Name : Amber dry wine “ Mtsvivani Kakhuri “ Qvevri
Vine Variety : 100% Mtsvivani Kakhuri.
Vine Age : 20 years
Vineyeard : The wine “Mtsvivani -Kakhuri Qvevri, is produced from own vineyards, located in the specific areas, where traditionally the high quality of wine is caused by a black slate and alluvial carbonate souls, as well as the positive effect of the Caucasus Ridge and where are all the conditions meet in order to reach the highest degree of grape maturity, which is so important for the preparation of high quality Kakhetian traditional wines.
Vintage : Manually selective picking, (only healthy bunches) at the end of September, at the time of the ripening of grapes.
Harvest : 8 ton on hectare
Technology : The grapes are crushed and then transferred together must and steam to a traditional clay vessel in Qvevri, where the wine is fermented and left on the chacha until the first heat of spring, probably until April of the following year. After which the wine is removed from the chacha and served in 400 liter oak barrels.
Characteristics : Wine is golden, pleasantly balanced with well-developed aroma with pear, dais, nuts and tea tones, which balance vanilla tones. The taste of wine is full body and harmonious, high content of ripe phenols indicates the longevity of life and complexity. The wine is rich with antioxidants and a regular number of withdrawals reduces aging process and it is a good prophylaxis against cardiovascular disease.
Recommendation : optimal temperature to drink is 18° C.
This variety of white grape from Kakheti is best suited to Georgian traditional dishes and also is best suited to red meat dishes, especially fatty cheese.
Name : Dry Red Wine , Kvareli Special Reserve
Vine sort : 100% Saperavi
Vine age : 65 years
Vineyard : The wine “Kvareli special reserve” is made by the grapes from the best and old vineyards of specific viniculture micro zone of Kvareli. The vineyards are especially rich with black slates, which determines the uniqueness of the wine. The wooded mountains and the hot cliffs of Kvareli, which surround the mentioned vineyards, create a special and unique microclimate, and all this is a pre-condition for obtaining the highest quality of wine.
To achieve the highest quality of wine, it is held “green harvest” in the vineyards, when grape starts first ripening. That improves the quality of whole harvest due to sharp elimination of its quantity. So from each bushes of vine is made only one bottle of outmost quality wine
Vintage : Once the grapes are ripe, the healthy bunches are selectively picked by hand; this takes place in October.
Harvest : 4,5ton on hectare
Technology : Classical fermentation of must, with halting on must after 6 weeks of fermentation; followed by malolactic fermentation and aged in 225liter barrels minimum 24 month. Wine is bottled without any filtration.
Characterization : Wine distinguished by high content of phenols. However it is harmonious, because of polymerization process of phenols is completed. Wine has a complex aroma of berries, French plums and black currants, which are supplemented with delicate vanilla and carnation tones. It has a pleasant and full taste that lingers on the tongue for several hours. This wine keeps well for several years, and will exhibit the best qualities of the Saperavi grape.
Recommendation : The optimal temperature for drinking is 17-19° C.
Wine is strong and complex, goes well with heartier foods such as roasted red meats, mutton and refines cheese.
Name : Dry Red Wine: Mukuzani Vine sort : 100% Saperavi Vine age : 25 years Vineyard : Mukuzani is grown in a traditional high-quality winemaking region and is one of the best-known names in Georgian dry red wines. The high quality of wine in the Mukuzani micro-zone is conditioned by the […]
Red dry wine Aleksandrouli
Wine Cellar: Koncho&Co
85% Aleksandrouli, 15% Mudjuretuli
Aleksandrouli is spread on the valley of the river Duruji, where the soil, rich with black shale, the complex of Kavkasioni ranges and the river create the unique conditions which are so important as for the vine resuscitation as well as for the high quality of the final product -wine.
At the time of grapes technical ripeness, selective picking by hands (only the healthy bunches) takes place at the end of September.
6-7 tones on hectare
Classical fermentation with must until the complete fermentation, then malo-lactic fermentation and refinement in 400 dal Caucasian oak barrels during 1-2 years.
Aleksandrouli shows well the best qualities of the vine sort. The wine is red- cherry coloured with well expressed sort aroma, in which the tones of red berries, match harmoniously with the pleasant tones of oak. The wine leaves the pleasant acerbity in the mouth cavity, herewith it doesn’t decrease the common harmoniousness of the wine.
An optional temperature for drinking 18-20 C. The wine goes well with all kinds of meat dishes and cheese.
Name: Red dry wine Kvareli
Vine variety: 100% Saperavi
Vine age: 35 years
Vineyard : The specific zone soil and microclimate of Kvareli provide the receipt of the highest quality wine. Micro zone of Kvareli is bounded with the wooded ridge of Caucasus mountain from the North and on the other side, distances from the Alazani valley in the South.
Kvareli micro zone is basically distinguished with the high content of the black shale in the soil, which enables reaching the best balance in wine, at the same time, law and medium productivity, which is characterized for the soil rich with black shale, directly proportionally increases the mineralization, aging potential and accordingly, the quality of the wine. The best vineyards are in the ownership of the company, which represent the best viticulture places for the ancient, high quality wine, approved for centuries.
To achieve the high-quality in vineyards the regulation of the harvest is started from the cutting process, after which moving off all damaged and diseased bunches is carried out.
Grape-harvest : Hand-picking (only the healthy bunches) is carried out in the end of September, during the physiological ripeness of the wine.
Harvest : 8 ton on hectare
Technology : Classic, fermentation on dregs for 3 weeks. Leaving on the dregs after fermentation, which is followed by apple-lactic acid boiling and aging in the barrels for 12 months.
Description : The wine is rich with ripe phenols, despite the high alcohol content, the wine is pleasant for drinking, has the high aging potential and in condition of bottle storage (aging) the wine becomes more sharp and reveals the best qualities of Saperavi variety. In the aroma of the wine the tones of a forest berry, dried black plum and well expressed black currant tones are dominating complexly, filled with the tones soft vanilla and clove. The resting taste of the wine is pleasant, complete and full as well, which may be left for couple of hours.
Recommendation : Optimal temperature for drinking 15-17° C
The wine is quite strong and complex, herewith, the domination of the wine is clear while having a less expressed meal, typical, strong food is nice with the mentioned wine; e.g. red meat roasted meals, best with mutton meals and aged cheese.