Amberwine

Krakhuna Qvevri
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4.3/5
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Виноград
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Крепость
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Описание

Lagvinari is a small organic winery founded in 2011 by Dr. Irakli Glonti, a former physician and geologist who works closely with local winegrowers. In the production of wines, Glonti uses local autochthonous grape varieties and ancient methods of winemaking, in order to promote the development of Georgian agriculture and preserve the rich winemaking heritage.
Lagvinari, Krakhuna is a dry white wine made from autochthonous Krakhuna grapes grown in Western Georgia, in the Imereti region. Krakhuna in translation from the Imeretian dialect means “crunchy”. Production is based on the traditional Imerta winemaking technology, according to which the grapes are separated from the ridges, and maceration is carried out on the pulp. Fermentation lasts 1.5-2 months. The result is a wine with more acidity than Kakheti, less tart and with a more even taste. Both fermentation and maturation of the wine take place in clay jugs of egg-shaped Qvevri. Before bottling, the wine is not filtered or clarified, the sulfite content is low.
The wine is golden yellow with amber reflections.
The taste of wine is fresh, dry, with a rich texture, notes of hazelnuts and a long aftertaste with nuances of honey.
The fruity aroma of the wine is filled with hints of pear, apricot, tropical fruits, nuances of dates, honey and sweet pastries.
We advise you to open the wine 1 hour before drinking and use the aerator.

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Описание

Lagvinari is a small organic winery founded in 2011 by Dr. Irakli Glonti, a former physician and geologist who works closely with local winegrowers. In the production of wines, Glonti uses local autochthonous grape varieties and ancient methods of winemaking, in order to promote the development of Georgian agriculture and preserve the rich winemaking heritage.
Lagvinari, Krakhuna is a dry white wine made from autochthonous Krakhuna grapes grown in Western Georgia, in the Imereti region. Krakhuna in translation from the Imeretian dialect means “crunchy”. Production is based on the traditional Imerta winemaking technology, according to which the grapes are separated from the ridges, and maceration is carried out on the pulp. Fermentation lasts 1.5-2 months. The result is a wine with more acidity than Kakheti, less tart and with a more even taste. Both fermentation and maturation of the wine take place in clay jugs of egg-shaped Qvevri. Before bottling, the wine is not filtered or clarified, the sulfite content is low.
The wine is golden yellow with amber reflections.
The taste of wine is fresh, dry, with a rich texture, notes of hazelnuts and a long aftertaste with nuances of honey.
The fruity aroma of the wine is filled with hints of pear, apricot, tropical fruits, nuances of dates, honey and sweet pastries.
We advise you to open the wine 1 hour before drinking and use the aerator.

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