Colour: light orange with shades of gold.
Nose: intense with notes of dried apricots, yellow peaches and melon.
Mouth: smooth and rich, elegant finish with hints of lemon custard and long silky tannins.
The Mtsvane grapes are harvested by hand after reaching optimum ripeness (second half of September). After careful de-stemming, the grapes are placed without crushing into the vats for fermentation. This process takes about 3 weeks, followed by malolactic fermentation. Then the vats are filled with grapes again, sealed and the grapes remain in them for about 3 months of maceration on the skins. In late December or early January, the purified wine is placed in stainless steel tanks for several months. It is then bottled.
Suitable as an aperitif or with salads and creamy pasta dishes.