რანინა - წითელი ნახევრადმშრალი (EN)

კატეგორია: სუფრისღვინო;

ყურძნის ჯიში: კახური საფერავი და საქართველოს სხვადასხვა რეგიონში მოყვანილი წითელი ყურძნის ჯიშები;

ფერი: ხასიათდება მუქი ლალისფერი, ინტენსიური შეფერვით;

გემო: კენკროვანი ხილის არომატი, ჰარმონიული და გამყოლი გემო;

დამზადების წესი: ყურძნის კრეფა ხდება 20-22 % შაქრიანობისა და 6,5-7 ტიტრული მჟავინობის დროს. ყურძნის კრეფის დროს დამპალს და დაზიანებულ მარცვლებს გამოვარჩევთ. ყურძენს გავატარებთ კლერტსაცლელში და გადაგვაქვს სადუღარ რეზერვუარებში ვუმატებთ საფუვრის წმინდა კულტურას. დუღილი მიმდინარეობს 20-24°ტემპერატურაზე ღვინო მზადდება ნაწილობრივ დადუღებით. დასაშვებია მშრალად დადუღება და კონცენტრირებული ტკბილის დამატება.

დააგემოვნეთ: ხილთან, ტკბილეულთან, ყველთან.

რანინა - წითელი ნახევრადმშრალი (EN)

კატეგორია: სუფრისღვინო;

ყურძნის ჯიში: კახური საფერავი და საქართველოს სხვადასხვა რეგიონში მოყვანილი წითელი ყურძნის ჯიშები;

ფერი: ხასიათდება მუქი ლალისფერი, ინტენსიური შეფერვით;

გემო: კენკროვანი ხილის არომატი, ჰარმონიული და გამყოლი გემო;

დამზადების წესი: ყურძნის კრეფა ხდება 20-22 % შაქრიანობისა და 6,5-7 ტიტრული მჟავინობის დროს. ყურძნის კრეფის დროს დამპალს და დაზიანებულ მარცვლებს გამოვარჩევთ. ყურძენს გავატარებთ კლერტსაცლელში და გადაგვაქვს სადუღარ რეზერვუარებში ვუმატებთ საფუვრის წმინდა კულტურას. დუღილი მიმდინარეობს 20-24°ტემპერატურაზე ღვინო მზადდება ნაწილობრივ დადუღებით. დასაშვებია მშრალად დადუღება და კონცენტრირებული ტკბილის დამატება.

დააგემოვნეთ: ხილთან, ტკბილეულთან, ყველთან.

Ranina – dry white

Category:Table wine;

Grape variety: Rkatsiteli, Mtsvane and other white grape varieties, cultivated in Georgia;

Color:Light hay color;

Taste:Fruit aroma, harmonious and lasting taste;

Manufacturing procedure: Grapes are picked when sugar content in 18-22%, titrimetricacidity is 7.5 -8 %. During harvest rotten and damaged berries are removed. Then grapes are processed in destemmerand put into reservoirs with sulfur for 15-18 hours. Then clear must is separated from dregs and placed in fermenting reservoirs, where pure culture of yeasts is added. Fermentation occurs at 12 -15°C;

Taste with:Fish, cheese, salads;

 

Ranina – semi sweet red

Category:Table wine;

Grape variety: Saperavi and other red grape varieties, cultivated in Georgia;

Color:Light ruby, young intense color;

Taste:Fruit aroma, harmonious and lasting taste;

Manufacturing procedure: Grapes are picked at sugar level is 20-22% and titrimetricacidity – 6.5 - 7 %. Grapes are destemmedand placed in fermenting reservoirs by adding pure culture of yeasts. Fermentation occurs at 20-24°C. Wine is partially fermented. Dry fermentation and adding of concentrated must is allowed;

Taste with:Fruits, sweets, cheese;     

Ranina – semi dry white

Category:Table wine;

Grape variety: Rkatsiteli, cultivated in Kakheti and other white grape varieties, cultivated in different regions of Georgia;

Color:Light hay color;

Taste:Fruit aroma, harmonious and lasting taste;

Manufacturing procedure: Grapes are picked at sugar level is 18-22% and titrimetricacidity -7.5 -8%. Rotten and damaged berries are removed during harvesting. Grapes are processed in destemmerand crushed in pneumatic machine. Then must is placed in reservoirs with sulfur for clarification;

Taste with:Fruits, sweets, cheese;

Ranina – semi sweet white

Category:Table wine;

Grape variety: Rkatsiteli, Mtsvane and other white grape varieties, cultivated in Georgia;

Color:Light hay;

Taste:Fruit aroma, harmonious and lasting taste;

Manufacturing procedure: Grapes are harvested at sugar level -18-22%, and titrimetricacidity –7.5 -8 %. Rotten and damaged berries are removed. Grapes are processed in destemmerand crushed with a pneumatic press. In reservoirs must is left with sulfur for 15-18 hours. Must is separated from dregs and placed in fermenting reservoirs, where pure culture of yeasts is added. Fermentation occurs at 12-15°C. Wine is made by partial fermenting. Dry fermentation and adding of concentrated must is allowed;

Taste with:Fruits, sweets, cheese;

 

Ranina – dry red

Category:Table wine;

Grape variety: Saperavi and other red grape varieties, cultivated in Georgia;

Color:Dark ruby, young intense color;

Taste:Berry aroma, harmonious and lasting taste.

Manufacturing procedure: Harvesting is done when sugar level in grapes is 20-22%, and titrimetricacidity is 6.5 -7 %. Rotten and damaged berries are removed during harvesting. Then grapes are processed in destemmersand placed in fermenting reservoirs pure culture of yeasts is added. Fermentation occurs at 20 -24°C;

Taste with:Roast meat, other meat products, cheese, salads;

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Ranina – dry white

Category:Table wine;

Grape variety: Rkatsiteli, Mtsvane and other white grape varieties, cultivated in Georgia;

Color:Light hay color;

Taste:Fruit aroma, harmonious and lasting taste;

Manufacturing procedure: Grapes are picked when sugar content in 18-22%, titrimetricacidity is 7.5 -8 %. During harvest rotten and damaged berries are removed. Then grapes are processed in destemmerand put into reservoirs with sulfur for 15-18 hours. Then clear must is separated from dregs and placed in fermenting reservoirs, where pure culture of yeasts is added. Fermentation occurs at 12 -15°C;

Taste with:Fish, cheese, salads;

 

Ranina – semi dry white

Category:Table wine;

Grape variety: Rkatsiteli, cultivated in Kakheti and other white grape varieties, cultivated in different regions of Georgia;

Color:Light hay color;

Taste:Fruit aroma, harmonious and lasting taste;

Manufacturing procedure: Grapes are picked at sugar level is 18-22% and titrimetricacidity -7.5 -8%. Rotten and damaged berries are removed during harvesting. Grapes are processed in destemmerand crushed in pneumatic machine. Then must is placed in reservoirs with sulfur for clarification;

Taste with:Fruits, sweets, cheese;

Ranina – semi sweet white

Category:Table wine;

Grape variety: Rkatsiteli, Mtsvane and other white grape varieties, cultivated in Georgia;

Color:Light hay;

Taste:Fruit aroma, harmonious and lasting taste;

Manufacturing procedure: Grapes are harvested at sugar level -18-22%, and titrimetricacidity –7.5 -8 %. Rotten and damaged berries are removed. Grapes are processed in destemmerand crushed with a pneumatic press. In reservoirs must is left with sulfur for 15-18 hours. Must is separated from dregs and placed in fermenting reservoirs, where pure culture of yeasts is added. Fermentation occurs at 12-15°C. Wine is made by partial fermenting. Dry fermentation and adding of concentrated must is allowed;

Taste with:Fruits, sweets, cheese;

 

Ranina – dry red

Category:Table wine;

Grape variety: Saperavi and other red grape varieties, cultivated in Georgia;

Color:Dark ruby, young intense color;

Taste:Berry aroma, harmonious and lasting taste.

Manufacturing procedure: Harvesting is done when sugar level in grapes is 20-22%, and titrimetricacidity is 6.5 -7 %. Rotten and damaged berries are removed during harvesting. Then grapes are processed in destemmersand placed in fermenting reservoirs pure culture of yeasts is added. Fermentation occurs at 20 -24°C;

Taste with:Roast meat, other meat products, cheese, salads;

რანინა - წითელი ნახევრადმშრალი (EN)

კატეგორია: სუფრისღვინო;

ყურძნის ჯიში: კახური საფერავი და საქართველოს სხვადასხვა რეგიონში მოყვანილი წითელი ყურძნის ჯიშები;

ფერი: ხასიათდება მუქი ლალისფერი, ინტენსიური შეფერვით;

გემო: კენკროვანი ხილის არომატი, ჰარმონიული და გამყოლი გემო;

დამზადების წესი: ყურძნის კრეფა ხდება 20-22 % შაქრიანობისა და 6,5-7 ტიტრული მჟავინობის დროს. ყურძნის კრეფის დროს დამპალს და დაზიანებულ მარცვლებს გამოვარჩევთ. ყურძენს გავატარებთ კლერტსაცლელში და გადაგვაქვს სადუღარ რეზერვუარებში ვუმატებთ საფუვრის წმინდა კულტურას. დუღილი მიმდინარეობს 20-24°ტემპერატურაზე ღვინო მზადდება ნაწილობრივ დადუღებით. დასაშვებია მშრალად დადუღება და კონცენტრირებული ტკბილის დამატება.

დააგემოვნეთ: ხილთან, ტკბილეულთან, ყველთან.

Ranina – semi sweet red

Category:Table wine;

Grape variety: Saperavi and other red grape varieties, cultivated in Georgia;

Color:Light ruby, young intense color;

Taste:Fruit aroma, harmonious and lasting taste;

Manufacturing procedure: Grapes are picked at sugar level is 20-22% and titrimetricacidity – 6.5 - 7 %. Grapes are destemmedand placed in fermenting reservoirs by adding pure culture of yeasts. Fermentation occurs at 20-24°C. Wine is partially fermented. Dry fermentation and adding of concentrated must is allowed;

Taste with:Fruits, sweets, cheese;     

Sparkling Wines

Dugladze

Semi-Dry

Semi-dry sparkling wine “Dugladze” is made from the secondary fermentation of a blend of Georgian indigenous grape varieties Kakhuri Mtsvane, Tsitska, and Rkatsiteli, selected according to wine-growing micro-zones. Fermentation occurs under high pressure in hermetically sealed vessels, with the use of a special technology. Carbon dioxide produced during fermentation is fully preserved and retained in wine, and has a pleasant effect on the taste indicators. Upon openingthe bottle, it has a savory, visual and effervescent effect.

Sparkling of the wine-namely the length of time it takes to releases CO2- along with other valuable components reflects the quality and the name of the product, and is depended on the ability of the wine to absorb CO2. In its turn, the absorption ability is derived from the grapevine varieties used fto makethe wines of this label.

Sparkling wine “Dugladze” has 13% alcohol and 35-55 gr/l sugar content. Other characteristics are in line with the standards for sparkling wine determined by the Law of Georgia on “Vine and Wine”.

Dugladze

Semi-Sweet

Sparkling wine ''Dugladze'' is made from secondary fermentation of a blend of two Georgian indigenous grape varieties: Kakhuri Mtsvane and Rkatsiteli, selected according to the wine-growing micro-zones. Fermentation occurs under high pressure in hermetically sealed vessels, with the use of a special technology. Carbon dioxide produced during fermentation is fully preserved and retained in wine, giving it savory, visual and effervescent effect.

Sparkling of the wine-namely the length of time it takes to releases CO2- along with other valuable components reflects the quality and the name of the product, and is depended on the ability of the wine to absorb CO2. In its turn, the absorption ability is derived from the grapevine varieties used to makethe wines of this label.

Semi-sweet sparkling wine “Dugladze” has 13% alcohol and 50-70 gr/l sugar content. Other characteristics are in line with the standards for sparkling wine determined by the Law of Georgia on “Vine and Wine”.

Dugladze

Rose

Semi-dry sparkling wine ''Dugladze'' is made from secondary fermentation of a blend of Kakhuri Mtsvane, Rkatsiteli, and Chinuri white grape varieties, and Saperavi and Otskhanuri Sapere red grapevines. Fermentation occurs under high pressure in hermetically sealed vessels, with the use of a special technology. Carbon dioxide produced during fermentation is fully preserved and retained in wine, and has a pleasant effect on the taste indicators. Upon the bottle,it has a savory, visual and effervescent effect.

Sparkling of the wine-namely the length of time it takes to releases CO2- along with other valuable components reflects the quality and the name of the product, and is depended on the ability of the wine to absorb CO2. In its turn, the absorption ability is derived from the grapevine varieties used to make the wines of this label.

Semi-dry sparkling wine “Dugladze” has 13% alcohol and 35-55 gr/l sugar content. Other characteristics are in line with the standards for sparkling wine determined by the Law of Georgia on “Vine and Wine”.

Dugladze

Brut

Natural sparkling wine Brut made from special grape varieties: Tsitska, Mtsvane and Rkatsiteli. It is a dry white sparkling wine marked by gentle flower bouquet, harmonous taste and delicate fruit aroma. A unique style and taste that will make your holiday more elegant and refined.

Dugladze

Gold

Natural sparkling wine ''Gold'' made from special grape varieties: Tsitska, Mtsvane and Rkatsiteli. Semi dry sparkling wine marked by fruit tones, harmonous taste and gold color, perfect for parties and celebrations.

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

Chacha

Chacha - Classic

Chacha is a strong alcoholic beverage, produced from grapes, it has a history as old as the Georgian wine. Chacha has a delicate aroma of the original grapes. In Georgia, they drink a small glass of chacha traditionally in the morning, especially in a cold weather.

Dugladze Wine Company produces 2 types of chacha: Chacha Classic and Chacha Aged.

Alc. - 50%

Vol - 0.7L

Chacha - Aged

Chacha is a strong alcoholic beverage, produced from grapes, it has a history as old as the Georgian wine. Chacha has a delicate aroma of the original grapes. In Georgia, they drink a small glass of chacha traditionally in the morning, especially in a cold weather.

Dugladze Wine Company produces 2 types of chacha: Chacha Classic and Chacha Aged. This chacha is aged for 6 months in oak barrels.

Alc. - 50%

Vol - 0.7L