Vinification
We pick the selected grapes at 24-26% of sugariness and 75-8 titratable acidity. After removing the stem and de-pressing the dear 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
| Category | Appellation of Controlled Origin |
|---|---|
| Region | Kakheti, Kindzmarauli micro – zone |
| Grape variety | Saperavi |
| Color | Cornelian cherry |
| Aroma | Pungent aromas characteristic to new wine (raspberry) |
| Palate | Sweet flavors, with good presence of tannins and lingering finish |
| Serve | Serve at 14-16°C |
