Virginia has six AVAs, but many of its wineries are outside these boundaries, particularly in Loudon and Madison Counties. The state has warm humid summers and erratic winters. Extensive research is underway to match varietal, clonal and vine training systems to Virginia’s various terroirs. Chardonnay is the most produced grape, more than doubling its rival, Cabernet Sauvignon. Viognier and Cabernet Franc are two Vitus vinifera varietals garnering high praise in the vineyards and from critics. French-American hybrids and native vines also thrive, forming nearly 20% of production. The modern viticultural industry is still in its infancy in Virginia. However, the state’s combination of natural beauty, history and ecological diversity all bode well for the future of the Virginia wine industry.