Nose
Rkatsiteli’s first aroma to jump out of the glass is honey, This is followed by dried fruit and citrus.
Palate
Honey and dried fruit flavours are balanced with smooth, soft tannins. It has a long lasting and fresh finish.
Harvest
Rkatsiteli grape variety is cultivated in the strictly controlled micro-zone village of Alaverdi, Kakheti region. The vineyard is regarded as one of the best Rkatsiteli vineyards in Georgia. Grapes are crushed into Qvevri just two hours after being harvested.
Bottling
Wines are filtered through paper filters before bottling to maintain maximum natural flavours and aromas. Once sealed with natural cork, the wine is stored in the underground cellar under optimum temperature conditions.
Winemaking
The highest quality Rkatsiteli grapes are hand selected before being crushed and pressed in Qvevri (clay vessels buried in the ground where the grapes including skins, juice, seeds, stalks and pips are all combined together). Natural wine fermentation proceeds when the relevant temperature is reached and the mixture is stirred 7-8 times a day. After fermentation, the Qvevri is sealed. The wine production process uses traditional Georgian approaches and modern technological advances. The wine is stored and aged in Qvevri over 10 months. Natural conditions are provided for grape juice to become the perfect natural wine.
Aging
Wine was aged in Qvevri for 10 months.
Appearance
Rkatsiteli is an amber colour with a golden rim. As it is a natural wine, it throws off a little sediment.
Food Pairing
Rkatsiteli goes well with fried meat dishes. In order to release the maximum aromas and taste , it is recommended the wine be decanted 20 minutes before drinking. Recommended temperature for serving is 16-18°C. We recommend to open and decant the wine 20 minutes before tasting it. Our wine had a long maceration time, therefore it has perspective to develop further under temperature 12-16°C
