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Dugladze Mukuzani (Saperavi) AOC 2018

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TECHNICAL INFORMATION:

  • Country : Georgia
  • Category: Appellation of Controlled Origin
  • Aged: 9-12 months in French oak barrels
  •  Region: Kakheti, Mukuzani micro - zone
  •  Variety: Saperavi
  •  Type: Dry red wine

DETAILS: 

Mukuzani has been produced since 1893, and has developed and improved throughout the decades, although one thing remains unchanged - power and harmony. We make our dry red wine with strong character from the hand sorted grapes grown in the beautiful vineyards stretched on humus carbonate skeletal soils at the height of 350-750 m.

WINE MAKING PROCESS: 

We pick the selected grapes at 20-22% of sugariness and 6-8 titratable acidity. After removing the stem and de-pressing, fermentation proceeds at a 23-28°C in stainless steel reservoirs. We add the pure culture yeast. Following the 12-15day maceration, we move the wine into 300 l French oak barrels, for 9-12month ageing. The wine is further aged in stainless steel reservoirs. The subsequent ageing takes place in the bottles.

ORGANOLEPTICS: 

  • Color: Dark sour cherry
  • Aroma: Very distinct variety-specific aromas, bringing together black fruit and berries, vanilla and black pepper notes.
  • Flavor: Ideally balanced strong tannins and high acidity accurately portrays our signature product.
  • Taste Wine at 16-18°C

£14.95
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Napareuli (Saperavi) AOC 2017

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TECHNICAL INFORMATION:

  • Country : Georgia
  • Category: Appellation of Controlled Origin
  • Aged: 9-12 months in French oak barrels
  •  Region: Kakheti, Napareuli micro - zone
  •  Variety: Saperavi
  •  Type: Dry red wine

DETAILS: 

Napareuli is a historical wine village located in the upper part of Alazani river valley in Kakheti. The dry red wine named after this village, Napareuli is made from selected Saperavi grape variety cultivated in this micro zone, which is one of the most famous appellations of Saperavi.

WINE MAKING PROCESS: 

We pick the selected grapes at 20-22% of sugariness and 6-8 titratable acidity. After removing the stem and de-pressing, fermentation proceeds at a 23-28°C in stainless steel reservoirs. We add the pure culture yeast. Following the 12-15 day maceration, we move the wine into 300 L French oak barrels, for 9-12 month ageing. The wine is further aged in stainless steel reservoirs. The subsequent ageing takes place in the bottles.

ORGANOLEPTICS: 

  • Color: Dark Ruby
  • Aroma: Ripe berry with hint of vanilla and oak
  • Flavor: Smooth wine with fruit flavors, velvety texture and rich finish
  • Taste Wine at 16-18°C

£14.95
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Ranina Mukuzani AOC (Saperavi) 2018

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TECHNICAL INFORMATION:

  • Country : Georgia
  • Category: Appellation of controlled origin (AOC)
  • Grape Variety: Saperavi
  • Type: Dry Red
  • Alcohol: 13.0%
  • Region: Kakheti, Mukuzani specific viticulture area

DETAILS: 

Mukuzani is Kakheti’s top AOC (Appellation of controlled origin) wine. It acquires special, unforgettable taste and scent after ageing in oak barrels for 12 months. Mukuzani is a benchmark of the classic style Georgian wines. Its taste leaves unforgettable impression.

The distinctive label is a tribute to traditional Georgian folk song.

WINE ORGANOLEPTICS : 

Colour: Dark Sour-cherry Aroma: Ideal mixture of oak, black fruit and berry aromas. Notes of sweet spices come first. Flavour: strong tannins, pleasant acidity and lingering finish Pairing: roast beef

SERVING: 

It is recommended to be served at 16-18ËšC

£11.95
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Tibaani AOC Amber / Orange Wine 2017

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TECHNICAL INFORMATION:

  • Country : Georgia
  • Category: Appellation of Controlled Origin
  •  Region: Kakheti, Tibaani micro - zone
  •  Variety: Rkatsiteli
  •  Type: Dry orange / amber wine

DETAILS: 

The vineyards of Tibaani, Sighnaghi region, Kakheti, are considered to be perfect for the traditional Kakhetian qvevri amber wines. The black and clay soils of this area ensure the growth of a very special Rkatsiteli, from which we make the wine full of body and strength.

WINE MAKING PROCESS: 

We pick the selected grapes at 22-24% of sugariness and 7.5-8 titratable acidity, squeeze the grapes and move them into the qvevri with stems. We add the pure culture yeast and knead 3 times every 24 hours as it is fermented. After the fermentation is complete, wine is left on skin before February-March.

ORGANOLEPTICS: 

  • Color: Golden
  • Aroma: Sugared hazelnut, dried apple, herbal notes.
  • Flavor: Best blend of strength and elegance, a classic specimen of tannin-rich Kakhetian wine
  • Taste Wine at 12-14°C

£13.95
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Tsinandali AOC White Wine 2019

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TECHNICAL INFORMATION:

  • Country : Georgia
  • Category: Appellation of Controlled Origin
  •  Region: Kakheti, Tsinandali micro - zone
  •  Variety: Rkatsiteli 85%, Mtsvane Kakhuri 15%
  •  Type: Dry white wine

DETAILS: 

Tsinandali is considered to be the flagship Georgian white wine. It was born in Tsinandali in 1830s, but only appeared on the market under the Tsinandali label in 1886. It was made by blending Rkatsiteli and Mtsvane Kakhuri. Our Tsinandali is aromatic, vigorous and full of character.

WINE MAKING PROCESS: 

We pick the selected grapes at 18-22% of sugariness and 7.5-8 titratable acidity. After removing the stem and de-pressing, juice is moved to the cleansing reservoir and kept there for 15-18 hours. Then, the clear juice is removed from the sediment and moved into fermentation reservoirs. We add the pure culture yeast. The fermentation proceeds at a low temperature of 12-15°C degrees.

ORGANOLEPTICS: 

  • Color: Pale straw
  • Aroma: Herbal notes merged with floral and white fruit aromas.
  • Flavor: Full-bodied, elegant and complex; impressive primary notes of tropical fruit, well balanced with citrus finish and oak notes.
  • Taste Wine at 12-14°C

£12.45
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