Winery Vivac - Abbott Merlot

Winery VivacAbbott Merlot

The Abbott Merlot of Winery Vivac is a wine from the region of New Mexico.
This wine generally goes well with
The Abbott Merlot of the Winery Vivac is in the top 0 of wines of New Mexico.

Details and technical informations about Winery Vivac's Abbott Merlot.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
13.5°
Allergens
Contains sulfites

Discover the grape variety: Villaris

Complex interspecific crossing between the sirius and the white villard obtained in 1984 by Rudolf Eibach and Reinhard Topfer at the Federal Research Center Geilweilerhof in Sielbeldingen (Germany). The Villaris can be found in Germany, the Netherlands, England, ... in France it is almost unknown.

Informations about the Winery Vivac

The winery offers 38 different wines.
Its wines get an average rating of 3.8.
It is in the top 30 of the best estates in the region
It is located in Nouveau-Mexique
Find the Winery Vivac on Facebook and on Twitter

The Winery Vivac is one of of the world's great estates. It offers 36 wines for sale in the of New Mexico to come and discover on site or to buy online.

Top wine New Mexico
In the top 150000 of of United States wines
In the top 500 of of New Mexico wines
In the top 500000 of wines
In the top 900000 wines of the world

The wine region of New Mexico

NewMexico is a landlocked state on the southern border of the United States, flanked by Texas to the southeast and Arizona to the west. The state covers 316,000 square kilometers of high-altitude desert between latitudes 31° and 37°. The main Grape varieties used for wine production in New Mexico are Syrah, Viognier, Cabernet Sauvignon, Riesling and Zinfandel. New Mexico has three American Viticultural Areas (AVAs) within its borders, all of which are located at these high altitudes: Middle Rio Grande Valley, Mimbres Valley and Mesilla Valley (which spills over into neighboring Texas).

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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