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.