Colour: light amber wine with orange hints.
Nose: the nose is intense, with white fruit aromas and a delicate herbal taste.
Mouth: the palate is complex and mineral, finishing with herbal aromas and fresh tannins.
The rkatsiteli grapes are hand-picked at the optimum ripening time in the second decade of September. After soft de-stemming without crushing, the grapes are transferred to Kvevri for fermentation.
The process takes approximately 3 weeks, followed by malolactic fermentation. Later, the Qvevris are refilled, sealed and left for 6 months of skin maceration. In spring, the clarified wine is transferred to stainless steel tanks for several months and then bottled.
Georgian rkatsiteli qvevri is suitable as an aperitif or with salads and creamy pasta dishes.
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