Vinification
We pick the selected grapes at 20-22% of sugariness and 6-8 titratable acidity. After removing the stem and de-pressing, fermentation proceeds at a 23-28°C in stainless steel reservoirs. We add the pure culture yeast. Following the 12-15 day maceration, we move the wine into 300 L French oak barrels, for 9-12 month ageing.
Organoleptics
| Category | Appellation of Controlled Origin |
|---|---|
| Region | Kakheti, Mukuzani micro – zone |
| Grape variety | Saperavi |
| Color | Dark sour cherry |
| Aroma | Variety-specific aromas, bringing together black fruit and berries, vanilla and black pepper notes |
| Palate | Ideally balanced strong tannins and high acidity accurately portrays our signature product |
| Serve | Serve at 16-18°C |
