Dry, amber-colored wine is produced using the traditional Qvevri method, characterized byflavours of quince, honey, and figs. Tannin is expressed moderately in flavour. Partial aging in oak barrels makes wine more balanced. It is distinguished by a pleasant and long-lasting aftertaste.
Vineyard and grapes: The vineyard is located in the Dedophlistskaro region, in the village of Kvemo-Kedi, 700 meters above sea level. Vineyard work is performed manually, and grapes are harvested by hand.
Yield: Maximum 8 tonnes per hectare. Harvesting: Manual selective collection and transportation in small boxes guarantee a high- quality wine. Immediately after their delivery, the grapes are placed in a grape stalk removal and pressing machine; the grape dregs are then placed in Qvevri, where fermentation will take place at a natural temperature of 25 ° C – 28 ° C. The mixture is made by “punching down.” After a six-month delay in pressing the mass of grapes and sediment, 30% of the wine is aged in French oak barrels. Six months later, it is finally transferred to a stainless steel tank. Once the wines have reached their final taste characteristics, they will be stabilized and bottled.
Type: Dry white
Volume: 750 ml
Recommended temperature: 16°C – 18°C
Alcohol content: 13.0%
