Grape: Aleksandrouli 50%, Mujuretuli 50%
Appelation: Khvanchkara Specific Viticulture area (SVA).
Viticulture: 100% Kvanchkara Specific Viticulture area, right bank of Rioni River
Winemaking: Grapes are hand-picked at the optimum of their maturity end of October, beginning of November. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is performed by délestage and remontage. After 5-7 days of maceration, when usually the desired level of residual sugar is reached, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine. Afterwards wine is kept cold at around 0°C before bottling.
Tasting Notes: Light ruby color. The complex aromas of red fruit, dominated by raspberry, strawberry with some notes of roasted almonds. Mouth is lively with sweet strawberry and is followed by a mellow blend of dried red berries mix, though there’s plenty of lively acidity to keep it fresh and balanced.
Food Pairing: Desserts, walnut cake, full flavoured soft cheeses.