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Georgia Wine Region

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Janaani Wine Cellar

5 Wines from 3 Grape Varieties

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Janaani Wine Cellar Kisi-Rkatsiteli - Amber Qvevri wine Bottle Preview
Janaani Wine CellarKisi-Rkatsiteli - Amber Qvevri wine

Denomination: Kakheti,Ruispiri – micro terroir Janaani Soil structure: Clay, Limestone and Gravel Altitude: 450 m Plant density: 5,500 plants per hectare Type: Amber Grape Varietal: Kisi 60% and Rkatsiteli 40% Alcoholic content: 13.5% by volume Serving temperature: 12 ° C Ageing: 100% Qvevri Vinification and Elevage Double sorting in vineyard and cellar Alcoholic and Malolactic fermentation in Qvevri. Native yeast and LAB; Manual Punch-Downs; No Temperature control; Pos-fermentation macerations lasted about 5-6 month; Only Free run is used. No Pressing; No Filtering and Fining;

Janaani Wine Cellar Mtsvane Kakhuri- Amber Qvevri wine Bottle Preview
Janaani Wine CellarMtsvane Kakhuri- Amber Qvevri wine

Denomination: Kakheti,Ruispiri – micro terroir Janaani Soil structure: Clay, Limestone and Gravel Altitude: 450 m Plant density: 5,500 plants per hectare Type: Amber Grape Varietal: Mtsvane Kakhuri 100% Alcoholic content: 13.5% by volume Serving temperature: 12 ° C Ageing: 100% Qvevri Vinification and Elevage Double sorting in vineyard and cellar Alcoholic and Malolactic fermentation in Qvevri. Native yeast and LAB; Manual Punch-Downs; No Temperature control; Pos-fermentation macerations lasted about 5-6 month; Only Free run is used. No Pressing; No Filtering and Fining;

Janaani Wine Cellar Rkatsiteli Mtsvane kakhuri - Amber Qvevri wine Bottle Preview
Janaani Wine CellarRkatsiteli Mtsvane kakhuri - Amber Qvevri wine

Denomination: Kakheti,Ruispiri – micro terroir Janaani Soil structure: Clay, Limestone and Gravel Altitude: 450 m Plant density: 5,500 plants per hectare Type: Amber Grape Varietal: Rkatsiteli 60% and Mtsvane Kakhuri 40% Alcoholic content: 13.5% by volume Serving temperature: 12 ° C Ageing: 100% Qvevri Vinification and Elevage Double sorting in vineyard and cellar Alcoholic and Malolactic fermentation in Qvevri. Native yeast and LAB; Manual Punch-Downs; No Temperature control; Pos-fermentation macerations lasted about 5-6 month; Only Free run is used. No Pressing; No Filtering and Fining;

Janaani Wine Cellar Saperavi- Red Dry Qvevri wine Bottle Preview
Janaani Wine CellarSaperavi- Red Dry Qvevri wine

Denomination: Kakheti,Ruispiri – micro terroir Janaani Soil structure: Clay, Limestone and Gravel Altitude: 450 m Plant density: 5,500 plants per hectare Type: Red Dry Grape Varietal: Saperavi 100% Alcoholic content: 13.5% by volume Serving temperature: 17-18 ° C Ageing: 100% Qvevri Vinification and Elevage Double sorting in vineyard and cellar Alcoholic and Malolactic fermentation in Qvevri. Native yeast and LAB; Manual Punch-Downs; No Temperature control; Pos-fermentation macerations lasted about 2 month; Only Free run is used. No Pressing; No Filtering and Fining;

Janaani Wine Cellar Rkatsiteli - Amber Qvevri wine Bottle Preview
Janaani Wine CellarRkatsiteli - Amber Qvevri wine

Denomination: Kakheti,Ruispiri – micro terroir Janaani Soil structure: Clay, Limestone and Gravel Altitude: 450 m Plant density: 5,500 plants per hectare Type: Amber Grape Varietal: Rkatsiteli 100% Alcoholic content: 13.5% by volume Serving temperature: 12 ° C Ageing: 100% Qvevri Vinification and Elevage Double sorting in vineyard and cellar Alcoholic and Malolactic fermentation in Qvevri. Native yeast and LAB; Manual Punch-Downs; No Temperature control; Pos-fermentation macerations lasted about 5-6 month; Only Free run is used. No Pressing; No Filtering and Fining;