Kindzmarauli
Winegrowing area: winegrowing area of Kakheti
Place of origin: Kindzmarauli special vineyard zone
Wine category: Wine of origin
Grape variety: Saperavi 100%
Wine type: red semi-sweet
Analysis: alcohol 11% -11.5%; residual sugar 30-45 g/l; titrable acidity 5.5-6.5 g/l.
The grapes are picked by hand at the peak of ripeness. After the grapes have been strained and extracted, the must is fermented at a controlled temperature (23-28°C) in a stainless steel tank. Fermentation is carried out with cultivated yeast. After 5-7 days of fermentation, the desired residual sugar level is reached. Fermentation is stopped by cooling thus preserving the natural sweetness.
The deep red color wine is characterized by sweet aromas of blackberry, wild raspberry and berry bouquet. The aftertaste is long-lasting with acidity and sweet fruit flavors.
15 gel
Mtsvane-Kisi
Winegrowing area: winegrowing area of Kakheti
Category: Regional wine
Grape variety: Mtsvane 50% Kisi 50%
Wine type: White dry
Ageing: in Kvevri
Analysis: Alcohol 13%; residual sugar < 3 g/l; titrable acidity 6 g/l.
The rare Georgian vine varieties Mtsvane and Kisi are harvested in late September. They are fermented according to the old Georgian tradition. The grapes are harvested by hand and fermented in a kvevri where the grapes are kept at a strictly controlled temperature of 13-14°C with the help of native yeast existing on the grape skins at 13-14°C. The wine is aged in the kvevri for 5 months and then transferred to a stainless steel tank.
The sunny, light yellow wine is characterized by tones of peach and ripe tropical fruits. The aroma and taste blend harmoniously.
25 gel
Mukuzani
Winegrowing area: winegrowing area of Kakheti
Place of origin: Mukuzani special vineyard zone
Wine category: Wine of origin
Grape variety: Saperavi 100%
Wine type: Red dry
Analysis: Alcohol 13% -13.5%; residual sugar < 3 g/l; titrable acidity 5-6 g/l.
100% ripe grapes are picked by hand. After the stems have been removed and the grapes have been squeezed the must is fermented at a controlled temperature (23-28°C) in a stainless steel tank. Fermentation is carried out with pure cultivated yeast. After fermentation, the wine is transferred to French oak casks where it is aged for 6-8 months.
The dark red wine is characterized by aromas of black cherry and dark chocolate. It has a full-bodied rich fruity taste, with a strong tannin finish.
15 gel
Previous Century
Type of beverage: Brandy
Composition: 40% alcohol
Package: 700 ml.
Our brandy is a blend of old and quality wine brandies with distinctive aromatic properties aged in French casks.
It is characterized by a chocolate aroma, oak and vanilla tones are also felt in the viscous structure.
200 gel
Tsinandali
Winegrowing area: winegrowing area of Kakheti
Place of origin: Tsinandali special vineyard zone
Wine category: Wine of origin
Grape variety: Rkatsiteli 75%, Mtsvane 25%
Wine type: White dry
Analysis: alcohol 12.5% -13%; residual sugar < 3 g/l; titrable acidity 5-6 g/l.
The grapes are picked by hand at the peak of ripeness. After the stems have been removed, the grapes are gently squeezed in a pneumatic press. The purified self-extracted juice is fermented in a stainless steel tank at a specified temperature (15-18°C). After fermentation, the wine is transferred to another tank for further aging.
This elegant, straw-colored wine has an intense bouquet and a pleasant aroma, rich in wildflower flavor. The aftertaste is evenly balanced with tones of fresh peach and pear.
12 gel
Kisi-Khikhvi
Winegrowing area: winegrowing area of Kakheti
Category: Regional wine
Grape variety: Kisi 50% Khikhvi 50%
Wine type: White dry
Aging: in Kvevri
Analysis: Alcohol 13%; residual sugar < 3 g/l; titrable acidity 6 g/l.
Kisi and Khikhvi are the oldest Georgian grape varieties. They are harvested in the second decade of September. After removing the stems, the grapes are squeezed in a traditional Georgian method in a kvevri. Once the wine has finished fermenting, the kvevri is sealed and the wine is aged for 5 months and then transferred to a stainless steel tank.
The dark straw color gives the wine a special elegance. It is characterized by a pleasant aroma of ripe pear and yellow dried fruit. The aftertaste is long-lasting with tannin tone.
25 gel
Saperavi
Winegrowing area: winegrowing area of Kakheti
Category: Regional wine
Grape variety: Saperavi 100%
Wine type: Red dry
Analysis: alcohol 12.5% -13.5%; residual sugar < 3 g/l; titrable acidity 5-6 g/l.
The ripe grapes are picked by hand. After removing the stems and squeezing, the grapes are fermented at a controlled temperature (23-28°C) using pure cultivated yeast. After the must is fermented and the lees removed, the wine is poured into a new container where it is aged.
The dark red Saperavi is characterized by a strong varietal flavor with aromas of black cherry and vanilla. It has a long-lasting aftertaste.
12 gel