Winery Chubini Wine CellarQvevri Dry Amber Rkatsiteli - Chinuri
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Qvevri Dry Amber Rkatsiteli - Chinuri of Winery Chubini Wine Cellar in the region of Kakheti often reveals types of flavors of non oak, earth or vegetal and sometimes also flavors of oak, tree fruit or spices.
Details and technical informations about Winery Chubini Wine Cellar's Qvevri Dry Amber Rkatsiteli - Chinuri.
Discover the grape variety: Chinuri
Native to Georgia, it has been known for a long time, especially in the Kartli(e) region in the central part of the country, where it is still grown. It has long been appreciated as a table grape. Chinuri can also be found in Germany, Azerbaijan, Russia, Bulgaria, Slovenia, Romania, sometimes in China, and in France, where it is virtually unknown.
Last vintages of this wine
The best vintages of Qvevri Dry Amber Rkatsiteli - Chinuri from Winery Chubini Wine Cellar are 2018, 0
Informations about the Winery Chubini Wine Cellar
The Winery Chubini Wine Cellar is one of of the world's greatest estates. It offers 3 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
