Vinification
We pick the selected grapes at 22-25% of sugariness and 6-6,5 titratable acidity. We squeeze the grapes and move them into the quevri, with stems. We add the pure culture yeast and knead 3 times every 24 hours as it is fermented. After the fermentation is complete, we leave the wine on skin before February-March.
Organoleptics
| Region | Kakheti |
|---|---|
| Category | Qvevri wine |
| Grape variety | Kisi |
| Color | Amber |
| Aroma | Very effective primary notes of ripe fruit and dried fruit (apple, peach, dried apricot) Palate: A soft wine with character |
| Palate | A soft wine with character |
| Serve | at 14-16°C |
