Winery Thomas FamilyRio Red
Red wine
This wine generally goes well with
The Rio Red of the Winery Thomas Family is in the top 10 of wines of Madison County.
Details and technical informations about Winery Thomas Family's Rio Red.
Discover the grape variety: Valérien
Simple, fresh dry whites with a pale golden robe, supple palate with moderate acidity, showing understated citrus and white flower aromas. Discreet rustic southern profile. Nearly extinct, preserved in INRAE variety collections for its heritage value, it reflects the pre-phylloxera ampelographic diversity of south-eastern France. Rare French white variety, formerly grown in the south-east.
Informations about the Winery Thomas Family
The Winery Thomas Family is one of of the world's greatest estates. It offers 6 wines for sale in the of Madison County to come and discover on site or to buy online.
The wine region of Madison County
Wine county of central Virginia (Blue Ridge foothills), temperate granitic terroir. Signature Cabernet Franc — elegant red with lively notes of cherry, raspberry, ripe bell pepper and refined herbaceous touch, fine tannins. Petit Manseng and Viognier — aromatic and structured whites with intense notes of yellow fruits, honey, white flowers and mineral touch (award-winning Early Mountain). Tannat, Petit Verdot and Norton as complementary reds.
The wine region of Missouri
American Midwest vineyard, cradle of the first US AVA (Augusta, 1980, 8 months before Napa). Signature Norton/Cynthiana, the state's official grape and a native pride: dense, deeply coloured reds with signature notes of blackberry, candied black cherry, plum, coffee, leather and spices, firm tannins - fleshy age-worthy wines, robust against the humid continental climate. Also off-dry Vidal Blanc (citrus, honey), fruity red Chambourcin, peppery Cabernet Franc, lively Seyval Blanc.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
