Winery Константин Дзитоев (Konstantin Dzitoev)Гранд Резерв Саперави (Grand Reserve Saperavi)
Red wine
This wine generally goes well with
The Гранд Резерв Саперави (Grand Reserve Saperavi) of the Winery Константин Дзитоев (Konstantin Dzitoev) is in the top 10 of wines of Terek Valley.
Details and technical informations about Winery Константин Дзитоев (Konstantin Dzitoev)'s Гранд Резерв Саперави (Grand Reserve Saperavi).
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 Гранд Резерв Саперави (Grand Reserve Saperavi) from Winery Константин Дзитоев (Konstantin Dzitoev) are 0, 2014
Informations about the Winery Константин Дзитоев (Konstantin Dzitoev)
The Winery Константин Дзитоев (Konstantin Dzitoev) is one of of the world's greatest estates. It offers 63 wines for sale in the of Terek Valley to come and discover on site or to buy online.
The wine region of Terek Valley
The wine region of Terek Valley of Russia. Wineries and vineyards like the Domaine Константин Дзитоев (Konstantin Dzitoev) or the Domaine Константин Дзитоев (Konstantin Dzitoev) produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Terek Valley are Cabernet-Sauvignon, Merlot and Saperavi, they are then used in wines in blends or as a single variety. On the nose of Terek Valley often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
The word of the wine: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
