Vinification
We pick the selected Saperavi and Muscat grape varieties 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°C degrees
Organoleptics
| Category | Regional wine |
|---|---|
| Region | Kakheti |
| Grape variety | Saperavi, Muscat |
| Color | Ruby |
| Aroma | Rose and wild flowers |
| Palate | Smooth taste with pleasant tartness and sweet finish |
| Serve | Serve at 13-15°C |
