Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing are followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. After 5-7 days of maceration, when usually the desired level of residual sugar is reached, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine.
Appellation: Akhasheni Specific Viticulture Area (SVA)