Winery Lukasi - Saperavi Reserve

Winery LukasiSaperavi Reserve

The Saperavi Reserve of Winery Lukasi is a wine from the region of Kakheti.
This wine generally goes well with
The Saperavi Reserve of the Winery Lukasi is in the top 0 of wines of Kakheti.

Details and technical informations about Winery Lukasi's Saperavi Reserve.

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

Discover the grape variety: Vignoles

Aromatic, tangy whites with a taut palate and lively acidity, showing intense aromas of pineapple, apricot, peach, passion fruit, white flowers and honey. Exceptional aptitude for late-harvest and botrytised sweet wines. Star of the great sweet wines of Finger Lakes (New York), Missouri, Virginia and Ontario, defining the identity of North American continental whites. French hybrid created in the early 20th century by J.-F. Ravat (Ravat 51).

Informations about the Winery Lukasi

The winery offers 10 different wines.
Its wines get an average rating of 4.2.
It is in the top 10 of the best estates in the region
It is located in Kakheti

The Winery Lukasi is one of of the world's greatest estates. It offers 9 wines for sale in the of Kakheti to come and discover on site or to buy online.

Top wine Kakheti
In the top 6500 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: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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