Colour: bright, deep yellow.
Aroma: an intense and elegant taste dominated by herbal notes combined with hints of tropical fruit.
Mouth: full-bodied, complex and round, with banana and tropical fruit on the first palate. Its slightly creamy and nutty flavour comes from partial maturation in French oak barrels.
The grapes are harvested by hand when they have reached the optimum degree of ripeness. After de-coking, they are cooled to a temperature of 4-6 °C and carefully pressed with a pneumatic press. The settled clear juice then begins to ferment slowly in stainless steel tanks under strict temperature control (15-18 °C). After fermentation, the wine is pumped into another tank and further trained. It is usually bottled several months after the vintage.
Wine Tsinandali goes well as an appetizeror with grilled fish and salads.
Temperature: 10-12° C.