Winery MildianiMukuzani (Мукузани)
Red wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Mukuzani (Мукузани) of Winery Mildiani in the region of Kakheti often reveals types of flavors of vanilla, plum or non oak and sometimes also flavors of earth, oak or spices.
Details and technical informations about Winery Mildiani's Mukuzani (Мукузани).
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 Mukuzani (Мукузани) from Winery Mildiani are 2017, 2016, 2012, 2015 and 2014.
Informations about the Winery Mildiani
The Winery Mildiani is one of of the world's greatest estates. It offers 36 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
