Products

    • Amber dry wine “Mtsvivani Kakhetian“ Qvevri

      Name

       

      Amber  dry wine “ Mtsvivani   Kakhetian “ Qvevri

       

      Wine Cellar:  Koncho&Co

       Vine sort:

       

      100% Mtsvivani Kakhuri

       

      Vine Age

       

      8 years

       

            Vineyeard

       

      The wine “Mtsvivani -Kakhuri  Qvevri, is produced from the corporation Kindzmarauli’s 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 tons per hectare

       

      Technology

       

      The grapes are sifted and then dried together with the drooped clerk in the traditional clay vessel (Qvevri) where the wine is fermented and parked on the grappa until the first heat of spring,  supposedly till   April of the next year. After that the wine is removed from the grappa and is used in 400 dal-oak barrels.

       

      Characteristics

      Wine is golden, pleasantly balanced with well-developed aroma with pear, dais, nuts and green tea tones, which oak tones.  The taste of wine is full 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

      Ideal 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 fermented and fatty cheese.

       

    • Dry Red Wine: Kvareli Special Reserve-2013

      Name

      Dry Red Wine: Kvareli  Special Reserve-2013

      Wine Cellar: Koncho &Co

      Vine sort

      100% Saperavi

       

      Vine age

      35 years

       

      Vineyard

      Kvareli is a high quality wine due to the soil and microclimate of its specific zone, which is surrounded by the forests of Kavkasioni in the north and the Alazani Valley in the south. The best vineyards within this micro-zone are owned by Corporation Kindzmarauli and represent the oldest wines with the highest quality, dating back several centuries.

       

      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 shoot. 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 the end of September and beginning of October.

       

      Harvest

      3-ton hectare

       

      Technology

      Classical fermentation of must, with halting on must after 3 weeks of fermentation; followed by malolactic fermentation and refinement in barrels for 2-3 years.

       

      Characterization

      The wine is rich with ripe, rounded phenols and is easy to drink despite its high alcohol content. Kvareli 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 optional temperature for drinking is 18-20° C. The bold and complex goes well with heartier foods such as roasted red meats, mutton and refines cheese.

       

       

       

    • Dry Red Wine: Mukuzani

      3.Name

      Dry Red Wine: Mukuzani

       

      Wine Cellar:  Koncho&Co

       

      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 carbonate soils and the microclimate that dominates in this zone. The grapes in this zone are quite ripe, which is an important quality for this particular wine, and allows a higher extraction level.

       

      Vintage

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

       

      Harvest

      7- 8-ton hectare

       

      Technology

      Classical fermentation with must until complete fermentation, followed by malolactic fermentation and refinement in Caucasian oak barrels of 400 dal for 1-2 years.

       

      Characterization

      Mukuzani, also called the prince of Georgian wines, is one of the best-known dry red wines in Georgia. The wine is a dark pomegranate color, with a vibrant bouquet of cherry and black currants that balances perfectly with hints of vanilla and oak. Mukuzani has a harmonious taste, which demonstrates its great potential and high levels of ripe phenols, and lingers pleasantly for quite some time.

       

      Recommendation

      The optimal temperature for drinking is 20° C. This bold and complex wine pairs well with roasted dishes including mutton and goat, as well as cheese.

       

    • Dry Red Wine: Saperavi

      Name

      Dry Red Wine: Saperavi

       

      Wine Cellar:  Koncho&Co

      Vine sort

      100% Saperavi

       

      Vine age

      10 years

       

      Vineyard

      Saperavi is grown in the private vineyards of Corporation Kindzmarauli, which are spread throughout the Duruji river valley. Surrounded by the Kavkasioni range and the river, this region contains soil that is rich with black shale, 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 at the end of September.

       

      Harvest

      6-7-ton hectare

       

      Technology

      Classic fermentation with must until complete fermentation, which is followed by malolactic fermentation and refinement in 400 dal Caucasian oak barrels for 1-2 years.

       

      Characterization

      Saperavi demonstrates the best qualities of this particular wine. The wine boasts a pomegranate color with a complex aroma of cherry and French plum, which balances perfectly with lovely oak tones. Saperavi lingers pleasantly on the tongue for awhile.

       

      Recommendation

      The optional temperature for drinking is 18-20° C. Saperavi goes well with all kinds of meat dishes and cheese.

       

    • Kvareli , Red Dry

       

      Name  

      Red dry wine Kvareli of appellation of origin

      LTD ”Koncho & Co”

       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 shales 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 shales, directly proportionally increases the content, aging potential and accordingly, the quality of the wine. The best vineyards are in the ownership of the company, which represent the best viticultural 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 tones on a hectare

      Technology

      Classic, boiling on dregs for 3 weeks. Leaving on the dregs after boiling, which is followed by apple – lactic acid boiling and aging in the barrels for 12 months.

      Description

      The wine is rich with ripe, rounded 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 of 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 16-18 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.

       

       

    • Kvareli , Red Dry old

       

      Name  

      Red dry wine Kvareli of appellation of origin

      LTD ”Koncho & Co”

       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 shales 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 shales, directly proportionally increases the content, aging potential and accordingly, the quality of the wine. The best vineyards are in the ownership of the company, which represent the best viticultural 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 tones on a hectare

      Technology

      Classic, boiling on dregs for 3 weeks. Leaving on the dregs after boiling, which is followed by apple – lactic acid boiling and aging in the barrels for 12 months.

      Description

      The wine is rich with ripe, rounded 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 of 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 16-18 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.

       

       

    • Red dry wine Aleksandrouli

      Name

      Red dry wine Aleksandrouli

       

      Wine Cellar:  Koncho&Co

      Vine sort:

      85% Aleksandrouli, 15% Mudjuretuli

      Vine age

      10 years

      Vineyard

      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.

      Vintage

      At the time of grapes technical  ripeness, selective picking by hands (only the healthy bunches) takes place at the end of September.

      Harvest

      6-7  tones on hectare

      Technology

      Classical  fermentation with must until the complete fermentation, then malo-lactic fermentation and refinement in 400 dal Caucasian oak barrels during 1-2 years.

      Characterization

      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.

      Recommendation

      An optional temperature for drinking 18-20 C. The wine goes well with all kinds of meat dishes and cheese.

       

    • 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: 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.

       

    • 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.

       

    • Rose Semi-Sweet: Rose

      Name

      Rose Semi-Sweet: Rose

       

      Wine Cellar:  Koncho&Co

       

       

      Vine sort

      100% Saperavi

       

      Vine age

      10 years

       

      Vineyard

      Saperavi is grown in the private vineyards of Corporation Kindzmarauli, which are spread throughout the Duruji river valley. Surrounded by the Kavkasioni range and the river, this region contains soil that is rich with black shale, 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 at the end of September.

       

      Harvest

      6-7-ton hectare

       

      Technology

      Quickly pressing of  mach. Must Fermentation at low temperature. To stoped fermentation with cold, naturally semi sweet  rose wine.

       

      Characterization

      The wine has light raspberries color with a complex aroma of berry and flowers,  with taste soft and velvety.

      Recommenda tion

      The optional temperature for drinking is 18-20° C. Saperavi goes well with desert.

       

    • 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.

       

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