Winery Талавари (Talavari)Алазанская Долина Розовое Полусладкое (Alazani Valley Rosé Semisweet)
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This wine generally goes well with
The Алазанская Долина Розовое Полусладкое (Alazani Valley Rosé Semisweet) of the Winery Талавари (Talavari) is in the top 0 of wines of Kakheti.
Details and technical informations about Winery Талавари (Talavari)'s Алазанская Долина Розовое Полусладкое (Alazani Valley Rosé Semisweet).
Discover the grape variety: Varousset
Varousset noir is a grape variety that originated in . This variety is the result of a cross between the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Varousset noir can be found cultivated in the following vineyards: Provence & Corsica, Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Талавари (Talavari)
The Winery Талавари (Talavari) is one of of the world's greatest estates. It offers 6 wines for sale in the of Kakheti to come and discover on site or to buy online.
The wine region of Kakheti
Kakheti is the most important wine region in Georgia in quantitative, qualitative and even historic terms. Almost three-quarters of the country's wine Grapes are grown here, on land that has been used for viticulture for thousands of years. Kakheti is home to some of the oldest human habitations in the entire Caucasus region, and archaeological findings have suggested that wine has been produced here for several thousand years. The region's strong relationship with wine and Vine was captured in Georgia's famous hymn 'Thou Art a Vineyard', written in the 12th Century by King Demetrius I.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
