Tasting notes: Ranina Kakhuri Amber Wine
Ranina Kakhuri Amber Wine. Full bodied, with gently intense peach, stewed apple and dried apricot flavours. The exotic, mouth filling palate has a dry and gently tannic finish.
Try with roast chicken or mature cheeses.
Georgia is rightly called “The cradle of wine”, reaffirmed by UNESCO in December 2013, when the oldest Georgian method of winemaking in Qvevriwas inscribed in the representative list of the intangible cultural heritage of the humanity. Several years ago archaeologists have found grape pips that date to VI millennium BC in the ruins of the Dangreuli Gora, Marneuli Valley, Kvemo Kartli region, south of Tbilisi. According to the morphological and ampelographic features, the pips belong to the Vitis Vinifera Sativa variety of vine.
Georgia boasts more than 500 varieties of indigenous grapes, nearly one-sixth of the world’s grape varieties, including endangered varieties found nowhere else on Earth
Kakheti is undoubtedly the country’s most important wine region, with the largest number of Protected Designations of Origin (14). Kakheti has the largest share of wines made in Georgia. Kakhetian Rkatsiteli, Saperavi, Mtsvane Kakhuri, Kisi, Khikhvi, Kakhuri Mtsvivani and other varieties are truly one of the best specimens of our country’s wine culture. Despite the fact that the Qvevri wine is made everywhere in Georgia, the Kakhetian Qvevri amber wine plays a completely different role, in terms of methodology and taste.
Winemaking: Ranina Kakhuri Amber Wine
Well ripened, the Rkatsiteli grapes are picked in the Kakhetian vineyards, then pressed in the qvevri. After fermentation is complete, the wine is aged on the skin fro 6 months. These processes result in full bodied, spirited, tasty and fragrant amber wines.
Traditional Georgian winemaking is hardly imaginable without Qvevri, a phenomenal vessel which originated in the remote past of Georgian history. This winemaking method, which started 8000 years ago, is one of the country’s cultural achievements.
Qvevri technological process – Grapes are pressed and poured together with grape marc in Qvevri, which is buried in the ground. This guarantees an optimal temperature for the aging and storage of wine. The mixture fills the vessel to 80%. As fermentation progresses, the mixture is stirred 4-5 times a day. When fermentation is finished, the Qvevri is filled with the identical mixture and sealed, then left to age for 5-6 month. As a result, a perfect product – a natural wine that is unrivaled in the world of winemaking is born.
Wine made in Qvevri obtains following characteristics:
- Wine turns into amber color
- Becomes rich with tannins
In different regions of the country, it is used differently, however, the principle is the same. Wine undergoes both the fermentation and maturation in Qvevri.