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 fermenting juice reaches optimum sugar/acidity balance, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine. Wine is usually bottled in few months after the vintage.
Winegrowing region:
KAKHETI viticulture region
Climate type:
Moderate continental
Wine classification:
Regional wine
Varietal composition:
Rkatsiteli 90%. Mtsvane 10%
Grape source:
50% Kondoli Vineyards 50%. From North-East Kakheti
-100x100w.jpg "Juoda duona (Rye Bread)")
