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Baia's Wine Krakhuna White 2021

Crispy. Hmm.. Bacon
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  • $58.00

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Primary Notes: Apricot

Secondary Notes: Banana, Honey

Tertiary Notes:

Body:

Dryness: Very Dry

Acidity: Medium +

Tannin:

Alcohol (%):

Origin: Imereti, Georgia

Maker: Baia's Wine

Grape: Krakhuna

Fermentation: Organic Steel Only

Awards:

Decanting:

Serving Temperature: Best served between 8–10 degrees.

Asian Food Pairing: Tempura, Goreng pisang, Taiwan fried chicken

Western Food Pairing: Pair with pork braised with apples, trout fritters, or a salted caramel tart.

Description

Baia's Wine Krakhuna White 2021

Can't wait to crack open this crispy Krakhuna White. Baia's Wine Krakhuna White is made with an indigenous Georgian grape variety using an ancient Qvevri winemaking process. Certified organic.

Fun Fact: Krakhuna means "crispy" in the Imeritian dialect.
Pale amber colour with golden hues. Crystal clear aromas of ripe banana, persimmon, apricot and citrus. These fruity aromas follow through to the palate. Reveals a gorgeous contrast of honeycomb, almonds and sweet spice flavours on the mid-palate. Mineral-driven with a precise balance of acidity and chalky tannins that provides a vibrant freshness. Closes in a long, clean yellow plum and citrus finish.

100% Krakhuna. This indigenous Georgian grape variety comes from Baia's Wine vineyards on their estate in the village of Obcha. Obcha is located east of the Sairme Mountains and receives a slightly higher angle of sun rays with greater solar intensity. Cold and heavy air that collects between the high peaks of the Sairme Mountains during the night drains off the heights to join cold moist air. This creates a double cooling effect and cool nighttime temperatures, which are critical in developing high-quality grapes.
At an altitude of 324 metres, Baia's vineyards offer an ideal location and unique microclimate to grow premium grapes. The alluvial soils comprise of clay, gravel, sand and limestone.
After hand-picking, sorting and destemming, the grapes go through a gentle pressing. The resulting juice and a percentage of skins go into Qvevri, where spontaneous fermentation begins. Maceration lasts for 3 months with only 30% of skins and wild yeasts. Bottling without filtration. Very low sulphites and minimal intervention.
 

Want to know more about Qvevri winemaking?


Qvevri winemaking is practiced throughout Georgia, particularly in village communities where unique varieties of grapes are grown.
The name Qvevri refers specifically to the large lemon-shaped terracotta pots that are buried in the ground up to their necks during wine fermentation and maturation.
Burying the pots is an ancient form of refrigeration since temperatures are cooler underground. This provides a longer maceration period for grapes on fermenting must, which would otherwise cause wine to spoil above ground. The extended maceration period develops an increase in aroma and flavour profiles in Qvevri wines.


 

Interested in other wines made from unique indigenous grapes? Check out Anatolikos Malagousia Wild White 2019.




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