Vinification
We pick the selected grapes at 22-24% of sugariness and 7,5-8 titratable acidity, squeeze the grapes and move them into the qvevri with stems. We add the pure culture yeast and knead 3 times every 24 hours as it is fermented. After the fermentation is complete, wine is left on skin before February-March.
Organoleptics
| Category | Appellation of Controlled Origin |
|---|---|
| Region | Kakheti, Tibaani micro – zone |
| Grape variety | Rkatsiteli |
| Color | Golden |
| Aroma | Sugared hazelnut, dried apple, herbal notes |
| Palate | Best blend of strength and elegance, a classic specimen of tannin-rich Kakhetian wine |
| Serve | Serve at 12-14°C |
