Vinification
We pick the selected grapes at 22-25% of sugariness and 6-6,5 titratable acidity. We 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, we leave the wine on skin before February-March.
Organoleptics
| Region | Kakheti |
|---|---|
| Category | Qvevri wine |
| Grape variety | Rkatsiteli |
| Color | A golden amber |
| Aroma | Dried pear, herbal notes, Georgian spices |
| Palate | Vigorous, crisp wine with pleasant acidity, with the character and finish of the traditional Kakhetian wine |
| Serve | 14-16°C |
