Nose
The wine has aromas of apricot and pear.
Palate
This is has a well-balanced tannin structure with the apricot and pear aromas following through onto the palate. Due to the traditional way this wine is made, small amounts of sediment may be produced in the bottle.
Growing Conditions
Rkatsiteli means ‘red stem’. These particular Rkatsiteli grapes are grown in Kakheti, Telavi, Kurdgelauri (Tsinandali appellation), 450-500m above sea level. The vines were planted in the mid 1980s.
Harvest
Every year, harvest starts around the end of September when the grape’s sugar levels are between 23-24 Brix. Hand harvesting starts at 5am when it is still cool, picking into boxes with a capacity of no more than 15 kg.
Bottling
The wine does not undergo any fining but is filtered before bottling.
Winemaking
After harvest, the grapes go into 1.5 ton Qvevries where French yeasts and enzymes are added. Fermentation ends after 14-15 days and then starts the malolactic fermentation process. The wine remains on its skins until February the following year. The winemaker is Giorgi Babunidze.
Aging
After bottling, the wine is aged for 1 year at 12˚C before release.
Appearance
The wine has a deep amber colour.
Food Pairing
Steamed trout, chicken, turkey and vegetable salads.
