Winery LikyaAcikara
Red wine
This wine generally goes well with
The Acikara of the Winery Likya is in the top 20 of wines of Turkey and in the top 5 of wines of Mediterranean.
Wine flavors and olphactive analysis
On the nose the Acikara of Winery Likya in the region of Mediterranean often reveals types of flavors of cherry, oaky or blackberry and sometimes also flavors of vanilla, jam or pepper.
Details and technical informations about Winery Likya's Acikara.
Discover the grape variety: Lival
Lival noir is a grape variety that originated in France (Languedoc). It produces a variety of grape used for wine making. However, it can also be found eating on our tables! Lival noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Rhône Valley, Languedoc & Roussillon, Provence & Corsica.
Last vintages of this wine
The best vintages of Acikara from Winery Likya are 2019, 2018, 2017, 2014 and 2016.
Informations about the Winery Likya
The Winery Likya is one of of the world's greatest estates. It offers 37 wines for sale in the of Mediterranean to come and discover on site or to buy online.
The wine region of Mediterranean
Turkey, located on the Anatolian peninsula between the Mediterranean and the Black Sea, produces more grapes than any other country in the world. However, only a very small proportion of these grapes are made into wine; as a predominantly Muslim nation, Turkey's per capita Alcohol consumption is very low. The lack of wine production in Turkey is highly ironic, as wine historians believe that viticulture and winemaking originated in this Part of the world. Archaeological projects in Turkey and neighboring countries in the Levant have uncovered evidence suggesting that primitive VineBreeding was part of life here more than 6,000 years ago, which explains the abundance of wine grapes (vinifera).
The word of the wine: Amber
(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.
