Winery KharebaMonastery Qvevri Krakhuna (კრახუნა)
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Monastery Qvevri Krakhuna (კრახუნა) of Winery Khareba in the region of Kakheti often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or spices.
Details and technical informations about Winery Khareba's Monastery Qvevri Krakhuna (კრახუნა).
Discover the grape variety: Trousseau
Trousseau noir is a grape variety that originated in France (Jura). 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 small bunches, and grapes of medium size. Trousseau noir can be found in many vineyards: Jura, South-West, Cognac, Bordeaux, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais, Provence & Corsica, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Monastery Qvevri Krakhuna (კრახუნა) from Winery Khareba are 2011, 2013, 2017, 0 and 2015.
Informations about the Winery Khareba
The Winery Khareba is one of of the world's great estates. It offers 75 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: Cuvée (champagne)
Juice harvested during the first pressing. The term "cuvée" is also used to describe the final blend of wines of a given quality. Tête de cuvée : the first juice to come out during the first pressing.
