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Three different grape varieties - Rkatsiteli, Mtsvane, and Tsolikauri, are hand-picked at the optimum of their maturity. Softly de-stemmed grapes are cooled down to 4-6 °C and then gently pressed in the pneumatic press. Later, the settled and clear juice starts fermenting slowly at precisely controlled temperature (15-18°C) in stainless steel tanks. When the fermenting juice reaches optimum sugar/acidity balance, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine. Wine is usually bottled within few months after the vintage.
GRAPE VARIETIES: 50% Kondoli Vineyards, 50% from North-East Kakheti
Medium dry white (Semi - Sweet)
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