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Prostrate
Fast
Vitis labrusca 'Catawba'
5' - 7'
8' - 10'
½' - 1 ½'
Hardy and vigorous, the Catawbagrape is the leading grape for American wine and juice. It also makes an excellent choice for fresh eating, jellies, and jams. The vine will produce bunches of coppery-red seedless grapes from late September to October.
Learn more about planting and caring for your grape vines.
Learn more about home fruit production grape culture and creating a grape trellis from the Missouri Extension Agent.
Full Sun
The Catawba grape prefers a deep, acidic (pH 5.0-6.5), well-drained, sandy soil but can tolerate a wide range of soil types (except alkaline and wet).
The Catawba Grape has a fascinating history in American winemaking. It was first cultivated in the early 19th century by German settlers in the Catawba River valley of North Carolina. This grape became wildly popular for its use in sparkling wines and rosés, gaining recognition as one of the first distinctively American wine grapes. Today, it is still highly regarded for its unique flavor profile and continues to be celebrated as an important part of American winemaking history.
Well Drained, Acidic
