Winery TbilisoAkhasheni Red Semi-Sweet
Red wine
This wine generally goes well with
Discover the grape variety: Saperavi
Originally from Georgia - Kakhetie region - where it has been cultivated for a long time. This variety is found in many countries such as Russia, Bulgaria, the Caucasus and Crimean republics, etc. Care should be taken not to confuse it with others, which are admittedly quite similar, but which bear the name Saperavi, generally followed by another name. In France, the "real Saperavi" is practically unknown, it is however registered since November 2012 in the Official Catalogue of wine grape varieties list A1.
Informations about the Winery Tbiliso
The Winery Tbiliso is one of of the world's greatest estates. It offers 12 wines for sale in the of Akhasheni to come and discover on site or to buy online.
The wine region of Akhasheni
The wine region of Akhasheni is located in the region of Kakheti of Georgia. Wineries and vineyards like the Domaine Akhasheni Wine Resort or the Domaine Old Gruzia produce mainly wines red and white. The most planted grape varieties in the region of Akhasheni are Saperavi, they are then used in wines in blends or as a single variety. We currently count 30 estates and châteaux in the of Akhasheni, producing 35 different wines in conventional, organic and biodynamic agriculture.
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: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
