Winery Lanthier - Rivertown White

Winery LanthierRivertown White

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

Details and technical informations about Winery Lanthier's Rivertown White.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Liliorila

White Liliorila is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches and small grapes. White Liliorila can be found in several vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley, Armagnac.

Informations about the Winery Lanthier

The winery offers 9 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Indiana

The Winery Lanthier is one of of the world's greatest estates. It offers 6 wines for sale in the of Indiana to come and discover on site or to buy online.

Top wine Indiana
In the top 200000 of of United States wines
In the top 750 of of Indiana wines
In the top 400000 of wines
In the top 1500000 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: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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