Winery Valodia's Marani - Sapheravi Budeshuri

Winery Valodia's MaraniSapheravi Budeshuri

The Sapheravi Budeshuri of Winery Valodia's Marani is a wine from the region of Meskheti.
This wine generally goes well with
The Sapheravi Budeshuri of the Winery Valodia's Marani is in the top 0 of wines of Meskheti.

Details and technical informations about Winery Valodia's Marani's Sapheravi Budeshuri.

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

Discover the grape variety: Nobling

Fresh, fruity whites best drunk young, with a pale golden robe, an airy palate with moderate acidity, and signature aromas of white-fleshed fruits (apple, pear), white flowers, and slightly muscat-like notes. Accessible profile. Grown mainly in Baden-Württemberg for local dry whites and Markgräflerland blends. A white variety obtained in 1939 by Johannes Zimmermann in Freiburg (Silvaner × Chasselas).

Informations about the Winery Valodia's Marani

The winery offers 5 different wines.
Its wines get an average rating of 4.2.
It is in the top 3 of the best estates in the region
It is located in Meskheti

The Winery Valodia's Marani is one of of the world's greatest estates. It offers 5 wines for sale in the of Meskheti to come and discover on site or to buy online.

Top wine Meskheti
In the top 5500 of of Georgia wines
In the top 5 of of Meskheti wines
In the top 450000 of wines
In the top 800000 wines of the world

The wine region of Meskheti

Historic wine region of south-west Georgia (Akhaltsikhe, Borjomi), mountain terroirs of the Lesser Caucasus, continental altitude climate. Saperavi indigenous signature in a powerful, deep red with intense notes of blackberry, black cherry, candied plum, ink and a spiced-balsamic Caucasian touch, firm tannins and refined acidity, exceptional ageing. Rkatsiteli in a lively white with citrus and apricot, sublime in amber qvevri. Millennial cradle of wine.

The word of the wine: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).

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