Winery Avaliani BrothersSaperavi
Red wine
This wine generally goes well with
The Saperavi of the Winery Avaliani Brothers is in the top 5 of wines of Ajara.
Details and technical informations about Winery Avaliani Brothers's Saperavi.
Discover the grape variety: Saperavi
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.
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.
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The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
