Nose
Distinct ripe peach, honey and ginger aromas with hints of walnut which give the wine complexity.
Palate
Well balanced and expressive. Deep, velvety tannins with a long, smooth finish.
Growing Conditions
Koncho and Company owns the best vineyards in the classic/ traditional microzones of Kindzmarauli and Kvareli viticulture. The vineyards are laid out in the valleys / on the land plots where the Duruji River used to run, so the soil is very rich in black shale, with a high concentration of carbonates below the depth of 8-10m from the earth’s surface, which completely distinguishes the wines of Koncho and Company from all others. Authentic Georgian cultivar ‘Kakhuri Mtsvivani’ were planted/cultivated at the riverbank of Duruji Valley in the early 2000s. The ancient schist gravely soil texture gives the wine distinct terroir character. Single vines are treated with great care, starting from pruning that yields into remarkable wines.
Harvest
During the harvest period, analysis and empiric testing enables the winemakers to determine the optimum harvest time. The grape bunches are hand-picked in the beginning of October, each grape is subject to a double selection process. The grapes are harvested when the dawn hardly reaches the vineyard parcel to keep the grapes fresh before vinification. The yield is as low as 7tons per hectare, transported carefully within small 20kg boxes.
Bottling
The wine is cold stabilised, filtered then bottled by gravitational bottling method. Closure is natural cork.
Winemaking
Young though highly experienced and talented winemaker, Vano Shiukashvili, leads the process of vinification. The wines are vinified at low temperature and undergo a 12 month oak barrel maturation on lees after the fermentation.
Aging
Matured in 225 litre oak barrels for 12 months followed by bottle ageing.
Appearance
Bright shiny gold in colour.
Food Pairing
Matches perfectly rabbit and poultry but also vegetarian dishes.