Vinification
We pick the selected grapes at 22-24% 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. As soon as the sugar lavel goes down to 7-5% during the fermentation, we cool it down to 3 degrees to stop fermentation and store it at -2-3°C degrees after filtration.
Organoleptics
| Category | Appellation of Controlled Origin |
|---|---|
| Region | Lechkhumi, Tvishi micro- zone |
| Grape variety | Tsolikouri |
| Color | Straw |
| Aroma | Fruit aromas, complemented with sweetish floral notes |
| Palate | Sweet and highly acid, very impressive sharp-tasting notes |
| Serve | Serve at 12-14°C |
