Winery DidgoriTsolikouri - Aleksandrouli Rosé Fluide
wine
This wine generally goes well with
The Tsolikouri - Aleksandrouli Rosé Fluide of the Winery Didgori is in the top 0 of wines of Racha.
Details and technical informations about Winery Didgori's Tsolikouri - Aleksandrouli Rosé Fluide.
Discover the grape variety: Verdelho
Structured, taut whites with precise acidity and a slender mouth, featuring aromas of citrus (lemon, orange peel), dried fruits, toasted almond, Mediterranean herbs and pronounced saline notes. A historic pillar of medium-dry Madeira (one of the island's four classic noble grapes) where it develops complex oxidative notes. Also as structured dry whites in Douro DOC and Australia (Hunter Valley). Native Portuguese grape, unrelated to Spanish Verdejo.
Informations about the Winery Didgori
The Winery Didgori is one of of the world's greatest estates. It offers 6 wines for sale in the of Racha to come and discover on site or to buy online.
The wine region of Racha
Mountainous region of north-west Georgia (Racha-Lechkhumi), vineyards on the right bank of the Rioni river on Likhi slopes at 450–750 m. Aleksandreuli and Mujuretuli are the signature reds, blended exclusively for the mythical Khvanchkara: a naturally semi-sweet deep ruby red with intense notes of raspberry, wild strawberry, cherry, violet and spice, velvety tannins and an enchanting bouquet. The ancestral homeland of qvevri winemaking.
The wine region of Racha-Lechkhumi
Prestigious small region in north-west Georgia in the high Caucasus valleys, altitude vineyards on schisto-calcareous soils. Aleksandrouli is the native king in reds: full-bodied and rich with notes of black cherry, blackberry, plum, spices and a floral touch, dense tannins — blended with Mujuretuli for the flagship Khvanchkara (legendary semi-sweet red, favourite of Stalin). Rare native Usakhelauri and Otskhanuri Sapere. Textured Tsolikouri in whites.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
