiana to come and discover on site or to buy online.

Top wine Indiana
In the top 70000 of of United States wines
In the top 150 of of Indiana wines
In the top 25000 of wines
In the top 550000 wines of the world

The wine region of Indiana

Indiana is a state in the American Midwest, located between Michigan to the North and Kentucky to the South. The state covers 36,500 square miles (95,000 km²) of fertile plains and shallow valleys, well suited to fruit and grain production. Vineyards are largely planted to French-American Hybrid varieties, with a growing interest in those less susceptible to the challenges of a hot, humid Climate. Chambourcin, Marechal Foch, Catawba and Vidal Blanc are common here.

The word of the wine: Drawing (liqueur de)

In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.

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