Winery TbilvinoKhvanchkara Red Semi Sweet (ხვანჭკარა წითელი ნახევრად ტკბილი)
Red wine
This wine generally goes well with
Details and technical informations about Winery Tbilvino's Khvanchkara Red Semi Sweet (ხვანჭკარა წითელი ნახევრად ტკბილი).
Discover the grape variety: Loureiro
Most certainly Portuguese. Loureiro is part of the grape varieties of many Spanish and Portuguese appellations, including the famous Vinho Verde. It would be a close relative of the albarino and the sousão.
Last vintages of this wine
The best vintages of Khvanchkara Red Semi Sweet (ხვანჭკარა წითელი ნახევრად ტკბილი) from Winery Tbilvino are 2015, 2016, 2013, 0 and 2012.
Informations about the Winery Tbilvino
The Winery Tbilvino is one of of the world's great estates. It offers 91 wines for sale in the of Khvanchkara to come and discover on site or to buy online.
The wine region of Khvanchkara
The wine region of Khvanchkara is located in the region of Racha-Lechkhumi of Georgia. Wineries and vineyards like the Khvanchkara Winery or the Domaine Shumi produce mainly wines red and pink. The most planted grape varieties in the region of Khvanchkara are Saperavi, they are then used in wines in blends or as a single variety. On the nose of Khvanchkara often reveals types of flavors of spices, red fruit or non oak and sometimes also flavors of earth, oak or black fruit.
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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
