Mirian Iosebashvili - Dionide Family Winery - Otskhanuri Sapere - Krakhuna

Mirian Iosebashvili - Dionide Family WineryOtskhanuri Sapere - Krakhuna

The Otskhanuri Sapere - Krakhuna of Mirian Iosebashvili - Dionide Family Winery is a red wine from the region of Imereti.
This wine generally goes well with
The Otskhanuri Sapere - Krakhuna of the Mirian Iosebashvili - Dionide Family Winery is in the top 80 of wines of Imereti.

Details and technical informations about Mirian Iosebashvili - Dionide Family Winery's Otskhanuri Sapere - Krakhuna.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Italia

Intraspecific cross between Bicane and Hamburg Muscat obtained in Italy in 1911 by Luigi and Alberto Pirovano of Vaprio d'Adda, entered in the Official Catalogue of Table Grape Varieties, list A1.

Informations about the Mirian Iosebashvili - Dionide Family Winery

The winery offers 6 different wines.
Its wines get an average rating of 3.7.
It is in the top 3 of the best estates in the region
It is located in Imereti

The Mirian Iosebashvili - Dionide Family Winery is one of of the world's greatest estates. It offers 6 wines for sale in the of Imereti to come and discover on site or to buy online.

Top wine Imereti
In the top 4500 of of Georgia wines
In the top 90 of of Imereti wines
In the top 450000 of red wines
In the top 850000 wines of the world

The wine region of Imereti

The wine region of Imereti of Georgia. Wineries and vineyards like the Domaine Baia's Wine or the Domaine Khareba produce mainly wines white, red and pink. The most planted grape varieties in the region of Imereti are Saperavi et Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Imereti often reveals types of flavors of citrus, oil or stone fruit and sometimes also flavors of honey, hazelnut or straw.

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The word of the wine: Residual sugars

Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.

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