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. After 12-15 days of maceration, wine was racked clean and transferred for malolactic fermentation and 9-12 months of aging in 225 l oak barriques. Maturation continues in stainless steel tanks before bottling process, complemented by bottle aging at the optimum temperature prior to the release.
Wine-growing region:
KAKHETI viticulture region
Appellation:
Mukuzani Specific Viticulture Area
Climate type:
Moderate continental
Wine classification:
Appellation wine
Varietal composition:
Saperavi 100%
Grape source:
100% Mukuzani Specific Viticulture area, north facing bank of Alazani River.
-100x100w.jpg "Juoda duona (Rye Bread)")
