Winery Pheasant's TearsChkhaveri
Red wine
This wine generally goes well with
Details and technical informations about Winery Pheasant's Tears's Chkhaveri.
Discover the grape variety: Alvina
Simple, fresh dry whites with a pale golden colour, a supple palate with moderate acidity and understated aromas of citrus and white flowers. Discreet rustic profile. Preserved in a few ampelographic collections, it belongs to the heritage varieties whose commercial diffusion has almost disappeared and which are studied for their genetic interest. Rare, poorly documented white variety cultivated in negligible quantities.
Last vintages of this wine
The best vintages of Chkhaveri from Winery Pheasant's Tears are 0
Informations about the Winery Pheasant's Tears
The Winery Pheasant's Tears is one of of the world's great estates. It offers 26 wines for sale in the of Ajara to come and discover on site or to buy online.
The wine region of Ajara
Autonomous republic of southwest Georgia on the Black Sea, backed by the Lesser Caucasus, subtropical humid climate, vineyards at 300–600 m (Keda valley), vinifications in qvevri (buried clay jars). Tsolikouri is the signature native white — dry and floral with citrus, yellow apple, white flowers, honey and mineral notes, lively acidity, unique to the region. Chkhaveri in delicate rosés and exclusive light sparkling wines. Preserved millennial Caucasian heritage.
The wine region of Black Sea Coast
Large Bulgarian wine region along the Black Sea coast (30% of national vineyards), mild climate with long summers and gentle autumns, ideal for whites. Millennial indigenous Dimyat: vivid and delicate white with citrus, white fruits, flowers and vanillin-saline maritime note. Aromatic Red Misket: floral white with rose, geranium and muscat. Chardonnay, Cabernet and Pinot Noir as complement.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
