Semi-Sweet

Name

Red Semi-Sweet Wine: Khvanchkara

Wine Cellar:  Koncho&Co

Vine sort

70% Aleqsandrouli, 30% Mujuretuli

Vine Age

25 years

Vineyard

Khvanchkara is grown in the micro-zone of traditional winemaking, which is one of the best and most interesting regions for making quality semi-sweet red wines. This particular micro-zone has extraordinary soil conditions due to its location on the south slope of the Rioni River’s right bank, in the Ambrolauri region. To achieve this high quality of wine, the regulation of the harvest in the vineyards starts when the grapes are first trimmed.

Vintage

Once the grapes are ripe, the healthy bunches are selectively picked by hand; this takes place at the end of October and beginning of November.

Harvest

5- 6-ton hectare

Technology

The grapes are skinned and the stems are pressed out; this is followed by controlled alcoholic boiling. The boiled matchari (new wine) is then chilled so the remaining saccharine stays in the wine.

Characterization

Khvanchkara is ruby-colored with a reddish shade and glow, which is typical for this particular micro-zone and varietal. It has a distinguishable violet bouquet, and a soft, enjoyable taste. The sweetness of the wine balances harmoniously with the acidity, which pleasantly lingers on the tongue for awhile and also demonstrates the wine’s high quality.

Recommendation

The optimal temperature for drinking is 16-18° C. Khvanchkara can be served as an aperitif, or with dessert.

Name

Red Semi-Sweet Wine: Kindzmarauli

Wine Cellar:  Koncho&Co

Vine sort

100% Saperavi

Vine age

20 years

Vineyard

Corporation Kindzmarauli owns 200 of the 300 vineyards, which are specific to the Kindzmarauli wine. Kindzmarauli, known from the ancient time as the royal vineyards, is made according to a traditional winemaking process, which is one of the best in Georgia, according to the wine qualitative indices. The micro-zone of Kindzmarauli contains high levels of black shale, which distinguishes the soils and lends itself to producing a high quality wine.

In order for the wine to achieve this high quality, the harvest regulation begins from the initial stage of cutting. During the cutting process, all damaged and injured grape bunches are removed. Finally, the unripe (green) grapes are picked so that only one bunch is left on each sprig. This green vintage decreases the harvest by 50%, however this process greatly increases the quality of the wine.

Vintage

Once the grapes are ripe, the healthy bunches are selectively picked by hand; this takes place at daybreak at the end of September and beginning of October.

Harvest

5-ton hectare

Technology

After the stems are removed, the grapes are skinned and pressed, followed by controlled alcohol fermentation. The fermenting matchari (new wine) is chilled to ensure the remaining sugars stay in the wine.

Characterization

Kindzmarauli has a rich pomegranate color with a reddish shade and beam, which is typical for this particular micro zone and type of wine. A pleasant, strong aroma of red berries and cherries distinguishes it, and leaves it with a delicate taste. The sweetness balances the acidity harmoniously, and provides a pleasant aftertaste, which is indicative of a high quality wine.

Recommendation

The optimal temperature for drinking is 16-18° C. The wine can be served as an aperitif, with dessert, or with roasted meats and heavily salted cheese.