Georgian Wine

White

Rkatsiteli

Wine-growing region(Appellation): KAKHETI viticulture region.
Climate type: Moderate continental
Wine classification: Regional wine
Varietal composition: Rkatsiteli 100%
Grape source: 30 % Kondoli Vineyards 70%.from North-West of Kakheti
Grape yeald: 9-12 ton/hectar.
Wine type: Dry white.
Wine analysis(indicative): Alc.13,5 % vol; Res. Suger:< 3 g/l; T/A: 5,5 g/l.
Vinification: Grapes are hand-picked at the optimum of their maturity. Softly de-stemmed grapes are cooled down to t 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. After the fermentation completes the wine is racked to another tank for farther refinement. Wine is usually bottled in few month after the vintage.
Color: Light straw color
Aromas: Peach and apricot with some floral notes.
Palate: Light and crisp, it almost repeats the promise of the nose, delivering yellow fruit aromas backed by lively acidity and fresh finish.

Price 9,00 lv.

 


 

Tsinandali

Wine-growing region: KAKHETI viticulture region.
Appellation: TSINANDALI Specific Viticulture area (SVA)
Climate type: Moderate continental
Wine classification: Appellation wine
Varietal composition: Rkatsiteli 80%, Mtsvane 20%
Grape source: 100% company own vineyards.
Grape yeald: 8 ton/hectare.
Wine type: Dry vintage white.
Wine analysis(indicative): Alc.13,0% vol; Res. Sugar:<3g/l; T/A: 5-6g/l.
Vinification: Grapes are hand-picked at the optimum of their maturity end of September and beginning of October. Softly de-stemmed grapes are cooled down to t 4-6°C , macerated on skins for 8 hours and then gently pressed in the pneumatic press. Later, the settled and free run clear juice starts fermenting slowly at precisely controlled temperature (15-18°C) in stainless steel tanks. After the fermentation completes the wine is racked clean to another tank for further refinement. 30% of the wine is aged in oak barrels for 4 month. Wine is released not earlier than September following to the vintage year.
Color: Bright deep yellow color.
Aromas: Lemon and grapefruit are perfectly combined with vanilla and fried bread notes.
Palate: Full bodied, elegant, complex and round, with banana and tropical fruit at the initial palate is perfectly balanced by fresh citric finish with some oaky notes.

Price 12,00 lv.

 


 

Kondoli Vineyards Mtsvane-Kisi

Wine-growing region: Kakheti viticulture region.
Climate type: Moderate continental
Wine classification: Estate owned single vineyard wine.
Varietal composition: Mtsvane 50%; Kisi 50%.
Grape source: 100% Kondoli vineyards, north facing bank of Alazani River.
Grape yeald: 6-7 ton/hectare.
Wine type: Dry vintage white.
Cellaring: Now, but will grow with honey and dry fruit notes for next couple of years of aging.
Wine analysis: Alc.13,5% vol; Res. Sugar: <3 g/l; T/A: 6 g/l.
Vinification: Selected blocks of Mtsvane K.05 and Kisi K.05, of Kondoli vineyards have been green harvested during the first days of veraison (in August) in order to artificially reduce the grape yield down to 7 tons per hectare and thus, increase the overall quality and concentration of remaining fruit. At the end of September the grapes were hand-harvested in small boxes, hand-sorted in our winery and chilled down before pressing in pneumatic press. All the necessary measures have been taken to protect the juice from oxidation. After settling the juice, fermentation have been carried out by indigenous yeasts, presented on the grape skins at 13-14°C in order to preserve natural aromas. On completion of fermentation tanks were topped and hand stirring applied for 5 month of aging for flavor and aroma integration. Minimum filtering and bottling completed the process.
Color: A light gold with greenish hue.
Aromas: Two native varieties compose a natural marriage of fresh, leafy and flower blossom from Mtsvane and rich tropical fruits, pineapple and ripe plums aromas from Kisi.
Palate: A nice clean attack, with floral and white peach flavors. Mid-palate is rich with creamy layers of mango, peach and pineapple lingers in an elegant and racy finish.

Price 18,00 lv.

 


 

Red

Saperavi Lukasi

Dry red wine. Coupled with the aroma acquired after aging in oak barrels, it also brings the flavors of ripe blueberry, caramel and blackcurrant. This wine, which is intended for a long-term aging, offers a velvet finish and touchy feeling of tannin at the same time. The balance of aroma, structure and texture places Lukasi’s Saperavi among the best wines. It is recommended to pair it with meat dishes, game, salads, and the best hard cheese. Best to drink at  +18 C° –  +20 C°. Alcohol – 11.5% – 13% It is complementary to robust meat flavours, hunted meat, salads, and aged cheese.

Price 40,00 lv.


Saperavi

Wine-growing region (Appellation): KAKHETI viticulture region.
Climate type: Moderate continental
Wine classification: Regional wine
Varietal composition: Saperavi 100%
Grape source: 100% Kondoli Vineyards.
Grape yeald: 8-10 ton/hectare.
Wine type: Dry red.
Wine analysis (indicative): Alc.13,5% vol; Res. Sugar: <3 g/l; T/A: 5-6g/l.
Vinification: Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28 °C) in stainless steel tanks using selected yeast strains. Color and body extraction is managed by delestage and remontage. After 8-10 days of maceration, the wine is racked clean, transferred for malolactic fermentation and aged in stainless steel tanks. Small part of the wine is aged in French oak barrels for 3-4 month, to add wine extra dimensions and complexity derived from fine oak.
Color: Deep, dark red color
Aromas: Ripe black cherry and blackcurrant aromas are dominant
Palate: Shows flavors of fleshy, juicy blackberry and overripe carnelian cherry with some notes of dried prune. The aftertaste is juicy and round, with firm and ripe tannin at the end.

Price 12,00 lv.

 


 

Khvanchkara

Wine-growing region: RACHA-LECHKHUMI viticulture region.
Appellation: Khvanchkara Specific Viticulture area (SVA)
Climate type: Moderate continental
Wine classification: Appellation wine
Varietal composition: Aleksandreuli 50%, Mujuretuli 50%.
Grape source: 100% Kvanchkara Specific Viticulture area, right bank (south facing) of Rioni River.
Grape yield: 8 ton/hectare.
Wine type: Medium sweet vintage red.
Wine analysis (indicative): Alc.11% vol; Res. Sugar: 30-45 g/l; T/A: 5,5-6,5g/l.
Vinification: Grapes are hand-picked at the optimum of their maturity end of October, beginning of November. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is performed by delestage and remontage. 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. Afterwards wine is kept cold around 0°C, before the bottling.
Color: Light ruby color
Aromas: The complex aromas of red fruit, dominated by Raspberry, Strawberry with some notes of roasted almonds
Palate: Wild strawberry is followed by a mellow blend of dried fruit, pomegranate and a touch of caramel, though there’s plenty of lively acidity to keep it fresh and balanced.

Price 22,00 lv.

 


 


Kindzmarauli

Wine-growing region: KAKHETI viticulture region
Appellation: Kindzmarauli Specific Viticulture area (SVA)
Climate type: Moderate continental
Wine classification: Appellation wine
Varietal composition: Saperavi 100%
Grape source: 100% Kindzmarauli Specific Viticulture area, Company own vineyards, south facing bank of Alazani River
Grape yield: 8 ton/hectare
Wine type: Medium sweet vintage red
Wine analysis (indicative): Alc.11% vol; Res. Sugar: 35-45 g/l; T/A: 5,5-6,5g/l.
Vinification: Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is performed by delestage and remontage. 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 Afterwards wine is kept cold around, 0°C, before the bottling.
Color: Purple red with inky hue along the rim
Aromas: Myriad of black fruits with spices
Palate: Sweet blackberry and black cherry confiture are prevailing the initial palate. Mid palate is full and chewy, with slightly rough tannins. Finish is lingering with lively acidity and sweet and fruity aftertaste.

Price 18,00 lv.

 

 


 

Rose

Saperavi Rose

Winegrowing region: KAKHETI viticulture region.
Climate type: Moderate continental
Soil: Loamy soil on a limestone bedrock
Grape source: 100% Kondoli Vineyards.
Varietal composition: Saperavi 100%
Grape yeald: 8-10 ton/hectar.
Wine classification: Regional wine
Wine type: Dry Rose.
Wine analysis(indicative): Alc.13% vol; Res. Suger: <4 g/l; T/A: 5,5 g/l.
Vinification: Saperavi grapes are hand-picked at the optimum of their maturity in the middle of September. Softly de-stemmed and crushed they are cooled down to 4°C and macerated on skins for 8-10 hours. Then the juice is drained and settled. The fermentation proceeded at controlled temperature (15-18°C) in stainless steel tanks, using selected yeast strains. After the fermentation completes, the wine is racked clean to another tank for farther refinement and aging. First lots are bottled between February and April.
Color: Light pink color.
Aromas: Aromas of pomegranate and barberry are combined with peach and raspberry.
Palate: The taste is crisp and elegant, with the bunch of flavors repeating the nose. The mid palate is silky and round ending with lively rose petal and well balanced aftertaste.

Price 12,00 lv.

 


Price incl. VAT