Winery Askaneli Brothers - Darejani Gold

Winery Askaneli BrothersDarejani Gold

The Darejani Gold of Winery Askaneli Brothers is a white wine from the region of Kakheti.
This wine generally goes well with

Details and technical informations about Winery Askaneli Brothers's Darejani Gold.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Durif

Durif noir is a grape variety that originated in France (Dauphiné). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and small grapes. Durif noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.

Informations about the Winery Askaneli Brothers

The winery offers 55 different wines.
Its wines get an average rating of 3.8.
It is in the top 45 of the best estates in the region
It is located in Kakheti

The Winery Askaneli Brothers is one of of the world's great estates. It offers 53 wines for sale in the of Kakheti to come and discover on site or to buy online.

Top wine Kakheti
In the top 4000 of of Georgia wines
In the top 3500 of of Kakheti wines
In the top 250000 of white wines
In the top 800000 wines of the world

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: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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