Color: Light orange color wine with golden highlights.
Aromas: Nose is intense, with aromas of dried apricots, yellow peach and melon.
Palate: Mouth is soft and rich, finishing is elegant with citrus custard notes and long silky tannins.
Mtsvane grapes are hand-picked at the optimal level of their maturity (in the second half of September). After soft destemming without crushing, the grapes are transferred to kvevri jugs for fermentation. The process lasts for about 3 weeks, followed by malolactic fermentation. Later, the kvevris are filled again, sealed, and the grapes are left there for about 3 months of maceration on skins. In late December/early January, the clarified wine is placed in stainless-steel tanks for a few months. Then it is bottled.
As an aperitif, salads or creamy pasta dishes. t: 8-10°C.