Colour: light gold with shades of green.
Nose: peach, apricot and banana with hints of mint in the background.
Mouth: initially full of banana, quince, nectarine and peach. The natural sweetness is perfectly balanced by the sharp acidity. Hints of grapefruit in the long aftertaste.
The grapes are harvested by hand after reaching optimum ripeness (late October – early November). 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 then kept at a temperature of approximately 0° C until bottling.
Tvishi is suitable for drinking even without food. Otherwise goes well with fish and chicken pates, flavourful cheeses.
Temperature: 8-10° C.
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