Colour: dark red with shades of purple.
Nose: Blackcurrant, blackberry and cherry predominate.
Flavour: Fresh, fruity and full-bodied at the same time. The flavours of the variety transferred from the nose to the palate are perfectly balanced by the varied sweet aftertaste.
The grapes are harvested by hand when they reach optimum ripeness. This is followed by culling and crushing. Further, fermentation (fermentation) takes place in stainless steel tanks at a controlled temperature (28 °C). Selected yeast cultures are used for fermentation. The techniques of délestage (pouring) and remontage (pumping) are used to better extract the colouring and aromatic substances from the grape skins. The desired level of residual sugar is usually reached after about 5-7 days of maceration. Fermentation is then stopped by cooling to preserve the wine’s natural sweetness and freshness. The wine is then kept at a temperature of approximately 0° C until bottling.
Wine alazani valley red goes well with desserts, spicy Asian dishes.
Temperature: 12-16 °C.