Winery Avaliani BrothersChkhaveri
wine
This wine generally goes well with
The Chkhaveri of the Winery Avaliani Brothers is in the top 0 of wines of Ajara.
Details and technical informations about Winery Avaliani Brothers's Chkhaveri.
Discover the grape variety: Himrod
An interspecific cross between ontario (winchell x diamond) and sultana - it is therefore not a pure Vitis vinifera as some people write - created in 1928 by A.B. Stout at the New York State Agricultural Experimental Station (United States). Its multiplication started only in 1952, it is certainly known in the United States but also in Canada, in India, in many European wine-producing countries, ... little multiplied and thus little known in France except by the amateur gardeners. The Interlaken which looks a bit like the Himrod, the Lakemont and the Romulus have the same parents.
Informations about the Winery Avaliani Brothers
The Winery Avaliani Brothers is one of of the world's greatest estates. It offers 2 wines for sale in the of Ajara to come and discover on site or to buy online.
The wine region of Ajara
The wine region of Ajara is located in the region of Black Sea Coast of Georgia. Wineries and vineyards like the Domaine Guramishvili's Marani or the Domaine Ajarian Wine House produce mainly wines red, white and pink. The most planted grape varieties in the region of Ajara are Saperavi, they are then used in wines in blends or as a single variety. On the nose of Ajara often reveals types of flavors of red fruit.
The wine region of Black Sea Coast
The wine region of Black Sea Coast of Georgia. Wineries and vineyards like the Domaine Vino M'artville or the Domaine Artwine produce mainly wines red, white and pink. On the nose of Black Sea Coast often reveals types of flavors of smoke, raspberry or non oak and sometimes also flavors of earth, oak or balsamic. We currently count 5 estates and châteaux in the of Black Sea Coast, producing 5 different wines in conventional, organic and biodynamic agriculture.
The word of the wine: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
