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Georgian Wine "Marani"

Georgian Wine "Marani"

A great wine is the most sincere expression of the land and people that give it life. For that reason, the birth of wine culture, and the birth of Georgian culture, will forever be bound together.  This statement is supported scientifically by the discovery of 8000-year-old seeds of cultivated grape variety, vitis vinifera sativa, along with the massive clay wine fermenting amphora, called “Qvevri” in the ancient settlements in Georgia. Many etymologists even consider the modern generic word “wine” to be derived from the ancient Georgian equivalent - “gvino”. 

 

A great wine is the most sincere expression of the land and people that give it life. For that reason the birth of wine culture, and the birth of Georgian culture, will forever be bound together. During archaeological digs, seeds of cultivated grape variety "vitis vinifera sativa" dating back 7 - 6 thousand years BC, and 3 - 4 thousand year old massive clay wine fermenting amphoras, “Kvevri” have been uncovered from ancient settlements in modern Georgia, proving these statements accurate. Many etymologists even consider the modern generic word “wine” to be derived from the ancient Georgian word “gvino”.

 

Georgian culture is filled with legends, ceremonies, and traditions that portray the deepest appreciation for winemaking. Many famous poets, writers, and travelers of centuries past, describe Georgia in their writings and annals, as a land of ancient winegrowing and winemaking traditions. Among the firsts is Apollonius of Rhodes, who lauds Georgia in his Argonautica written around 295 BC.

 

The excellence and uniqueness of Georgian wines are based on the extensive indigenous grape varieties and perfect combination of soil and climate conditions. Centuries of trials have resulted in distinct wine styles from every region, from light-bodied whites to full-bodied reds and sweet wines, even Ice-wine! That said, it is safe to conclude that Georgia produces wines that suit any palate. In fact, painstaking devotion to vine has kept over 500 authentic Georgian grape varieties alive - 38 of which are used for commercial wine production today.

 

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 ..
£14.99
Ex Tax:£12.50
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..
£15.99
Ex Tax:£13.33
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 ..
£16.99
Ex Tax:£14.16
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..
£12.99
Ex Tax:£10.83
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..
£12.99
Ex Tax:£10.83
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..
£15.99
Ex Tax:£13.33
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..
£22.99
Ex Tax:£19.16
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..
£12.99
Ex Tax:£10.83
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..
£14.99
Ex Tax:£12.49
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..
£12.99
Ex Tax:£10.83
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..
£12.99
Ex Tax:£10.83
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..
£10.99
Ex Tax:£9.16
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°..
£12.99
Ex Tax:£10.83
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