We produce wines in the old Kakhetian way in clay jugs "Kvevri", which are in the ground. In terms of technology, these wines can be characterized as long-macerated wines. This means that after the end of fermentation, the wine is in long-term contact with the pulp, which leads to an exceptionally high wine extract, with a high tonin content. This technology is well known in the production of red wines. But white wines, with prolonged moceration, are an exclusively Georgian phenomenon. The positive properties of these wines include high stability, due to the high content of tonins, high extractability, and, accordingly, a very rich taste. Usually, if white wines are recommended paired with vegetable dishes, fish, chicken, then Kakhetian white wines, like red wines, go well with meat dishes. To barbecue, etc. Rtveli is usually harvested in September, after about a month's fermentation in qvevri, the vessels are filled to the end and sealed until spring next year. Thus, moceration lasts half a year. In the spring, in March, the qvevri are unsealed, and the wine is pumped into another vessel, and from the remaining mizgi, the Kakhetian chacha is distilled. After that, the wine goes through about six months of aging, and becomes ready for sale. More often, in order to achieve a better condition, we age the wine for one more year, and after that we bottle it. Our wine, in its style, is typical Kakhetian, with a high tonin content, and rich in aromas like earth, mushrooms, vanilla, conifers, and a relatively low content of fruity aromas.
