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°C degrees. As soon as the fermentation is completed, it is pressed and moved into storage reservoirs.
Organoleptics
| Category | Regional wine |
|---|---|
| Region | Kartli |
| Grape variety | Tavkver |
| Color | Cornelian cherry |
| Aroma | A very rich aroma of fruits and berries, where large variety of cherry and blackberry prevail |
| Palate | Full-bodied and refined wine with good presence of tannins |
| Serve | Serve at 15-17°C |
