Winery Fox Hollow Vineyard - Traminette

Winery Fox Hollow VineyardTraminette

The Traminette of Winery Fox Hollow Vineyard is a white wine from the region of New Jersey.
This wine generally goes well with

Details and technical informations about Winery Fox Hollow Vineyard's Traminette.

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

Discover the grape variety: Traminette

Muscat-scented, structured whites with a golden robe, full palate and firm acidity. Intense aromas of rose, lychee, white flowers, yellow fruits (peach, apricot), honey and soft spices reminiscent of Gewürztraminer. Produced as dry, off-dry and sweet styles. Aromatic flagship of the American north-east (Indiana — the state's signature variety —, New York, Ohio, Pennsylvania) and Canada. Hybrid created in 1965 by Cornell University (Joannes Seyve 23.416 × Gewürztraminer).

Informations about the Winery Fox Hollow Vineyard

The winery offers 17 different wines.
Its wines get an average rating of 3.6.
It is in the top 3 of the best estates in the region
It is located in New Jersey
Find the Winery Fox Hollow Vineyard on Facebook and on Twitter

The Winery Fox Hollow Vineyard is one of of the world's greatest estates. It offers 16 wines for sale in the of New Jersey to come and discover on site or to buy online.

Top wine New Jersey
In the top 60000 of of United States wines
In the top 200 of of New Jersey wines
In the top 150000 of white wines
In the top 450000 wines of the world

The wine region of New Jersey

East Coast US vineyard, tempered by the Atlantic and Delaware Bay (190-217 frost-free days). Bordeaux and Burgundy diversity on draining sandy soils. Firm Cabernet Sauvignon reds with signature notes of blackcurrant, black cherry, cedar and tobacco. Peppery Cabernet Franc, round Merlot (plum, cocoa).

The word of the wine: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).

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