Turtle Run Winery - Catawba

Turtle Run WineryCatawba

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

Details and technical informations about Turtle Run Winery's Catawba.

Winemaker
Jim Pfeiffer
Grape varieties
Region/Great wine region
Style of wine
Alcohol
10°
Allergens
Contains sulfites

Discover the grape variety: Aramon

Aramon noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and very large grapes. Aramon noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.

Informations about the Turtle Run Winery

The winery offers 47 different wines.
Its wines get an average rating of 4.
It is in the top 10 of the best estates in the region
It is located in Indiana
Find the Turtle Run Winery on Facebook and on Twitter

The Turtle Run Winery is one of of the world's greatest estates. It offers 23 wines for sale in the of Indiana to come and discover on site or to buy online.

Top wine Indiana
In the top 150000 of of United States wines
In the top 300 of of Indiana wines
In the top 250000 of wines
In the top 800000 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: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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