Winery MaraniAkhasheni
Red wine
This wine generally goes well with
The Akhasheni of the Winery Marani is in the top 20 of wines of Georgia and in the top 20 of wines of Kakheti.
Wine flavors and olphactive analysis
On the nose the Akhasheni of Winery Marani in the region of Kakheti often reveals types of flavors of non oak, oak or red fruit and sometimes also flavors of black fruit, dried fruit.
Details and technical informations about Winery Marani's Akhasheni.
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 Akhasheni from Winery Marani are 2017, 2019, 2015, 2016 and 2010.
Informations about the Winery Marani
The Winery Marani is one of of the world's greatest estates. It offers 71 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.
News related to this wine
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The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
