Nose

Tropical fruits, white plum, peach and flower aromas.

Palate

The palate is dominated by juicy cranberry, strawberry and raspberry tones which marry beautifully with the nose. It is fresh, light and medium bodied with more than average acidity which adds to the delightful aftertaste.

Growing Conditions

Imereti is, after Kakheti, Georgia’s second-largest wine producing region. Its climate is very favourable for viticulture, primarily thanks to the warmth and humidity of the Black Sea to the west and the shelter afforded by the Greater and Lesser Caucasus mountains to the north and south. In addition, most of Imereti (70%) is mountainous, giving the region a rich and diverse group of unique terroirs. In Sviri Microzone, The weather from May to October is mostly sunny and dry. Sviri microzone is located in Imereti Region, Zestaphoni municipality, on the left bank of the river Kvirila. Middle humid subtropical climate with mild winter and hot summer. With types of Alvian , clay and sand-clay soils,mainly with southern exposition. With the ability of high accumulation of organic and mineral substances, determines the high quality of wines.

Harvest

2019 was more rainy resulting in the late ripening of the Krakhuna grapes. This however meant grapes had a higher acidity, creating an even fresher wine. Ojaleshi grapes were hand harvested on 3 November in good climatic conditions and gently placed into 10-12kg containers.

Bottling

The wine was filtered and bottled on 18 August 2020.

Winemaking

Western Georgia is home to around 100 indigenous varieties of grape from which high-quality red and white wines are produced. The traditional Imeretian (western) method of wine-making is slightly different from the more well-known Kakhetian (eastern) one. Although both rely upon underground clay amphorae, the Imeretian method also calls for the addition of small amounts of pomace to the grape juice during fermentation. For this blend, two differnet types of winemaking technology was used. Krakuna was made using the classic white wine technology whilst Ojaleshi used red wine technology including 7 days maceration in stainless steel tank which created a medium intensity wine. The Ojaleshi fermentation was carried out using only natural microflora.

Aging

The wines were fermented separately and blended on 23 March in a ratio of 85:15.

Appearance

The wine is deep pink in colour.

Food Pairing

Salmon, pink duck, vegetable skewers, or a feta, spinach, mint and quinoa tart.