"Alazani Valley" - wine, born in the heart of Kakheti

Georgians sincerely believe that their homeland is the oldest wine region in the world. Archaeological excavations reveal knives for pruning vines and other tools related to the Neolithic period (IV-III millennium BC). At the beginning of our era there appeared special earthenware jugs - Kvevri, containing more than 150 liters of liquid. Thus, it is possible to determine when the unique Kakhetian wort fermentation technology was born, thanks to which the Georgian wines became famous. "Alazani Valley" is a relatively young drink. It began to be produced in 1977. But do not discount the age-old history of Georgian winemaking, as well as the unique natural features of the area where the "Alazani Valley" is produced.

In this country there are about 500 varieties of local grapes. In addition, European species are now widely used. But Georgian wines are mostly varietal, not blended. Saperavi - a local view of the vine, the main component in the red wine "Alazani Valley" - was transplanted as a genetic material to the Odessa region of Ukraine, Crimea, to Novocherkask. There, on its basis, they release their "Alazani Valley". Similar to the taste qualities of "Bastardo Magarachsky", "Saperavi North". But still "Alazani Valley" (Georgia) is an unsurpassed wine. It is such that the natural conditions of the appellation, in whose honor the drink is named. The Alazani Valley is located in the center of the Kakheti region, in the east of the country. Here its unique climatic features and soils.

"Alazani Valley" - natural semisweet wine. This means that it is produced from sugary varieties (at least 20%). The unique Kakhetian technology of long fermentation produces a light acidity in the drink, smoothed by the sweetness of the berries. As a result, wine has 3% of sugar at a strength of 9-11.5 degrees.

The main feature of wine production in Kakheti is that the berries choke, but the wort is not decanted. The whole mass, together with the pulp, first stands in the open air and mixed three times a day. Further this wine material together with the "cap" is poured into the Kvevri, hermetically sealed. The giant ceramic jar itself is buried in the ground, where the wine quietly wanders and self-clarifies. The entire Alazani Valley passes through this process. Wine is then separated from the pulp, pasteurized and bottled.

Drinks of this brand are white and red. The latter is more strong and sugary. Red "Alazani Valley" - blended wine. To the main variety of Saperavi is added the berries of Ojaleshi, Mujuretuli, Alexandrouli. The drink is distinguished by a fresh bouquet, a harmonious taste with a velvet trail saturated with red. In the first seconds, notes of ripe cherries are felt. In the aftertaste are heard the shades of almonds and sweet figs.

White "Alazani Valley" - wine is also a blend. Rkatsiteli, Mtsvane, Tsolikouri and Tetra take part in its preparation. Manufacturing technology is slightly different from red wine. In juice with a pulp before the start of fermentation, a special vacuum must be introduced. The wine material is kept at temperatures close to zero. So goes the full cycle of fermentation. As a result, a real masterpiece of straw color is born. The wine has a pure bouquet with notes of quince and melon, light sour, soft and light taste.