Winery Dakishvili Family Vinyards - Vita VineaCuvée Amber Dry
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Cuvée Amber Dry of Winery Dakishvili Family Vinyards - Vita Vinea in the region of Kakheti often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Details and technical informations about Winery Dakishvili Family Vinyards - Vita Vinea's Cuvée Amber Dry.
Discover the grape variety: Varousset
Varousset noir is a grape variety that originated in . This variety is the result of a cross between the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Varousset noir can be found cultivated in the following vineyards: Provence & Corsica, Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Cuvée Amber Dry from Winery Dakishvili Family Vinyards - Vita Vinea are 2017, 2015, 2018, 2016 and 0.
Informations about the Winery Dakishvili Family Vinyards - Vita Vinea
The Winery Dakishvili Family Vinyards - Vita Vinea is one of of the world's greatest estates. It offers 9 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: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
