Vinification
We pick the Hamburg Muscat grapes at 24-26% of sugariness and 7,5-8 titratable acidity. After removing the stem and de-pressing the clear juice is removed from the sediment and moved into fermentation reservoirs. We add the pure culture yeast. The fermentation proceeds at a temperature of 22-26°C. As soon as the sugar level goes down to 14-12% during the fermentation, we stop fermentation and add spirit to fortify the wine.
Organoleptics
| Category | Regional wine |
|---|---|
| Region | Kakheti |
| Grape variety | Muscat |
| Color | Rose |
| Aroma | Rose and wild flowers |
| Palate | Harmonious taste with sweet finish |
| Serve | Serve at 14-16°C |
