Winery Antadze WinesRkatsiteli (რქაწითელი)
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Rkatsiteli (რქაწითელი) of Winery Antadze Wines in the region of Kakheti often reveals types of flavors of grapefruit, citrus or apples and sometimes also flavors of quince, peach or strawberries.
Details and technical informations about Winery Antadze Wines's Rkatsiteli (რქაწითელი).
Discover the grape variety: La Crescent
A direct-producer hybrid of American origin resulting from an interspecific cross between Saint Pepin and Elmer Swenson 6-8-25 (vitis riparia X Hamburg muscatel) obtained in 1988 by Peter Hemstad and James Luby at the University of Minnesota Research Center (United States). It can also be found in Canada, Ukraine, Russia, etc. and is virtually unknown in France.
Last vintages of this wine
The best vintages of Rkatsiteli (რქაწითელი) from Winery Antadze Wines are 2018, 2017, 2013, 2016 and 2015.
Informations about the Winery Antadze Wines
The Winery Antadze Wines is one of of the world's greatest estates. It offers 6 wines for sale in the of Kakheti to come and discover on site or to buy online.
The wine region of Kakheti
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.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
