Vinification
We pick the selected grapes at 23-25% 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 low temperature of 18-22°C. As soon as the sugar level goes down to 7-5% during the fermentation, we cool it down to 3 degrees to stop fermentation and store it at -2-3°C degrees after filtration.
Organoleptics
| Region | Racha, Khvanchkara micro zone |
|---|---|
| Grape variety | Aleksandrouli and Mujuretuli |
| Color | Ruby |
| Aroma | Very effective aromas of red fruit, berries and flowers |
| Palate | Sweet wine with light tannins, ideal fusion of sweetness and acidity |
| Serve | Serve at 13-15°C |
