Winery NikalaАлазанская Долина Полусладкое Белое (Alazani Valley Semi Sweet White)
White wine
This wine generally goes well with
Details and technical informations about Winery Nikala's Алазанская Долина Полусладкое Белое (Alazani Valley Semi Sweet White).
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Last vintages of this wine
The best vintages of Алазанская Долина Полусладкое Белое (Alazani Valley Semi Sweet White) from Winery Nikala are 2018, 2016, 0, 2019 and 2017.
Informations about the Winery Nikala
The Winery Nikala is one of of the world's greatest estates. It offers 8 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.
The word of the wine: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
