The Winery Redigaia of Unknow region

Winery Redigaia
Only one wine is currently referenced in this domain
4.4
Note - 1Note - 1Note - 1Note - 1Note - 0
Its wines get an average rating of 4.4.
It is ranked in the top 3113 of the estates of Unknow region.
It is located in Unknow region

The Winery Redigaia is one of the best wineries to follow in Région inconnue.. It offers 1 wines for sale in of Unknow region to come and discover on site or to buy online.

Top Winery Redigaia wines

Looking for the best Winery Redigaia wines in Unknow region among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Redigaia wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Redigaia wines with technical and enological descriptions.

The top red wines of Winery Redigaia

Food and wine pairings with a red wine of Winery Redigaia

How Winery Redigaia wines pair with each other generally quite well with dishes of beef, lamb or veal such as recipes of quick beef bourguignon, couscous of meat and fish or locro criollo (argentina).

The best vintages in the red wines of Winery Redigaia

  • 2011With an average score of 4.40/5

The grape varieties most used in the red wines of Winery Redigaia.

  • Cabernet Sauvignon
  • Sangiovese

Discovering the wine region of Unknow region

This is not a known wine region.

Discover other wineries and winemakers neighboring the Winery Redigaia

Planning a wine route in the of Unknow region? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Redigaia.

Discover the grape variety: Ancellotta

A very old grape variety that has been cultivated for a long time in the northern and central parts of Italy. It can also be found in Switzerland, Spain, Eastern Europe, Brazil, Argentina, ... little known in France.

News about Winery Redigaia and wines from the region

Ten years on: Chinese wine’s breakthrough moment at DWWA

The prestige attached to winning at the Decanter World Wine Awards (DWWA) means that being awarded a Bronze medal for some wineries will mean huge celebrations in China, Japan, India, or Thailand. Since the competition began in 2004, I have often reminded judges on my panel about this – whether they are journalists, sommeliers, educators, Masters of Wine or Master Sommeliers. Scroll down for new tasting notes and scores on Jia Bei Lan vintages: from the Chinese wine label that won big at DWWA 20 ...

Ukrainian wine, hanging in the balance

Since February 24th 2022 the world has quickly learned a great deal more about Europe’s second-largest country, Ukraine. Most notably will be our profound admiration for the Ukrainians’ continued resistance to the invading Russian Army. This is but one item on a long list that includes such things as Ukraine being one of the world’s top exporters of wheat, barley and sunflower seeds. However, many people are also now learning that Ukraine not only has a thriving winemaking sect ...

Georgia’s indigenous grapes: reviving hidden treasures

‘When I started producing wine, the wineries were all in a very bad condition,’ said Askaneli Brothers president Gocha Chkhaidze, recalling the poor state of the Georgian wine industry shortly after the country declared its independence from the Soviet Union in 1991. ‘There was inadequate sanitation, a lack of know-how and old-fashioned bottling lines. People were unable to make wine sustainably, vineyards were not sufficiently cared for, agronomists were unskilled and used to harvest the maximu ...

The word of the wine: Wooded

A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.