1–0 of 0
Rkatsiteli is one of the oldest and most respected white grape varieties in the world, originating from Georgia. This incredibly versatile grape yields both crisp, high-acidity modern whites and deep, traditional amber (orange) wines fermented in clay vessels. It is a must-discover for any fan of authentic and historic wines.
Read moreWines made from Rkatsiteli can be polar opposites. When making your choice, the most important thing is to know whether the wine was produced using the classic or the traditional Georgian method.
Rkatsiteli fermented using the European method (in steel tanks, without skins) is pale, light, and fresh, smelling of green apples, citrus, and spring flowers. If you seek deep complexity, choose the version aged in Qvevri (buried clay amphorae) with grape skins. Such amber wine smells of dried apricots, nuts, honey, and spices, and possesses a tannic texture characteristic of red wine.
The fresh and light European version pairs perfectly with baked fish, chicken, and fresh vegetable salads. Meanwhile, amber Rkatsiteli made using the Qvevri method is one of the most versatile gastronomic wines in the world—it stands up to the spicy flavors of Georgian cuisine, charcoal-grilled pork (shashlik), walnuts, and intense, fatty cheeses.
Translated from Georgian, "Rkatsiteli" means "red stem." This name comes from a unique visual feature of the plant—the grape berries are light green, but the vine shoots and stems acquire a vibrant red hue as autumn approaches.
In traditional Georgian winemaking (in the Kakheti region), crushed white grapes are fermented in clay amphorae (Qvevri) along with all the grape skins, seeds, and even stems. It is this months-long contact with the skins and seeds that gives the wine its dark amber (or orange) color, spicy aromas, and textural tannins.
