There are currently no recognized AVAs within Vermont. Vermont may have gotten a relatively late start in the commercial wine industry with the first winery, opening in 1985, but the state has rapidly become a leader in developing cold-hardy wine grapes. Vermont is a very cold climate for viticulture. Vermont wineries have focused on using cold-hardy French hybrid grapes, but have been experimenting with some Vitis vinifera varieties. Some Vermont wineries produce wine made from grapes grown in other states, especially New York. Vermont is a center for natural wine and biodynamic wine production.

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