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Cachetic method

Kachetic procedure (GB)
Traditional and for thousands of years practiced winemaking technique in the river valleys Alazani and Iori in the Georgian Kakheti region. The center is the city of Gurdshaani in the southeast of the country. The basis is above all fully ripe grapes of the white grape variety Rkatsiteli with a high sugar content. The grape mash is without previous stemming (ie with stems and bowls) in larger than man size amphorae made of clay filled up to 3,000 liters. These vessels, called Kvevri (Kwewri), are similar to the Spanish ones Tinajas, They are buried up to their necks in soil for fermentation in concrete / stone chambers. The very cool maceration It will take a few months until next spring. Then the wine is transferred to another kvevri, previously cleaned with spruce bushes, covered with wooden lids and sealed with clay.

The rough, strong tannin Wine (up to 3 g / l) is very long-lasting. There are some families with more than fifty years of products. The opening is a ceremonial and is usually associated with family celebrations such as birthdays and weddings. The Russian poet Alexander S. Pushkin (1799-1837) allegedly even preferred these wines to Burgundy. In the similar process in the winegrowing region Imeretien (Imeretisches method) the must is clarified and then in the clay pitcher grape skins given (similar to the Italian Governo ). This is followed by a six to eight week maceration on. The production of the fashioned Orange Wines is done in a fairly similar way. See a list of all procedures below winemaking,

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