Winery BadagoniGau #5 Red Five (Гау#5 Красные Пять)
Red wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Gau #5 Red Five (Гау#5 Красные Пять) of Winery Badagoni in the region of Kakheti often reveals types of flavors of red fruit.
Details and technical informations about Winery Badagoni's Gau #5 Red Five (Гау#5 Красные Пять).
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.
Last vintages of this wine
The best vintages of Gau #5 Red Five (Гау#5 Красные Пять) from Winery Badagoni are 2017
Informations about the Winery Badagoni
The Winery Badagoni is one of of the world's greatest estates. It offers 37 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.
News related to this wine
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The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
