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327 Wine USD 15.59 750ml

Marani Akhasheni 2007

Winemaker's Notes:

Percentage Grape: 100% Saperavi<br/><br/>Soil: medium clay with stony areas.<br/><br/>Growing Climate: Moderate Continental<br/><br/>Vinification Method: Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-280C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is performed by délestage and remontage. After 5-7 days of maceration, when usually the desired level of residual sugar is reached, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine Afterwards wine is kept cold around, 0oC, before the bottling.<br/><br/>Alcohol Percentage: 13.5 %<br/><br/>Sugar Rate: 13-50 g/l<br/><br/>Total Acidity: 5.5-6.6

Region: USA » Georgia

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Winery: Marani
Color: Red
Variety: Sapã©ravi
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Marani:
Marani is a wine produced by Telavi Wine Cellar since 1915 in the Kakheti province of Georgia. Marani is best known for its fine expressions of red Saperavi (also in rosé form) and white Rkatsiteli, found as single varietal releases and blends. Their vast range also covers dry whites and reds of other grapes and blends, both local varietals (such as Mtsvane and Kisi)  and internat... Read more
Marani is a wine produced by Telavi Wine Cellar since 1915 in the Kakheti province of Georgia. Marani is best known for its fine expressions of red Saperavi (also in rosé form) and white Rkatsiteli, found as single varietal releases and blends. Their vast range also covers dry whites and reds of other grapes and blends, both local varietals (such as Mtsvane and Kisi)  and international (such as Merlot). They also produce late harvest dessert wines and icewines, sparkling and Chacha, the Georgian form of grappa. Their “Appellation Range” is sourced from Tsinandali, Tvishi, Vazisubani, Mukuzani, Napareuli, Kinzmaurali, Akhasheni, Kvhanchkara, Ojaleshi and Kvareli.  Read less

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Percentage Grape: 100% Saperavi<br/><br/>Soil: medium clay with stony areas.<br/><br/>Growing Climate: Moderate Continental<br/><br/>Vinification Method: Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-280C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is performed by délestage and remontage. After 5-7 days of maceration, when usually the desired level of residual sugar is reached, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine Afterwards wine is kept cold around, 0oC, before the bottling.<br/><br/>Alcohol Percentage: 13.5 %<br/><br/>Sugar Rate: 13-50 g/l<br/><br/>Total Acidity: 5.5-6.6

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