Category: Regional

Region: Kakheti

Variety: Saperavi

Type: Dry red

Information

Saperavi, Georgia’s main red variety, can be used to make a wide assortment of wines. Our Saperavi is our pride. It is a classic wine with strong, distinct aromas. It draws a complete picture of this special variety to a wine lover.

Vinification

Selected grapes are picked at 22-24% sugar level and 6-8 titratable acidity. After removing the stem and pressing, it is moved into fermentation reservoirs, where pure culture yeast is added. Fermentation proceeds at 20-24°Cdegrees. As soon as the fermentation is completed, it is pressed and moved into storage reservoirs.

Organoleptics

Color: Sour cherry

Aroma: Strong aromas of dried black plum and sour cherry

Flavor: Wine with strong tannins and pleasant acidity

Taste Wine at 16–18°C

Category: Regional

Region: Kakheti

Variety: Rkatsiteli

Type: Dry white

Information

Rkatsiteli, the most widely spread variety in Georgia, is perfect for making both white dry, and amber qvevri wines. Our classic Rkatsiteli perfectly portrays the potential of the grape variety.

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°Cdegrees.

Organoleptics

Color: Pale straw

Aroma: Fruit flowers and pineapple aromas

Flavor: Vigorous, highly acid wine with pleasant, light finish

Taste Wine at 12–14°C

Category: Regional

Region: Lechkhumi

Variety: Tsolikouri

Type: Dry white 

Information

Over the decades, Tsolikouri has become a universal west Georgian variety.Wine made from this variety has the greatest potential for ageing among Georgian white wines.The grapes for our Tsolikouri are picked in the best Lechkhumi vineyards. 

Vinification

We pick the selected grapes at 18-21% of sugariness and 7.5-8 titratable acidity. After removing the stem and de-pressing, the juice is moved to the cleansing reservoir and keepit 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°Cdegrees.

Organoleptics 

Color: Pale straw

Aroma: Fruit flowers, citrus, melon.

Flavor: Formed wine withpleasant acidity, lively and vibrant finish.

Taste Wine at 12–14°C

Category: Regional

Region: Kakheti

Variety: Rkatsiteli and other white grape varieties

Type: Semi-sweet white 

Information

This wine, born in 1977, wasbottled in biggest quantities compared with the wines from other geographic locations. Our white Alazni Valleyis made from Rkatsiteli and is a very popular product.

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 juiceis moved  to the cleansing reservoir and keptthere 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°Cdegrees.As soon as the sugariness goes down to 7-5% during the fermentation, we cool it down to 3 degrees to stop fermentation and store it at -2-3°Cdegrees after filtration.

Organoleptics

Color: Straw

Aroma: White fruit, herbal and raw hazelnut notes

Flavor: Soft and formed wine, with vibrant acidity and sweetness

Taste Wine at 10-12°C

Category: Regional

Region: Kakheti

Variety: Saperavi and other red grape varieties

Type: Semi-dry red

Information

This isasemi-dry wine,named after the greatest Georgian painter. It is produced since 1981, and is made from Saperavi grapes picked in the villages of Gurjaani region, Kakheti. Our Pirosmani is the best specimen of this style wine. 

Vinification

We pick the selected grapes at 20-22% sugar level and 6.5-7 titratable acidity. We remove the stem and transfer the juice into fermentation reservoirs, where we add pure culture yeast. Fermentation proceeds at 20-24°Cdegrees.As soon as the fermentation is completed, it is pressed and moved into storage reservoirs.

Organoleptics

Color: Ruby

Aroma: Red and black berries, herbal notes

Flavor: Formed winewith full tannins and strength

Taste Wine at 14–16°C

Category: Regional

Region: Kakheti

Variety: Saperavi and other red grape vatieties

Type: Semi-sweet red

Information

Alazani Valley must be mentioned first when talking about Kakhetian regional wines. Its birth year is 1977. Our red AlazaniValleyis made fron Saperavi grapes and is one of the most popular semi-sweet wines. 

Vinification

We pick the selected grapes at 21-23% sugar level and 7-8 titratable acidity. We remove the stem and transfer the juice into fermentation reservoirs, where we add pure culture yeast. Fermentation proceeds at 20-24°Cdegrees.As soon as the fermentation is completed, it is pressed and moved into storage reservoirs.

Organoleptics

Color: Garnet

Aroma: Sweet spices and red and black berries

Flavor: Good presence of tannins, bouncy, sweet wine with memorable finish

Taste Wine at14–16°C