Winery Dakishvili Family Vinyards - Vita VineaSaperavi Red Dry
Red wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Saperavi Red Dry of Winery Dakishvili Family Vinyards - Vita Vinea in the region of Kakheti often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Details and technical informations about Winery Dakishvili Family Vinyards - Vita Vinea's Saperavi Red Dry.
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 Saperavi Red Dry from Winery Dakishvili Family Vinyards - Vita Vinea are 2018, 2017, 2016, 2015 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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
