Colour: light straw with green shades.
Aroma: Fresh and fragrant tropical fruits with notes of melon and white flowers.
Flavour: The rich peach and nectarine flavours are perfectly balanced by the wine’s natural sweetness and acidity. The result is a long and fruity finish.
The grapes are harvested by hand when they reach optimum 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). Fermentation is stopped by cooling after the optimum ratio of sweetness and acidity has been reached to preserve the wine’s natural sweetness and freshness. The wine is usually bottled several months after the vintage.
Wine Tbilisuri goes well as an aperitif, vegetable dishes.
Temperature: 10-12 °C.