Winery Royal KhvanchkaraTvishi (ტვიში) White Semi-Sweet
White wine
This wine generally goes well with
The Tvishi (ტვიში) White Semi-Sweet of the Winery Royal Khvanchkara is in the top 90 of wines of Georgia and in the top 5 of wines of Lechkhumi.
Details and technical informations about Winery Royal Khvanchkara's Tvishi (ტვიში) White Semi-Sweet.
Discover the grape variety: Abondance
A very old grape variety that was once grown in Savoie and more generally in the Isère Valley, but has now almost disappeared from the vineyards. It should not be confused with Abundant which is a white grape variety formerly cultivated in eastern France.
Last vintages of this wine
The best vintages of Tvishi (ტვიში) White Semi-Sweet from Winery Royal Khvanchkara are 2017, 2014, 0, 2015
Informations about the Winery Royal Khvanchkara
The Winery Royal Khvanchkara is one of of the world's greatest estates. It offers 10 wines for sale in the of Lechkhumi to come and discover on site or to buy online.
The wine region of Lechkhumi
The wine region of Lechkhumi is located in the region of Racha-Lechkhumi of Georgia. Wineries and vineyards like the Domaine Royal Khvanchkara or the Domaine Tamada produce mainly wines white. We currently count 3 estates and châteaux in the of Lechkhumi, producing 3 different wines in conventional, organic and biodynamic agriculture. The wines of Lechkhumi go well with generally quite well with dishes .
The wine region of Racha-Lechkhumi
The wine region of Racha-Lechkhumi of Georgia. Wineries and vineyards like the Domaine Khareba or the Domaine Marani produce mainly wines red and white. The most planted grape varieties in the region of Racha-Lechkhumi are Saperavi et Goruli mtsvane, they are then used in wines in blends or as a single variety. On the nose of Racha-Lechkhumi often reveals types of flavors of tree fruit, earth or red fruit and sometimes also flavors of vegetal, tropical fruit or non oak.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
