Dugladze Saperavi Qvevri
TECHNICAL INFORMATION:
- Type: Dry red
- Alcohol: 13%
- Color: Ruby
- Aroma: Very effective, with notes of ripe black fruit and dried berries
- Taste: Distinct character, moderate tannins, refined, elegant wine
DETAILS:
Saperavi is one of the top red varieties in Georgia and worldwide. It has been noted by a number of foreign scientists and wine masters, that our famous Saperavi is the variety of the future. promising an entirely different taste outlook to the world. Our Saperavi is made from the best, selected grapes in Kakheti, using the traditional qvevri method.
WINE MAKING PROCESS: We pick the selected grapes at 20-22% of sugariness and 6-8 titratable acidity. After removing the stem and pressing, we ferment our wine at 23-28°C degrees in the Qvevri. After the fermentation is complete, we remove skin and leave the wine in Qvevri till February-March.Dugladze Saperavi Regional
TECHNICAL INFORMATION:
- Type: Dry red
- Alcohol: 12,5%
- Color: Sour cherry
- Aroma: Strong aromas of dried black plum and sour cherry
- Taste: Wine with strong tannins and pleasant acidity
Dugladze Saperavi Reserve 2020
TECHNICAL INFORMATION:
- Awards: Gold Medal - Mundus Vini, Germany, Silver Medal - Decanter
- Vivino score: 4.3/5.0 Top 2% of wines in The World
- Country : Georgia
- Category: Regional Wine
- Aged: 24 months in French oak barrels
- Region: Mukuzani, Kakheti, Georgia
- Variety: Saperavi
- Type: Dry red wine
DETAILS:
Our reserve wine is the outcome of special care. Creating it takes the maximum attention, and more importantly, patience. This wine waited for three years to be bottled. It aged gracefully, acquired new aromas and tastes before reaching the wine lovers. The grapes, from which our reserve wine was made, come from the best Saperavi vineyards in Mukuzani, Kakheti. The soil and climate peculiarities make both the grapes and the wine very special.WINE MAKING PROCESS:
We pick the selected grapes at 20-22% of sugariness and 6-8 titratable acidity. After removing the stem and pressing, the fermentation proceeds in oak barrels, at 23-28°C degrees of temperature. A two-year ageing continues in the oak barrels; subsequently, the wine further ages in the bottles.ORGANOLEPTICS:
- Color: Garnet
- Aroma: Quite ripe and warm flavors, the primary one being cornelian cherry
- Flavor: A well balanced formed wine with soft tannins, lingering finish.
- Taste Wine at 16-18°C
Dugladze Tavkveri
TECHNICAL INFORMATION:
- Type: Dry red
- Alcohol: 12%
- Color: Comelian cherry
- Aroma: A very rich aroma of fruits and berries, where large variety of cherry and blackberry prevail
- Taste: Full-bodied and refined wine with good presence of tannins
DETAILS:
Tavkveri, a red variety from Kartli, is highly appreciated for its unique characteristics. This wine is light and lively, with young spirit. Our Tavkveri is distinguished for its purity and rich fruit notes.MAKING PROCESS:
Selected grapes are picked at 22-24% sugar level and 6-8 titratable acidity. After removing the stem and pressing, it is moved into fermentation reservoirs, where pure culture yeast is added. Fermentation proceeds at 20-24°C degrees. As soon as the fermentation is completed, it is pressed and moved into storage reservoirs.Dugladze Tsolikouri
TECHNICAL INFORMATION:
- Type: Dry white
- Alcohol: 12%
- Color: Pale straw
- Aroma: Fruit flowers, citrus, melon
- Taste: Formed wine with pleasant acidity, lively and vibrant finish
MAKING PROCESS:
We pick the selected grapes at 18-21% of sugariness and 7,5-8 titratable acidity. After removing the stem and de-pressing. the 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. OrganolepticsFolklore Malanca Babeasca Neagra
TECHNICAL INFORMATION:
- Type: Dry
- Alcohol: 13,50%
- Region: DOC-CMD Nicoreșt
- Color: Red
- Oak aging: Yes
ORIGIN:
Babeasca Neagra is predominantly cultivated in the vineyards of Moldova. With a red-ruby color, Băbeasca Neagră wines are light red wines, with moderate alcohol content and high acidity for a red wine, giving them a lively and fresh character. They present aromas of red fruits (bitter cherries, dried plums) as well as floral tones (violets, peonies, iris). The wine is easy-going, with a subtle, refreshing undertone in the aftertaste. TASTING:Folklore Mosii de Iarna Sarba
TECHNICAL INFORMATION:
- Type: Dry
- Alcohol: 12%
- Region: DOC-CMD Coteşti
- Color: White
- Oak aging: No
ORIGIN:
Șarba is a Romanian grape variety obtained through the crossbreeding of two grape varieties: Tămâioasă Românească and Italian Riesling. Both aromatically and on the palate, it reveals intense notes of rose, basil, linden flowers, and honey, all delicately and persistently present in both taste and aftertaste. It is a semi-aromatic variety, resulting in a wine that is light, slightly acidic, fresh, and recommended to be enjoyed when young. TASTING:Folklore Ursul Cadarca
TECHNICAL INFORMATION:
- Type: Dry
- Alcohol: 13,5%
- Region:DOC Miniș Maderat
- Color: Red
- Oak aging: No
ORIGIN:
Cadarca is a traditional grape variety originating from the vineyards of Miniș-Măderat. The wine is produced with the addition of raisins and exhibits a color ranging from bright red to deep red. It possesses a distinctive aroma of fresh fruit, being robust, full, velvety, and at times, slightly acidic. It develops a complex bouquet after 2-3 years. Under raisining conditions, oxidative wines with clove aromas and a slightly astringent taste can be obtained. Typically, wines are produced with a lighter color, featuring a pleasant aroma of fresh fruit. TASTING:Folklore Ursul Negru de Dragasani
TECHNICAL INFORMATION:
- Type: Dry
- Alcohol: 12%
- Color: Red
- Oak aging: No
ORIGIN:
The Negru de Dragasani grape variety was obtained at the Dragasani viticulture research station through individual selection. It is a hybrid, officially recognized in 1993, between the Negru Vartos and Saperavi varieties (a native grapevine from Georgia, commonly used in blends to produce high-quality red wines). The grape has a black-blueish color, with red-colored, juicy, non-aromatic pulp and a straightforward taste. Wines produced from this variety are dry, more robust, strikingly red, with flavors and aromas of black cherries, sour cherries, blueberries, blackberries, and spices. They are suitable for aging in oak barrels and subsequently in bottles. TASTING: With its mesmerizing ruby red color, this wine reveals dominant aromas of red fruits in its bouquet. The taste is a delightful harmony, featuring well-balanced notes of ripe tannins, along with delicate hints of vanilla, chocolate, and pepper. Best enjoyed at 14-16°C, it promises a sophisticated and captivating wine experience, embodying a symphony of flavors for the discerning palate.La Putere - Feteascã Neagrã
Viticulture and Vinification
Feteascã Neagrã grapes for this wine come from special green harvested- yield-reduced vines. Early in the season, workers go through the vineyards and individually cut a percentage of the grapes from the vine and throw them on the vineyard floor. This process is more painful for the viticulturist than the grape vine, which benefits by being able to put more of its resources into the remaining grapes, to give riper and develop more flavour. In the winery the grapes are treated to the same fermentation on-skins process, with controlled temperatures around 28°C and regulated pump overs while on skins to ensure good mixing/fruit extraction.Tasting notes
Violet red (typical for this variety), good limpidity. Strong aromas of fruits (sour cherries, currants, plums), flowers and slightly vegetal aromas. It initially resembles wet tree roots after rain and the young plants in the forest, followed by notes of fruits and flowers, with vague tints of vanilla. Attack above average, very good acidity, a lively taste, with active, persistent tannins and integrated alcohol. Good body and taste dynamics, slightly vegetal ending interesting aftertaste for a young wine.We recommend this wine with:
Traditional Romanian dishes, aubergine salad, small and medium game cooked in the oven, pasta with prosciutto, pizza, pork, beef and duck dishes, desserts with cherries, blackberries, currants.Serving temperature: 16°C - 18°C
Legend of Dracula Cabernet Sauvignon 2017
TECHNICAL INFORMATION:
- Variety: 100% Cabernet Sauvignon
- Appelation: Dealurile Munteniei GI
- Vintage: 2015
- Oak aging: yes
- Alcohol content (vol%): 13,0
ORIGIN: The wine is prepared entirely from grapes of Cabernet Sauvignon variety coming from the Dealu Mare which is the homeland of red wines in Romania, the seventh largest country producer of grapes in the world.
WINE MAKING PROCESS:
The grapes are sorted and de-stemmed and sent to the fermenter. The fermentation lasted several days. Vinification calls for the repeated punching down of the cap to maximize the extraction of the polyphonic compounds and colour components which will give the finished wine its distinctive style. When fermentation is over, the new wine is left in contact with the skins for a few more days to allow the alcohol to extract their finer tannins. The new wine is carefully drawn off into stainless steel vats for malolactic fermentation.
TASTING: Ruby red, with dominant aromas of red fruits. Taste of ripe black fruit, with delicate notes of vanilla, chocolate, pepper and cinnamon even in post taste. The fine structure and mild tannins make the wine easy to drink. It is recommended to be served at 15-18°C. It will be well suited with barbecue, pasta or cheese.
Legend of Dracula Chardonnay 2018
TECHNICAL INFORMATION:
- Variety: 100% Chardonnay
- Appelation: Dealurile Munteniei GI
- Vintage: 2015
- Yield: 5400 kg/ha
- Oak aging: no
- Alcohol content (vol%): 13,0
ORIGIN: The wine is prepared entirely from grapes of Chardonnay variety coming from the Dealu Mare which is the homeland of red wines in Romania, the seventh largest country producer of grapes in the world.
WINE MAKING PROCESS: Carefully harvested, the 5 French clones of Chardonnay grapes were pressed and cold settled, with 2-3 h skin contact to extract tropical flavours and aromas. Both neutral and aromatic yeast strains were used, along with cool fermentation temperatures, which assisted in savoring the aromatics and preserving the freshness of the wine. Various parcels were left on yeast lees to undergone malolactic fermentation, while others were immediately racked. The wines were then blended and gently fined before being bottled.
TASTING: Bright pale yellow with a floral aroma and nuances of citrics. Fresh, with a good balance between the acidity and the round ness, smooth body and long aftertaste. It is recommended to be served at 6-8°C, along with fish and sea foods, Asian dishes, appetizers as well as chicken meal and white sauce plates.