The Winery Amirani (Амирани) of Kakheti
![Winery Amirani (Амирани) - Киндзмараули (Kindzmarauli) Winery Amirani (Амирани) - Киндзмараули (Kindzmarauli)](/image/wine/amirani-amirani_kindzmarauli-kindzmarauli_500.webp)
The Winery Amirani (Амирани) is one of the best wineries to follow in Kakheti.. It offers 11 wines for sale in of Kakheti to come and discover on site or to buy online.
Looking for the best Winery Amirani (Амирани) wines in Kakheti among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Amirani (Амирани) wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Amirani (Амирани) wines with technical and enological descriptions.
How Winery Amirani (Амирани) wines pair with each other generally quite well with dishes such as recipes .
Kakheti is the most important wine region in Georgia in quantitative, qualitative and even historic terms. Almost three-quarters of the country's wine Grapes are grown here, on land that has been used for viticulture for thousands of years.
Kakheti is home to some of the oldest human habitations in the entire Caucasus region, and archaeological findings have suggested that wine has been produced here for several thousand years. The region's strong relationship with wine and Vine was captured in Georgia's famous hymn 'Thou Art a Vineyard', written in the 12th Century by King Demetrius I.
A historical Georgian province, Kakheti is not an official administrative province in the modern day. Viniculturally speaking, the area is unofficially divided into several sub-regions, and even a number of microregions. This creates a huge variety of mesoClimates for viticulture with an equally large variety of grape varieties found throughout. The most significant of these Center around the villages of Tsinandali, Telavi, Gurajaani, Kvareli, Sagarejo and Sighnahi, which dot the banks of the Alazani River as it flows from the Caucasus Mountains to the Mingecevir reservoir in western Azerbaijan.
Kakheti has a transient continental climate with mild to subtropical temperatures as well as arid conditionds to Ample rainfall for viticulture. Predominately, viticultural areas have an arid climate with rainfall conserved to the winter months. Interestingly, in the particularly humid areas of Shida Kakheti, irrigation is required due to the high level of evapotranspiration. The nutrient-poor soils here are something of a trademark for viticulture as their discovery saw the early Georgian vignerons (as far back as 6000 BC) stumble across near-perfect Terroir millennia before the concept of terroir was formalized and given a name.
How Winery Amirani (Амирани) wines pair with each other generally quite well with dishes such as recipes .
Originally from Georgia - Kakhetie region - where it has been cultivated for a long time. This variety is found in many countries such as Russia, Bulgaria, the Caucasus and Crimean republics, etc. Care should be taken not to confuse it with others, which are admittedly quite similar, but which bear the name Saperavi, generally followed by another name. In France, the "real Saperavi" is practically unknown, it is however registered since November 2012 in the Official Catalogue of wine grape varieties list A1.
Planning a wine route in the of Kakheti? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Amirani (Амирани).
Jacquère is the most widespread grape variety in Savoie. It has medium-sized bunches that are cylindrical-conical. They are compact and often winged. The berries are medium-sized and can be slightly elongated or spherical, with thick skins that turn from yellowish green to golden yellow to a slightly pinkish hue when fully ripe. The soft flesh of the fruit of this variety is tart but not very juicy. Jacquère has a budding process almost identical to that of Chasselas. With a semi-erect growth habit, this white variety is vigorous and fertile, and should be pruned short to be more productive. It thrives on clay-limestone soils as well as on stony scree. Grey rot and black rot are the main enemies of Jaquère. It can cope with oidium and mildew. This variety produces a light, pale, acidic and lively wine with a floral aroma. It should be consumed quickly.
‘When I started producing wine, the wineries were all in a very bad condition,’ said Askaneli Brothers president Gocha Chkhaidze, recalling the poor state of the Georgian wine industry shortly after the country declared its independence from the Soviet Union in 1991. ‘There was inadequate sanitation, a lack of know-how and old-fashioned bottling lines. People were unable to make wine sustainably, vineyards were not sufficiently cared for, agronomists were unskilled and used to harvest the maximu ...
‘When I started producing wine, the wineries were all in a very bad condition,’ said Askaneli Brothers president Gocha Chkhaidze, recalling the poor state of the Georgian wine industry shortly after the country declared its independence from the Soviet Union in 1991. ‘There was inadequate sanitation, a lack of know-how and old-fashioned bottling lines. People were unable to make wine sustainably, vineyards were not sufficiently cared for, agronomists were unskilled and used to harvest the maximu ...
‘When I started producing wine, the wineries were all in a very bad condition,’ said Askaneli Brothers president Gocha Chkhaidze, recalling the poor state of the Georgian wine industry shortly after the country declared its independence from the Soviet Union in 1991. ‘There was inadequate sanitation, a lack of know-how and old-fashioned bottling lines. People were unable to make wine sustainably, vineyards were not sufficiently cared for, agronomists were unskilled and used to harvest the maximu ...
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.