Winery Dato's WineAladasturi
Red wine
This wine generally goes well with
The Aladasturi of the Winery Dato's Wine is in the top 5 of wines of Guria.
Details and technical informations about Winery Dato's Wine's Aladasturi.
Discover the grape variety: Négret de Banhars
Négret de Banhars noir is a grape variety that originated in France (Aveyron). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by bunches of medium to large size, and grapes of medium to large caliber. Négret de Banhars noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Aladasturi from Winery Dato's Wine are 0, 2018
Informations about the Winery Dato's Wine
The Winery Dato's Wine is one of of the world's greatest estates. It offers 6 wines for sale in the of Guria to come and discover on site or to buy online.
The wine region of Guria
The wine region of Guria is located in the region of Black Sea Coast of Georgia. Wineries and vineyards like the Domaine Dato's Wine or the Domaine Artwine produce mainly wines red and white. On the nose of Guria often reveals types of flavors of red fruit, earth or tree fruit. We currently count 2 estates and châteaux in the of Guria, producing 3 different wines in conventional, organic and biodynamic agriculture.
The wine region of Black Sea Coast
The wine region of Black Sea Coast of Georgia. Wineries and vineyards like the Domaine Vino M'artville or the Domaine Artwine produce mainly wines red, white and pink. On the nose of Black Sea Coast often reveals types of flavors of smoke, raspberry or non oak and sometimes also flavors of earth, oak or balsamic. We currently count 5 estates and châteaux in the of Black Sea Coast, producing 5 different wines in conventional, organic and biodynamic agriculture.
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.
