Rkatsiteli Bakurtsike 2020 – Pheasant's Tears

Rkatsiteli Bakurtsike – Pheasant's Tears

Rkatsiteli Bakurtsike is a Georgian white wine produced with the grapes of the same name. The vinification takes place in the typical amphorae called "qvevri" with maceration on the skins for a month. Refinement takes place in the same amphorae. Golden amber color in the glass, it has a nose of wild honey, it is dry and unexpectedly full-bodied in the mouth, with notes of walnut and apricot.

Service

We recommend tasting it at a temperature of 12/14 ° in tulip glasses. Wine to drink immediately but if left in the cellar a few years can give great emotions.

Pairing

Tsolikouri is ideal to be consumed throughout the meal. It goes particularly well with the seafood cuisine: try it with a baked sea bass in pistachios crust.

Cellar: Pheasant's Tears

Pheasant's Tears is one of the best Georgian wineries born from the meeting between two unusual characters, the winemaker Gela Patalishvili and the painter John Wurdeman, both of whom share the idea of ​​producing natural wine following the ancient Georgian traditions, which find essential practices both to protect the earth from improper use of aggressive chemicals and to help develop the terroir that is reflected in every bottle of wine. The Gela family cultivates and produces wine in Kakheti, a historic province located in eastern Georgia, for over 8 generations. The 20 hectares of vineyards are planted on chalky and chalky soils along the slopes of the eastern Georgian province of Kiziqi which dominates the Alazani valley and the snowy Caucasus mountains. This area has up to 14 hours a day of sun and evenings refreshed by the breeze of the gorge, creating a unique microclimate, to these are added the vineyards not owned by the Imerti region, where they buy the grapes from local winemakers who carry on the Georgian traditions . The cultivated varieties are all ancient and indigenous: chinuri, mtsvane, kisi, tsolikauri, rkatsiteli, shavkapito, tavkveri, saperavi. The winery is located in the medieval town of Sighnaghi, 300 years old, and here the musts are vinified in the traditional Georgian "qvevri", clay amphorae covered with beeswax that are buried in the ground. The Qvevri date back to 6000 years ago, and were the first vessels to be used for wine fermentation, allowing the wines to ferment in the natural cool of the earth. According to the traditional Georgian vinification, the whole grape is used for vinification and maceration varies according to the qvevri and the grape variety. Unique wines from a wonderful place.