Winery Prince Makashvili Cellar - Kakhuri Mtsvane Grand Cru Tsarapi

Winery Prince Makashvili CellarKakhuri Mtsvane Grand Cru Tsarapi

The Kakhuri Mtsvane Grand Cru Tsarapi of Winery Prince Makashvili Cellar is a wine from the region of Kakheti.
This wine generally goes well with
The Kakhuri Mtsvane Grand Cru Tsarapi of the Winery Prince Makashvili Cellar is in the top 0 of wines of Kakheti.

Details and technical informations about Winery Prince Makashvili Cellar's Kakhuri Mtsvane Grand Cru Tsarapi.

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

Discover the grape variety: Catarratto

Structured and fresh dry whites with a pale golden colour, a full palate with preserved acidity and signature aromas of citrus (lemon, pomelo), almond, white flowers and mineral notes from Sicilian terroirs. Productive. A pillar of dry Sicilian whites (Alcamo DOC, Etna Bianco) and an essential component of traditional Marsala, thriving on the volcanic soils of the Trapani area. Autochthonous Sicilian white variety, one of the most planted in Sicily and Italy.

Informations about the Winery Prince Makashvili Cellar

The winery offers 5 different wines.
Its wines get an average rating of 3.6.
It is in the top 5 of the best estates in the region
It is located in Kakheti

The Winery Prince Makashvili Cellar is one of of the world's greatest estates. It offers 5 wines for sale in the of Kakheti to come and discover on site or to buy online.

Top wine Kakheti
In the top 7500 of of Georgia wines
In the top 7000 of of Kakheti wines
In the top 400000 of wines
In the top 1500000 wines of the world

The wine region of Kakheti

Cradle of amber and orange wines, vinified in qvevri (buried clay jars, UNESCO). Skin-macerated Rkatsiteli whites: signature notes of dried apricot, walnut, honey, orange peel and black tea, fine tannins and controlled oxidation. Deep, tinctorial Saperavi reds with black fruit, plum, spice and firm tannins, age-worthy. Also Mtsvane and Kisi in white, fresh and floral.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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