Vinification
We pick the selected grapes at 18-22% of sugariness and 7,5-8 titratable acidity. After removing the stem and de-pressing, juice is moved to the cleansing reservoir and kept there for 15-18 hours. Then, 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 12-15°C degrees.
Organoleptics
| Category | Appellation of Controlled Origin |
|---|---|
| Region | Kakheti, Tsinandali micro – zone |
| Grape variety | Rkatsiteli 85%, Kakhuri Mtsvane 15% |
| Color | Pale straw |
| Aroma | Herbal notes merged with floral and white fruit aromas |
| Palate | Full-bodied, elegant and complex; impressive primary notes of tropical fruits, well balanced with citrus finish. |
| Serve | Serve at 10-12°C |
