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IVES 9 IVES Conference Series 9 Les micro-zones et les technologies traditionnelles de la viniculture en Géorgie

Les micro-zones et les technologies traditionnelles de la viniculture en Géorgie

Abstract

[English version below]

La Géorgie est un pays d’une tradition très ancienne de viticulture et de viniculture. Là, dans les micro zones spécifiques, en précisant le lieu on produit de différents types du vin d’une histoire de plusieurs siècles, distingués par leurs caractéristiques, portant des signes originaux (vins de table sec, demi-sec, demi-sucré, mousseux, Kakhétien, Imérétien). Leur production est favorisée par l’unité des tels phénomènes associés entre elles harmonieusement comme l’espèce, le terroir, le climat et les technologies.

Georgia is one of the oldest viticulture and oenology country, where in Terroir regions is produced long secular history, qualitative different, original dispirited (table dry, semi-dry, semi-sweet, sparkling, Khatetian, Imeruli) wine. Producing such kind of wines is encouraged by harmonic confluence of species, soil, climatic and technological (making in Qvevri) and totality of phenomenon.

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DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

Mirvelashvili M., Kobaidzé T., Maghradzé D.

Institut de recherches d’horticulture, de viticulture et d’oenologie
6, avenue Maréchal Guélovani, 0159, Tbilissi, Géorgie

Keywords

Le vin Kakhétien, le vin Imérétien, Kvevri (la cuve)
Kakhetian Wine, Imerelian Wine, Qvevri (Pitcher)

Tags

IVES Conference Series | Terroir 2010

Citation

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