Category: Appellation of Controlled Origin

Region: Kakheti, Akhasheni micro - zone

Variety: Saperavi

Type: Semi-sweet red

Information

Akhasheni  zone is considered to be the best place for growing Saperavi in the whole Kakheti region. Thanks to its special soil and climate, the area favors the growth of both dry and semi-sweet Saperavi. The grapes ripen well, maintaining the acidity and sweetness. Our original wine Akhasheni is a semi-sweet one, characterized by strong character and good tannins  

Vinification

We pick the selected grapes at 23-25% of sugariness and 7,5-8 titratable acidity. After removing the stem and de-pressing the clear juice is removed from the sediment and moved into fermentation reservoirs. We add the pure culture yeast. The fermentation proceeds at a low temperature of 18-22°C. As soon as the sugar level goes down to 7-5% during the fermentation, we cool it down to 3 degrees to stop fermentation and store it at -2-3°C degrees after filtration.

Organoleptics

Color: Cornelian cherry

Aroma: Impressive primary notes of black and sweet cherries; black berries

Flavor: Strong tannins with balanced sweetness

Taste Wine at 14–16°C

Category: Appellation of Controlled Origin

Region: Kakheti, Tsinandali micro - zone

Variety: Rkatsiteli 85%, Mtsvane Kakhuri 15%
Type: Dry white

Information

Tsinandali is considered to be the flagship Georgian white wine. It was born in Tsinandali in 1830s, but only appeared on the market under the Tsinandali label in 1886. It was made by blending Rkatsiteli and Mtsvane Kakhuri. Our Tsinandali is aromatic, vigorous and full of character.

Vinification

We pick the selected grapes at 18-22% of sugariness and 7.5-8 titratable acidity. After removing the stem and de-pressing, juice is moved to the cleansing reservoir and kept there for 15-18 hours. Then, the clear juice is removed from the sediment and moved into fermentation reservoirs. We add the pure culture yeast. The fermentation proceeds at a low temperature of 12-15°C degrees.

Organoleptics

Color: Pale straw

Aroma: Herbal notes merged with floral and white fruit aromas.

Flavor: Full-bodied, elegant and complex; impressive primary notes of tropical fruit, well balanced with citrus finish and oak notes.

Taste Wine at 12–14°C

Category: Appellation of Controlled Origin

Region: Kakheti, Tibaani micro - zone

Variety: Rkatsiteli

Type: Dry white

Information

The vineyards of Tibaani, Sighnaghi region, Kakheti, are considered to be perfect for the traditional Kakhetian qvevri amber wines. The black and clay soils of this area ensure the growth of a very special Rkatsiteli, from which we make the wine full of body and strength.

Vinification

We pick the selected grapes at 22-24% of sugariness and 7.5-8 titratable acidity, squeeze the grapes and move them into the qvevri with stems. We add the pure culture yeast and knead 3 times every 24 hours as it is fermented. After the fermentation is complete, wine is left on skin before February-March.

Organoleptics

Color: Golden

Aroma: Sugared hazelnut, dried apple, herbal notes.

Flavor: Best blend of strength and elegance, a classic specimen of tannin-rich Kakhetian wine

Taste Wine at 12-14°C

Category: Appellation of Controlled Origin

Region: Lechkhumi, Tvishi micro - zone

Variety: Tsolikouri
Type: Semi-sweet white

Information

Despite being quite a recent (1952) appellation compared to others, Tvishi wine is becoming popular both in Georgia and abroad. Thanks to the special soil and climate of Tvishi zone, the wine made from grapes grown in this area amazes all wine lovers.

Vinification

We pick the selected grapes at 22-24% of sugariness and 7.5-8 titratable acidity. After removing the stem and de-pressing, the juice is moved to the cleansing reservoir and kept there for 15-18 hours. Then, the clear juice is removed from the sediment and moved into fermentation reservoirs. We add the pure culture yeast. The fermentation proceeds at a low temperature of 12-15°C degrees. As soon as the sugar lavel goes down to 7-5% during the fermentation, we cool it down to 3 degrees to stop fermentation and store it at -2-3°C degrees after filtration.

Organoleptics

Color: Straw

Aroma: Fruit aromas, complemented with sweet floral notes

Flavor: Sweet and highly acid, very impressive sharp-tasting notes.

Taste Wine at 10-12°C

Category: Appellation of Controlled Origin

Region: Kakheti, Mukuzani micro - zone

Variety: Saperavi

Type: Dry red

Information

Mukuzani has been produced since 1893, and has developed and improved throughout the decades, although one thing remains unchanged - power and harmony. We make our dry red wine with strong character from the hand sorted grapes grown in the beautiful vineyards stretched on humus carbonate skeletal soils at the height of 350-750 m.

Vinification

We pick the selected grapes at 20-22% of sugariness and 6-8 titratable acidity. After removing the stem and de-pressing, fermentation proceeds at a 23-28°C in stainless steel reservoirs. We add the pure culture yeast. Following the 12-15day maceration, we move the wine into 300 l French oak barrels, for 9-12month ageing. The wine is further aged in stainless steel reservoirs. The subsequent ageing takes place in the bottles.

Organoleptics

Color: Dark sour cherry

Aroma: Very distinct variety-specific aromas, bringing together black fruit and berries, vanilla and black pepper notes.

Flavor: Ideally balanced strong tannins and high acidity accurately portrays our signature product.

Taste Wine at 16–18°C

Category: Appellation of Controlled Origin

Region: Kakheti, Kindzmarauli micro - zone

Variety: Saperavi

Type: Naturally Semi-sweet red

Information

This wine produced since 1942, is the nation’s leadig semi-sweet red wine, in terms of quantity and  individuality. Just one sip of our company’s Kindzmarauli is enough to remember if forever. The peculiarity of soil consisting of remnant black shale plays major role in the taste.  This black shale washed down by the Duruji river has a high propensity to retain heat, which by increasing the temperature of the soil also increases the sweetness of the grapes and the quality of the wine.

Vinification

We pick the selected grapes at 24-26% of sugariness and 7,5-8 titratable acidity. After removing the stem and de-pressing the clear juice is removed from the sediment and moved into fermentation reservoirs. We add the pure culture yeast. The fermentation proceeds at a low temperature of 18-22°. As soon as the sugar level goes down to 7-5% during the fermentation, we cool it down to 3 degrees to stop fermentation and store it at -2-3 degrees after filtration.

Organoleptics

Color: Cornelian cherry

Aroma: Pungent aromas characteristic to new wine (raspberry)

Flavor: Sweet flavors, with good presence of tannins and lingering finish

Taste Wine at 14–16°C

Category: Appellation of Controlled Origin

Region: Racha, khvanchkara micro - zone

Variety: Aleksandrouli and Mujuretuli

Type: Naturally Semi-sweet red

Information

Kvanchkara is one of the nation’s rarest and most precious wines. The original wine of Khvanchkara is produced since 1932, although wines of this style were produced much earlier. Khvanchkara continues to be one of the most popular wines nowadays - both in Georgia and abroad. Our Khvanchkara is the best specimen of this style wine.

Vinification

We pick the selected grapes at 23-25% of sugariness and 7,5-8 titratable acidity. After removing the stem and de-pressing the clear juice is removed from the sediment and moved into fermentation reservoirs. We add the pure culture yeast. The fermentation proceeds at a low temperature of 18-22°C. As soon as the sugar level goes down to 7-5% during the fermentation, we cool it down to 3 degrees to stop fermentation and store it at -2-3°C degrees after filtration.

Organoleptics

Color: Ruby

Aroma: Very effective aromas of red fruit, berries and flowers.

Flavor: Sweet wine with light tannins, ideal fusion of sweetness and acidity

Taste Wine at 13–15°C