Appellation Range

Akhasheni

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.

Khvanchkara

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.

 
Tibaani

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.

 
Kindzmarauli

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.

 
Tvishi

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

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.

 
Tsinandali

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.

 
Mukuzani

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.