Regional Wine

Alazani Valley

Alazani Valley

Place of Origin: Kakheti vinery region;
Category:Regional wine;
Grape variety: Rkatsiteli and other white grape varieties cultivated in Kakhetii;

Wine type: Semi sweet white;
Color:Light hay color;
Taste:Fruit aroma, harmonious and lasting taste.
Manufacturing procedure: Grapes are harvested at sugar level -18-22% and titrimetricacidity –7.5 -8 %. During harvesting rotten and damaged berries are removed. Grapes are destemmed, crushed with a pneumatic press, and placed in reservoirs for clarification for 15-18 hours in presence of sulfur. Then clear must is separated from dregs and placed in fermenting reservoirs. Fermentation occurs at low temperatures 12-15°C. Wine is partially fermented. Dry fermentation and adding of concentrated must is allowed.
Taste with:fruits, sweets, cheese.

Pirosmani

Pirosmani

Place of Origin: Kakheti vinery region;
Category:Regional wine;
Grape variety: Saperavi and other red grape varieties of Kakheti region;

Wine type: Semi dry red;
Color:Dark ruby color;
Taste:Berry aroma, harmonious and lasting taste.
Manufacturing procedure: Grapes are picked at sugar level is 20-22% and titrimetricacidity –6.5 -7 %. During harvesting rotten and damaged berries are removed. Berries are processed in destemmer, and put into fermenting reservoirs. Fermentation occurs at 20-24°C. Wine is made by partial fermentation. Dry fermentation and adding of concentrated must is allowed.
Taste with:fruits, sweets, cheese.

Alazani Valley

Alazani Valley

Place of Origin: Kakheti vinery region;
Category:Regional wine;
Grape variety: Saperavi;

Wine type: Semi sweet red;

Color:Dark ruby, intense color;

Taste:Berry aroma, harmonious and lasting taste.
Manufacturing procedure: Grapes are picked when sugar content is 20-22% and titrimetricacidity –6.5 -7 %. During harvesting rotten and damaged berries are removed. Then grapes are processed in destemmerand put into fermenting reservoirs and add pure culture of yeasts. Dry fermentation adding of concentrated must is allowed.
Taste with:fruits, sweets, cheese.

Tsolikouri

Tsolikouri

Place of Origin: West Georgian vinery region;

Category: Regional wine;

Grape variety: Tsolikouri;

Wine Type: Dry white;

Color: Wine has hay color;

Taste: Varietal bouquet, ripe pear aroma, harmonious and cheerful to taste;

Manufacturing procedure: Grapes are picked when sugar level is 18-21% and titrimetric acidity 7.5- 8 %. During harvesting rotten and damaged berries are removed. Then process them in destemmer and crush with pneumatic press. Then must is moved to precipitating reservoirs and at low temperatures leave it with sulfur for 15-18 hours. Then separate must from dregs and place it in fermenting vessels together with pure culture of yeasts. Fermentation occurs at low temperature  12, 15°C.

Taste with: Sweets, cheese.

 
Rkatsiteli

Rkatsiteli

Place of Origin: Kakheti vinery region;

Category: Regional wine;

Grape variety: Rkatsiteli;

Wine Type: Dry white;

Color: Wine has light hay color;

Taste: Fruit bouquet, mild cheerful and lasting taste;

Manufacturing procedure Grapes are harvested when sugar level is 18-22% and titrimetric acidity is 7.5- 8 %. Rotten and damaged berries are removed during harvesting. Then processed in destemmer and crushed with a pneumatic press. After that we place must in reservoirs, and leave it with sulfur at low temperatures for 15-18 hours. Then must is separated from dregs and make it ferment in reservoirs, by adding yeasts, at low (12-15°C) temperatures.

Taste with: Fish, cheese and salads.

 
Saperavi

Saperavi

Place of Origin: Kakheti vinery region;

Category: Regional wine;

Grape variety: Saperavi;

Wine Type: Dry red;

Color: Dark ruby color;

Taste: Varietal aroma of wild flowers, harmonious taste with pleasant tartness, extracted.;

Manufacturing procedure Grapes are picked at sugar level  20-24% and titrimetric acidity 6 - 8 %. Rotten and damaged berries are removed. Then berries are processed in destemmer and placed in fermenting vessels. At this stage pure culture of yeasts are added. Fermentation occurs at 20-24°C. After fermentation is completed, it is pressed out and stored in reservoirs.

Taste with: Roast meat, cheese, different meat products, salads.