Color: light amber wine with hints of orange.
Aroma: The nose is intense, with the aroma of white fruit and a delicate herbal taste.
Taste: the mouth is complex and mineral, finished with herbal aromas and fresh tannins.
Rkatsiteli grapes are harvested by hand at the optimal time of ripeness in the second decade of September. After soft desilting without crushing, the grapes are transferred to Kvevri for fermentation.
The process takes approximately 3 weeks, followed by malolactic fermentation. Later, Qvevris are refilled, sealed and left for 6 months of skin maceration. In the spring, the purified wine is transferred to stainless steel tanks for several months and then filled into bottles.
Suitable as an aperitif or for salads and creamy pasta dishes.