Name: Sapatio Akhasheni Red Semi Sweet
SKU: TB.25
Price: 39.99 PLN
Availability: OutOfStock

Wines Rkatsiteli

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Rkatsiteli characteristics

Rkatsiteli clusters appear late. They are rather large, or at least medium, with a characteristic shy blush. Interestingly, the fruits tend to contain a high sugar content while being quite high in acidity. This is the secret of the Rkatsiteli strain's flavorful flexibility.

The Rkatsiteli strain is the most important of all the grape varieties from which wines from Georgia are grown. Moreover, it is considered one of the oldest strains not only in Georgia itself but also in the world. There are studies that prove that the Rkatsiteli strain was derived directly from wild forest vines. The name of the strain means red vine shoot and refers to the red toyed young plants of this variety.

Interestingly, the grapes of the Rkatsiteli strain are used to make both top and low-end wines in Georgia. Simply put, it is easy to grow, thanks to its high, for a wine, resistance to frosts and frosts (it starts sprouting new year shoots quite late). It also avoids most vine-damaging diseases. In addition, it is an exceptionally productive strain. It gives good quality wine even with a high yield. This is why it is loved by owners of tiny vineyards. The strain simply makes money, even on a tiny growing area. Georgians make most of their home production from Rkatsiteli, consumed on a daily basis for personal use. It is just such Rkatsiteli that you will encounter in bottles in Georgian bazaars. With a high yield per hectare, Rkatsiteli wines will yield wines with a much lower alcohol content and lower concentration of aromas, but will still hold the character of the variety. To get Rkatsiteli wine to the top shelf, however, its cultivation requires a sharp reduction in yield per hectare.

The semi-sweet wines from this variety, which possess a delicate flavor, are extremely popular. Considering the color, Rkatsiteli white wine is characterized by harmonious acidity, which properly balances the sweetness and makes the whole perfectly balanced.

If you are looking for a classic of the Rkatsiteli variety, look for traditional Kakheti wines. Kakheti is the cradle of Georgian wine. It is said that about 70% of Georgia's annual wine production is made in Kakheti. Georgian legends claim that the first inhabitants of Kakheti were "born from the ground" along with the first vines. Wine crops here stretch for miles. Everyone in Kakheti simply must have their own small vineyard.

Historical aging method in Qvevri

Of the best-known Georgian wines, it is the dry white wine Rkatsiteli and the dry red wine Sepravi that are still made using the traditional Georgian method, although of course they are also found in productions according to European methods. How do these methods differ? The European method is a method of production in which the wine is aged in wooden barrels, while the traditional Georgian method (sometimes called Kakheti) uses clay kwewri (Qvevri) vessels buried in the ground.

And while the vast majority of wines produced in Georgia are made using the European method, with the trend of returning to the source, to handmade from the heart rather than the wallet, Qvevri wine in recent years has also been gaining more and more followers in such global cradles of wine as France and Italy. It is worth noting that the traditional Georgian wine-making process is unique in the world. Archaeologists prove that as early as 6,000 years ago, Caucasian winemakers buried large vessels called quevras in the ground. In 2013, the traditional way of making Georgian wines was listed as a UNESCO Heritage Site. In such a quiver, wine can be stored for up to 50 years. Georgians in the traditional method do not separate the grape juice from the must, which allows for the special and distinctive taste of the resulting wine. When the winemaker opens his quivri, from the very top he collects the highest quality wine, from the middle part - table wine of medium quality, while what is left at the bottom, i.e. fermented must, will be used to produce the famous Georgian samogon, or chacha vodka.

It's worth remembering that wine made from queevri can only be dry. This is because no one interrupts the fermentation process, because and how. All the sugar of the grapes is turned into alcohol. This is why traditional Georgian wines from queevri are stronger than European ones. How do you recognize them in the store? Well, they simply cost more. Often you'll also see kwewri on the label, or you'll simply find the production method in the description.