Winery Butterducks - Duch Stamp Red

Winery ButterducksDuch Stamp Red

The Duch Stamp Red of Winery Butterducks is a wine from the region of Georgia.
This wine generally goes well with
The Duch Stamp Red of the Winery Butterducks is in the top 0 of wines of Georgia.

Details and technical informations about Winery Butterducks's Duch Stamp Red.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Torrontés

Highly aromatic, floral whites best drunk young; pale golden hue, ample body with fresh acidity; intense signature aromas of rose, jasmine, peach, apricot and citrus (lemon). Fragrant Andean profile. Undisputed star of Argentine whites, especially at high Andean altitudes, notably in the Cafayate valley in Salta. Argentina's emblematic white grape, a cross of Muscat × Criolla Chica.

Informations about the Winery Butterducks

The winery offers 21 different wines.
Its wines get an average rating of 3.6.
It is in the top 10 of the best estates in the region
It is located in Georgie
Find the Winery Butterducks on Facebook and on Twitter

The Winery Butterducks is one of of the world's greatest estates. It offers 18 wines for sale in the of Georgia to come and discover on site or to buy online.

Top wine Georgia
In the top 150000 of of United States wines
In the top 600 of of Georgia wines
In the top 550000 of wines
In the top 1000000 wines of the world

The wine region of Georgia

Historic cradle of the vine (8,000 years, UNESCO), 500+ native grapes. Signature Saperavi as a teinturier red: dense, deep reds with signature notes of black cherry, blackberry, plum, liquorice, leather, spices and a smoky touch, firm tannins and lively acidity - great ageing. Rkatsiteli in white (~45%), lively and structured (citrus, apricot, honey). The millennia-old qvevri tradition (buried jars): "ambers" on skins with notes of dried fruits, walnut, black tea.

The word of the wine: Overmaturation

When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.

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