Tsinandali

Place of Origin: Kakheti Vinery Region, Tsinandali Specific Zone;

Category: An appellation controlled;

Grape variety: Rkatsiteli, Kakhetian Green;

Wine Type: Dry white;

Color: Light hay;

Taste: Harmonious, full, sophisticated, with developed bouquet and varietal aroma;

Manufacturing procedure: Grapes are harvested when sugar level is 18-22% and titrimetric acidity is 7.5 – 8%. After rotten and damaged berries are removed, stems and petioles are removed in a destemmer, and then crushed with a pneumatic press. After that must is moved to a reservoir and left there for 18 hours at low temperatures with sulfur. Next, must is separated from dregs and moved fermenting vessels with pure culture of yeast. Fermentation takes place at 12-15°C.

Taste with: fish, cheese, vegetables and seafood.

 

Tsinandali

Place of Origin: Kakheti Vinery Region, Tsinandali Specific Zone;

Category: An appellation controlled;

Grape variety: Rkatsiteli, Kakhetian Green;

Wine Type: Dry white;

Color: Light hay;

Taste: Harmonious, full, sophisticated, with developed bouquet and varietal aroma;

Manufacturing procedure: Grapes are harvested when sugar level is 18-22% and titrimetric acidity is 7.5 – 8%. After rotten and damaged berries are removed, stems and petioles are removed in a destemmer, and then crushed with a pneumatic press. After that must is moved to a reservoir and left there for 18 hours at low temperatures with sulfur. Next, must is separated from dregs and moved fermenting vessels with pure culture of yeast. Fermentation takes place at 12-15°C.

Taste with: fish, cheese, vegetables and seafood.

 

Akhasheni

Place of Origin:Kakheti vinery region, Akhasheni specific zone;
Category:An appellation controlled;
Grape variety: Saperavi;
Wine Type:Naturally semi sweet red;
Color:Dark ruby;
Taste: Harmonious, velvety, full, sophisticated, with pleasant sweetness, fruit tones and varietal aroma;
Manufacturing procedure: Grapes are harvested at sugar level is 23-25% and titrimetric acidity 7-8%. During harvesting rotten and damaged berries are removed. Stems are removed in destemmer and berries are taken to fermenting vessels, add pure culture of yeasts. Fermentation occurs at 18-22°C. When sugar level decreases to 7-5 %, wine is cooled, filtered through textile filters to remove yeasts and cool and store at -2, -3°C.
Taste with: Fruits, sweets, desserts.

Mukuzani

Place of Origin: Kakheti vinery region, Mukuzani specific zone;

Category: An appellation controlled;

Grape variety: Saperavi;

Wine Type: Dry red;

Color:  Pomegranate color;

Taste: Harmonious, velvet and sophisticated, distinctive aroma and bouquet extracted;

Manufacturing procedure: Harvested at sugar levels 20-22% and titrimetric acidity 6-8%. Rotten and damaged berries are removed. Stems are removed in destemmer. Berries are then placed in fermenting reservoirs, where pure culture of yeast is added. Fermentation takes place at 20-24°C. After fermentation, crushing is done. Then wine is placed in oak barrels for aging.

Taste with: roast meat, cheese, meat products and salads.

 

Tibaani

Place of Origin: Kakheti vinery region, Tibaani specific zone;

Category: An appellation controlled;

Grape variety: Rkatsiteli;

Wine Type: Dry white;

Color:  Dark amber;

Taste: Varietal aroma, distinctive bouquet, extracted, velvety and raisin tones;

Manufacturing procedure: Grapes are harvested at sugar level 22-25% and titrimetric acidity 6- 6.5%. Damaged berries are removed. Berries are crushed and put (with stems) into Kvevri (large crocks), where pure culture of yeast is added. During fermentation skins are kneaded 2-3 times in 24 hours. After fermentation wine is left on skins until February-March.

Taste with: Roasted or cooked meat, fish.

 

Tvishi

Place of Origin: Lechkhumi vinery region, Tvishi specific zone;

Category: An appellation controlled;

Grape variety: Tsolikouri;

Wine Type: Semi sweet white;

Color:  Light hay;

Taste: Fruit tones, varietal aroma and pleasant sweetness;

Manufacturing procedure: Grapes are harvested when sugar level is 22-24% and titrimetric acidity is 7- 8%. During picking rotten and damaged berries are removed. Then grapes are placed in destemmer and pressed in pneumatic machine. Then must is placed in fermenting reservoir and add pure culture of yeast to it. Fermentation occurs at low temperature 12-15°C and when sugar level decreases to 7-5%, wine is to 3°C to stop fermentation, filter it to remove yeast. Then wine is cooled and stored at -2,-3°C.

Taste with: Fruits, sweets, desserts.

 

Vazisubani

Place of Origin: Kakheti vinery region, Vazisubani specific zone;

Category: An appellation controlled;

Variety: Rkatsiteli and Kakhetian Green;

Wine type: Dry white;

Color:  Light hay;

Taste: Harmonious, cheerful, developed bouquet with flower tones;

Manufacturing Procedure: Harvesting is done at sugar levels 18-22% and titrimetric acidity 7.5- 8%. Damaged and rotten berries are removed. Berries are placed in destemmer, and crushed in pneumatic press. Then must is taken to precipitating reservoir in which it is left for 18 hours with pure sulfur. Next, must is moved to fermenting reservoirs where pure culture of yeast is added. Fermentation takes place at 12-15°C.

Taste with: fish, cheese, vegetables and seafood.

 

Khvanchkara

Place of Origin: Racha vinery region, Khvanchkara specific zone;

Category: An appellation controlled;

Grape variety: Alexandrouli and Mujuretuli;

Wine type: Red semi sweet;

Color:  Dark ruby;

Taste: Harmonious, velvety, sophisticated, with pleasant sweetness fruit tones and varietal aroma;

Manufacturing procedure: Grapes are picked when sugar level is 23-25% and titrimetric acidity 7- 8%. While harvesting, damaged berries are removed and put into destemmer, then moved to reservoirs for fermentation, where pure culture of yeast is added. Fermentation occurs at 18-22°C. When level of sugar decreases to 7-5%, wine is cooled to 30C to stop fermentation and filtered through textile filters to remove yeast micro flora. Then wine is cooled and stored at -2, -3°C.

Taste with: Fruits, sweets and desserts.

 

Kindzmarauli

Place of Origin: Kakheti vinery region;

Category: An appellation controlled;

Vine variety: Saperavi;

Wine Type: Naturally semisweet red;

Taste: Harmonious, full, velvety, sophisticated, with pleasant aroma, fruit and varietal tones;

Manufacturing procedure: Grapes are harvested at sugar level 24-26% and titrimetric acidity 7.5- 8%. During harvesting rotten and damages berries are removed. Berries are placed in destemmer and placed in reservoirs for fermenting with pure culture of yeast. Fermentation occurs at 18-22°C. As soon as sugar level reaches 7-5% , wine is cooled to stop fermentation and filtered with textile filter to remove yeast. After, wine is cooled and stored at -2, -3°C.

Taste with: Fruits, sweets and desserts.

 
DISCOVER MORE FROM THIS CATEGORY

Mukuzani

Place of Origin: Kakheti vinery region, Mukuzani specific zone;

Category: An appellation controlled;

Grape variety: Saperavi;

Wine Type: Dry red;

Color:  Pomegranate color;

Taste: Harmonious, velvet and sophisticated, distinctive aroma and bouquet extracted;

Manufacturing procedure: Harvested at sugar levels 20-22% and titrimetric acidity 6-8%. Rotten and damaged berries are removed. Stems are removed in destemmer. Berries are then placed in fermenting reservoirs, where pure culture of yeast is added. Fermentation takes place at 20-24°C. After fermentation, crushing is done. Then wine is placed in oak barrels for aging.

Taste with: roast meat, cheese, meat products and salads.

 

Tsinandali

Place of Origin: Kakheti Vinery Region, Tsinandali Specific Zone;

Category: An appellation controlled;

Grape variety: Rkatsiteli, Kakhetian Green;

Wine Type: Dry white;

Color: Light hay;

Taste: Harmonious, full, sophisticated, with developed bouquet and varietal aroma;

Manufacturing procedure: Grapes are harvested when sugar level is 18-22% and titrimetric acidity is 7.5 – 8%. After rotten and damaged berries are removed, stems and petioles are removed in a destemmer, and then crushed with a pneumatic press. After that must is moved to a reservoir and left there for 18 hours at low temperatures with sulfur. Next, must is separated from dregs and moved fermenting vessels with pure culture of yeast. Fermentation takes place at 12-15°C.

Taste with: fish, cheese, vegetables and seafood.

 

Vazisubani

Place of Origin: Kakheti vinery region, Vazisubani specific zone;

Category: An appellation controlled;

Variety: Rkatsiteli and Kakhetian Green;

Wine type: Dry white;

Color:  Light hay;

Taste: Harmonious, cheerful, developed bouquet with flower tones;

Manufacturing Procedure: Harvesting is done at sugar levels 18-22% and titrimetric acidity 7.5- 8%. Damaged and rotten berries are removed. Berries are placed in destemmer, and crushed in pneumatic press. Then must is taken to precipitating reservoir in which it is left for 18 hours with pure sulfur. Next, must is moved to fermenting reservoirs where pure culture of yeast is added. Fermentation takes place at 12-15°C.

Taste with: fish, cheese, vegetables and seafood.

 

Tvishi

Place of Origin: Lechkhumi vinery region, Tvishi specific zone;

Category: An appellation controlled;

Grape variety: Tsolikouri;

Wine Type: Semi sweet white;

Color:  Light hay;

Taste: Fruit tones, varietal aroma and pleasant sweetness;

Manufacturing procedure: Grapes are harvested when sugar level is 22-24% and titrimetric acidity is 7- 8%. During picking rotten and damaged berries are removed. Then grapes are placed in destemmer and pressed in pneumatic machine. Then must is placed in fermenting reservoir and add pure culture of yeast to it. Fermentation occurs at low temperature 12-15°C and when sugar level decreases to 7-5%, wine is to 3°C to stop fermentation, filter it to remove yeast. Then wine is cooled and stored at -2,-3°C.

Taste with: Fruits, sweets, desserts.

 

Kindzmarauli

Place of Origin: Kakheti vinery region;

Category: An appellation controlled;

Vine variety: Saperavi;

Wine Type: Naturally semisweet red;

Taste: Harmonious, full, velvety, sophisticated, with pleasant aroma, fruit and varietal tones;

Manufacturing procedure: Grapes are harvested at sugar level 24-26% and titrimetric acidity 7.5- 8%. During harvesting rotten and damages berries are removed. Berries are placed in destemmer and placed in reservoirs for fermenting with pure culture of yeast. Fermentation occurs at 18-22°C. As soon as sugar level reaches 7-5% , wine is cooled to stop fermentation and filtered with textile filter to remove yeast. After, wine is cooled and stored at -2, -3°C.

Taste with: Fruits, sweets and desserts.

 

Tibaani

Place of Origin: Kakheti vinery region, Tibaani specific zone;

Category: An appellation controlled;

Grape variety: Rkatsiteli;

Wine Type: Dry white;

Color:  Dark amber;

Taste: Varietal aroma, distinctive bouquet, extracted, velvety and raisin tones;

Manufacturing procedure: Grapes are harvested at sugar level 22-25% and titrimetric acidity 6- 6.5%. Damaged berries are removed. Berries are crushed and put (with stems) into Kvevri (large crocks), where pure culture of yeast is added. During fermentation skins are kneaded 2-3 times in 24 hours. After fermentation wine is left on skins until February-March.

Taste with: Roasted or cooked meat, fish.

 

Khvanchkara

Place of Origin: Racha vinery region, Khvanchkara specific zone;

Category: An appellation controlled;

Grape variety: Alexandrouli and Mujuretuli;

Wine type: Red semi sweet;

Color:  Dark ruby;

Taste: Harmonious, velvety, sophisticated, with pleasant sweetness fruit tones and varietal aroma;

Manufacturing procedure: Grapes are picked when sugar level is 23-25% and titrimetric acidity 7- 8%. While harvesting, damaged berries are removed and put into destemmer, then moved to reservoirs for fermentation, where pure culture of yeast is added. Fermentation occurs at 18-22°C. When level of sugar decreases to 7-5%, wine is cooled to 30C to stop fermentation and filtered through textile filters to remove yeast micro flora. Then wine is cooled and stored at -2, -3°C.

Taste with: Fruits, sweets and desserts.

 

Akhasheni

Place of Origin:Kakheti vinery region, Akhasheni specific zone;
Category:An appellation controlled;
Grape variety: Saperavi;
Wine Type:Naturally semi sweet red;
Color:Dark ruby;
Taste: Harmonious, velvety, full, sophisticated, with pleasant sweetness, fruit tones and varietal aroma;
Manufacturing procedure: Grapes are harvested at sugar level is 23-25% and titrimetric acidity 7-8%. During harvesting rotten and damaged berries are removed. Stems are removed in destemmer and berries are taken to fermenting vessels, add pure culture of yeasts. Fermentation occurs at 18-22°C. When sugar level decreases to 7-5 %, wine is cooled, filtered through textile filters to remove yeasts and cool and store at -2, -3°C.
Taste with: Fruits, sweets, desserts.

Sparkling Wines

ROYAL

SEMI-DRY

Sparkling wine is produced from Rkatsiteli, Mtsvane and Tsitska varieties of grapes, grown in different regions of Georgia. Wine is made by secondary fermentation. Fermentation occurs at high pressure in hermetic vessels. Carbon dioxide produced during secondary fermentation is fully maintained in wine, giving wine pleasant effervescence and taste.

Sparkling wine “Samepo” semidry is characterized by 12.5% of alcohol content, amount of sugar is  40 gr/dm2. Other characteristics agree with standards for sparkling wines; that are determined by a Georgian law about “Vine and Wines”.

ROYAL

SEMI-SWEET

Sparkling wine is produced from selected in different regions of Georgia indigenous varieties - Mtsvane, Tsitska and Rkatsiteli by blending wines and their secondary fermentation. Fermentation occurs under high pressure in hermetic vessels. Carbon dioxide, produced during secondary fermentation is fully retained in wine, giving it pleasant effervescence and taste.

Sparkling wine “Samepo” semisweet contains 12.5% of alcohol, sugar level is 50 gr/dm2. Other characteristics agree with standards determined by Georgian law about “Vine and Wines”.

ROYAL

ROSE SEMI-DRY

Sparkling wine is produced from selected in different Georgian regions grape varieties - Mtsvane, Tsitska and Rkatsiteli, Chinuri and some red grapes. Wines produced from blending Saperavi and Otskhanuri Sapere are secondary fermented in hermetically sealed vessels. CO2 produced during secondary fermentation is fully retained and gives wine pleasant effervescence and taste.

Alcohol level is – 12.5%, sugar content 40 gr/dm2.Other properties agree with Georgian law about “Vine and Wines”.

 
Georgian Wine Brandy

TBILISI

This wine brandy was first bottled on the 1500-th Anniversary of Tbilisi, Georgian capital. “Tbilisi” is characterized by flower aroma, mild, harmonious taste and amber color.

Alc. 40% Vol
Volume: 500ml

ENISELI

“Eniseli” wine brandy, pride of Georgian brandy makers was first bottled in 1964. It is marked with gentle, pleasant bouquet and mild velvety taste, with distinctive vanilla aroma and amber color. These qualities are attained by 14 year aging and content of brandy spirits, grown in Eniseli, Sabui and Shilda  micro zones. Rkatsitely variety of grapes, by using traditional Georgian winemaking processes.

Alc. 40% Vol
Volume: 500ml

VERY OLD

“Very Old” is one of the oldest wine brandies in Georgia. It was first bottled in 1901. Has gentle bouquet, and vanilla tones in aroma, harmonious taste and dark amber color. These qualities are attained by 12 year aging in oak barrels of blended brandy spirits, made from brandy varieties of grapes grown in different micro zones of Georgia.

Alc. 40% Vol
Volume: 500ml

GREMI

“Gremi” was first bottled in 1961, has flower aroma, mild harmonious taste and amber color. It is blended from 8-10 years old brandy spirits, made from white grape varieties, grown in Gremi micro zone.

Alc. 40% Vol
Volume: 500ml

VARTSIKHE

“Vartsikhe” wine brandy was first bottled in 1954. It is made by blending brandy spirits from Vartsikhe micro zone and aged in oak barrels for 6-7 years. Vartsikhe is light gold color, has light, quite developed bouquet, and harmonious taste. That makes it different from other brandy wines.

Alc. 40% Vol
Volume: 500ml

5 STAR

“5 Year Old” wine brandy, aged at least 5 years in oak barrels. It is made by blending different brandy spirits made from brandy grape varieties, grown in different microzines of Georgia. Has gentle bouquet, harmonious taste and dark amber color.

Alc. 40% Vol
Volume: 500ml

3 STAR

“3 Year Old” wine brandy is aged in oak barrels for at least 3 years. It is made by blending brandy spirits, made from brandy varieties of grapes grown in different Georgian microzones. Brandy is characterized by gentle bouquet, harmonious taste and light amber color.

Alc. 40% Vol
Volume: 500ml