Winery SchuchmannRkatsiteli (რქაწითელი)
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Rkatsiteli (რქაწითელი) of Winery Schuchmann in the region of Kakheti often reveals types of flavors of peach, pear or earth and sometimes also flavors of oak, tree fruit or citrus fruit.
Details and technical informations about Winery Schuchmann's Rkatsiteli (რქაწითელი).
Discover the grape variety: Rabo de Ovelha
Lively and fresh dry whites with a pale golden robe, a supple palate and preserved acidity, with signature aromas of citrus (lemon), green apple, white flowers and Mediterranean herbal notes. A thirst-quenching Iberian profile to drink young. A traditional component of Portuguese white blends from the Tejo, Alentejo and Douro, expressing the identity of central Portugal. Native Portuguese white grape, whose name means "sheep's tail".
Last vintages of this wine
The best vintages of Rkatsiteli (რქაწითელი) from Winery Schuchmann are 2017, 2018, 2016, 2013 and 2015.
Informations about the Winery Schuchmann
The Winery Schuchmann is one of of the world's greatest estates. It offers 39 wines for sale in the of Kakheti to come and discover on site or to buy online.
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
