Winery Kakheti Co - Alazani Valley Red Semi-Sweet

Winery Kakheti CoAlazani Valley Red Semi-Sweet

The Alazani Valley Red Semi-Sweet of Winery Kakheti Co is a wine from the region of Kakheti.
This wine generally goes well with
The Alazani Valley Red Semi-Sweet of the Winery Kakheti Co is in the top 0 of wines of Kakheti.

Details and technical informations about Winery Kakheti Co's Alazani Valley Red Semi-Sweet.

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

Discover the grape variety: Italia Rubi

Table grape with long bunches and elongated red-violet berries, thin skin and muscat-flavoured flesh, sweet and aromatic taste. Rarely vinified. Grown for fresh consumption in Italy, Spain, the Maghreb and South America, appreciated for its attractive appearance and muscat flavour in mass retail. Italian black table grape variety, a red-violet skin mutation of the Italia grape.

Informations about the Winery Kakheti Co

The winery offers 29 different wines.
Its wines get an average rating of 4.
It is in the top 25 of the best estates in the region
It is located in Kakheti

The Winery Kakheti Co is one of of the world's great estates. It offers 25 wines for sale in the of Kakheti to come and discover on site or to buy online.

Top wine Kakheti
In the top 7000 of of Georgia wines
In the top 6000 of of Kakheti wines
In the top 550000 of wines
In the top 1500000 wines of the world

The wine region of Kakheti

Cradle of amber and orange wines, vinified in qvevri (buried clay jars, UNESCO). Skin-macerated Rkatsiteli whites: signature notes of dried apricot, walnut, honey, orange peel and black tea, fine tannins and controlled oxidation. Deep, tinctorial Saperavi reds with black fruit, plum, spice and firm tannins, age-worthy. Also Mtsvane and Kisi in white, fresh and floral.

The word of the wine: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).

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