Produced from the blend of selected brandies from Bordeaux and Cognac regions in France. The brandy spirit is made by double distillation of the grape wine produced from the following grape varieties: Ugni Blanc, Folle Blanche, Colombard.The taste is delicate and light, typical for French brandy. It..
Reserva comes only from the most experienced distillers with a stock of best quality brandies.Reserva - a brandy with a southern character, reserved for those, who know the taste of traditions. Please drink responsibly. ..
Reserva comes only from the most experienced distillers with a stock of best quality brandies.
Reserva - a brandy with a southern character, reserved for those, who know the taste of traditions. Please drink responsibly. ..
EN This brandy is enriched with a natural infusion of royal plums. We recommend serving it with dessert or mixed with apple juice.LT Šis brendis yra paskanintas karališkųjų slyvų antpilu. Rekomenduojama prie desertų arba maišyti su obuolių sultimis...
Grand Cavalier Brandy is produced from distilled wine from French grapes and is stored in the cellars of Bordeaux. Mixed with a five year old Azeri brandy, it has a refined and noble taste...
Coca cola
Weight 1.75L
Ingredients: carbonated water, sugar, colour (carael E150d), phosphoric acid, natural flavourings including caffeine.
Energy value for 100ml: 42kcal, protein 0g, carbohydrate 10,6g, fat 0g...
Cross Keys Gin Sea Buckthorn is a contemporary twist of the four key ingredients of Juniper, Rosemary, Chamomile, and Linden blossoms, now enriched with Sea Buckthorn flavours. This gin brings subtle harmony of sweetness, sourness and bitterness with a fresh sea buckthorn berry aroma layered on top...
TASTING NOTES:Colour: A clear, transparent silverAroma: Spicy aromas counterbalanced with a touch of sweetness, this scent gives off notes of floral, menthol, and a savory undertone of juniper.Taste: Crosskeys Gin has a deep bittersweet taste with richly herbal and floral notes. Sweet flavours of bi..
Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is performed by délestage and remontage. After ..
Selected block, Saperavi K.2001, of Kondoli vineyards have been green harvested during the first days of véraison (August) in order to artificially reduce the grape yield down to 7 tons per hectare and thus increase the overall quality and concentration of remaining fruit. At the end of September th..
Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is performed by délestage and remontage. After ..
Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (28°C) in stainless steel tanks. Wine was fermented using the cultural yeast strains. Skin and cap management was performed by délestage and remontage. When th..
Grapes are hand-picked at the optimum of their maturity. Softly de-stemmed grapes are cooled down to t 4-6°C and then gently pressed in the pneumatic press. Later, the settled and clear juice starts fermenting slowly at precisely controlled temperature (15-18°C) in stainless steel tanks. When the fe..
Grapes are hand-picked at the optimum of their maturity in September, beginning of November. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is performe..
Grapes are hand-picked at the optimum of their maturity end of October, beginning of November. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is perfor..
In the first decade of September, in our Kondoli vineyards, Mtsvane Grapes are hand-picked. After de-stemming grapes are cooled down to t 4-6°C and thus kept for 8 hours on skin maceration and then gently pressed in pneumatic press. The fermentation is held in stainless steel tanks at 14-15°C for ar..
Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks. Wine was fermented using the cultural yeast strains. Skin and cap management was performed by délestage and remontage. Afte..
Grapes are hand-picked at the optimum of their maturity. Softly de-stemmed grapes are cooled down to t 4-6°C and then gently pressed in the pneumatic press. Later, the settled and clear juice starts fermenting slowly at precisely controlled temperature (15-18°C) in stainless steel tanks. After the f..
Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28 °C) in stainless steel tanks using selected yeast strains. Color and body extraction is managed by délestage and remontage. After 8-10 days of maceratio..
Grapes are hand picked at the optimum of their maturity. After soft de-stemming, fermentation took place in stainless steel tanks at controlled temperature (25-28°C). When the fermenting juice reaches optimum sugar/acidity balance, fermentation is stopped by cooling, in order to retain the natural s..
Grapes are hand-picked at the optimum of their maturity at the end of October, beginning of November. Softly de-stemmed grapes are cooled down to 4-6°C and then gently pressed in the pneumatic press. Later, the settled and clear juice starts fermenting slowly at precisely controlled temperature (15°..