Vinification
We pick the selected grapes at 18-21% of sugariness and 7,5-8 titratable acidity. After removing the stem and de-pressing, the 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 | Regional wine |
|---|---|
| Region | Imereti |
| Grape variety | Tsolikouri |
| Color | Pale straw |
| Aroma | Fruit flowers, citrus, melon |
| Palate | Formed wine with pleasant acidity,lively and vibrant finish |
| Serve |
Serve at 10-12°C
|
