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Red Semi-Sweet Wine Alaznis Valley
Name
Red Semi-Sweet Wine: Alaznis Valley
Wine Cellar: Koncho&Co
Vine sort
100% Saperavi
Vine age
6-10 years
Vineyard
Alaznis Veli is grown in the vineyards spread along the Alazani River, which provides a unique condition, which creates a unique condition that is important for vine resuscitation, as well as producing high quality wines.
Vintage
Once the grapes are ripe, the healthy bunches are selectively picked by hand; this takes place in the middle of September.
Harvest
8-ton hectare
Technology
After the stems are removed and the grapes are pressed, one part of the must, which is concentrated by freezing the water in the must, is set aside. The controlled alcohol fermentation of the remaining must takes place for 2-4 days. After fermentation, the concentrated must that was previously set aside is then added to the wine.
Characterization
Alaznis Veli is delicate and velvety, and boasts a lovely ruby color. It has a sweet taste, which goes well with its pleasant and eloquent aroma.
Recommendation
The optimal temperature for drinking is 16-18° C. Alaznis Veli can be served as an aperitif or with dessert.
Red Semi-Sweet Wine: Kindzmarauli
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.
White semi-sweet wine: Kisi
Name
White semi-sweet wine: Kisi
Wine Cellar: Koncho&Co
Grape varieties
100% Kisi
Vine age
10 years
Vineyard
The rich soils located next to the Greater Caucasus mountain range produce traditionally high-quality grapes that make Kisi. Created in Corporation Kindzmarauli’s own vineyards, Kisi is produced in Kvareli.
Vintage
Selective handpicking and the harvest of fully mature grapes are done within the last weeks of October
Vintage
8-ton hectare
Technology
The stem is removed from the grapes and then pressed, after which the self-flown fraction of the must is selected., which is less than 55% of the total amount of the must. After treating and cleaning the must, the alcoholic fermentation takes place, at 17-19° C, under strict control.
Description
This bright green wine is expressive with a ripe tropical aroma. Its lively bouquet blends with harmonious flavors that offer a pleasant, light taste.
Recommendation
The optimal drinking temperature is 14-16° C (57-60° F). This wine is best served as a dessert wine at the end of a meal.
Red Semi-Sweet Wine: Khvanchkara
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.