Winery CGWAlazani Valley Red Semi-Sweet (ალაზნის ველი წითელი ნახევრადტკბილი)
Red wine
This wine generally goes well with
The Alazani Valley Red Semi-Sweet (ალაზნის ველი წითელი ნახევრადტკბილი) of the Winery CGW is in the top 20 of wines of Kakheti.
Details and technical informations about Winery CGW's Alazani Valley Red Semi-Sweet (ალაზნის ველი წითელი ნახევრადტკბილი).
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 Alazani Valley Red Semi-Sweet (ალაზნის ველი წითელი ნახევრადტკბილი) from Winery CGW are 2018, 2017, 0
Informations about the Winery CGW
The Winery CGW is one of of the world's greatest estates. It offers 26 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: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
