Winery Montaluce - Risatta

Winery MontaluceRisatta

4.1
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Risatta of Winery Montaluce is a red wine from the region of Georgia.
This wine generally goes well with
The Risatta of the Winery Montaluce is in the top 20 of wines of Georgia.

Details and technical informations about Winery Montaluce's Risatta.

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

Discover the grape variety: Voskeat (e)

Armenia, where it is grown both as a table grape and as a wine grape - Synonyms: voskehat, voskath, khardji, xardji (for all the synonyms of the grape varieties, click here!)

Last vintages of this wine

Risatta - 2014
In the top 20 of of Georgia wines
Average rating: 4.311110
Risatta - 0
In the top 20 of of Georgia wines
Average rating: 4.111110

The best vintages of Risatta from Winery Montaluce are 2014, 0

Informations about the Winery Montaluce

The winery offers 31 different wines.
Its wines get an average rating of 3.8.
It is in the top 3 of the best estates in the region
It is located in Georgie

The Winery Montaluce is one of of the world's greatest estates. It offers 29 wines for sale in the of Georgia to come and discover on site or to buy online.

Top wine Georgia
In the top 30000 of of United States wines
In the top 25 of of Georgia wines
In the top 150000 of red wines
In the top 250000 wines of the world

The wine region of Georgia

Georgia is a state in the Southeastern United States, bordered by Alabama to the west and Florida to the south. Georgia was once one of the largest wine producing states in the country. However, the early arrival (1905) of Prohibition here killed the Georgia wine industry until the 1980s. Today, Georgia is one of the largest wine producing states in the southeastern United States.

The word of the wine: Discharge

In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.

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