Winery Wine ManЦинандали (Tsinandali Dry White)
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Цинандали (Tsinandali Dry White) of Winery Wine Man in the region of Kakheti often reveals types of flavors of microbio, vegetal or tree fruit.
Details and technical informations about Winery Wine Man's Цинандали (Tsinandali Dry White).
Discover the grape variety: Bronner
An interspecific cross between merzling and rondo obtained in 1975 by Norbert Becker of the Freiburg Research Institute in Germany. It has the particularity of having only one gene for resistance to mildew and powdery mildew. However, the I.N.R.A. Bordeaux Sciences Agro has since noted a loss of efficiency on mildew due to a bypass. It can be found in Denmark, the Netherlands, Germany, Belgium, Italy, England, etc. It is not very widespread today and is almost unknown in France. It should not be confused with another variety of the same name, which comes from a Pinot Blanc seedling, also obtained in Germany by Johann Philipp Bronner.
Last vintages of this wine
The best vintages of Цинандали (Tsinandali Dry White) from Winery Wine Man are 2016, 2017, 2015, 0 and 2013.
Informations about the Winery Wine Man
The Winery Wine Man is one of of the world's greatest estates. It offers 19 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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
