Colour: light ruby.
Smell: Aromas of raspberries and strawberries predominate over other red berries.
Taste: slightly sweet with notes of cherry and raspberry, fine tannins and balanced acidity
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 (23-28 °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.
Khvanchkara goes well with desserts, nut cakes, flavourful soft cheeses.