Dugladze Kakhuri Qvevri 2020
TECHNICAL INFORMATION:
- Type: Dry white
- Alcohol: 12.5%
- Color: Amber
- Aroma: Varietal aroma
- Taste: Velvety taste with raisin notes
Dugladze Kisi 2021
TECHNICAL INFORMATION:
- Grapes: Kisi
- Category: Regional
- Region: Kartli
- Alcohol: 12%
DETAILS:
Dry white wine Kisi is made from Kisi grape variety cultivated in Kakheti region. Wine is characterized with light hay color, varietal aroma and armonious, lasting taste. Best served with cheese and sea food at +14°C +16°C. Storage temperature: +5°C +18°C
Dugladze Kisi Qvevri 2018
TECHNICAL INFORMATION:
- Awards: Silver Medal - Decanter 2018
- Country : Georgia
- Category: Qvevri Wine
- Â Region:Â Maghraani, Kakheti, Georgia
- Â Variety: Kisi
- Â Type: Dry amber / orange wine
DETAILS:Â
Kakhetian Qvevri wines produced from Kisi grapes have unforgettable aromas and flavours. The best micro-zones are the regions around Telavi, Kvareli and Akhmeta. Our Kisi is in Maghraani, the heart of its birthplace. Originating from this region, our Kisi made in qvevri undoubtedly represents the spirit of the variety.WINE MAKING PROCESS:Â
We pick the selected grapes at 22-25% of sugariness and 6-6,5 titratable acidity. We 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, we leave the wine on skin until February-March.ORGANOLEPTICS:Â
- Color: Amber
- Aroma:Â Very effective primary notes of ripe fruit and dried fruit (apple, peach, dried apricot)
- Flavor:Â A soft wine with character, strong tannins.
- Taste Wine at 14-16°C
Dugladze Rkatsiteli Qvevri
TECHNICAL INFORMATION:
- Type: Dry Amber
- Alcohol: Â 12.5%
- Color: A golden amber
- Aroma: Dried pear, herbal notes, Georgian spices
- Taste: Vigorous, crisp wine with pleasant acidity, with the character and finish of the traditional Kakhetian wine
DETAILS:
Rkatsiteli grape variety is ideal for amber wine aged on stem and skin, where stems play major role. As the Rkatsiteli stem ripens well. compared with other Georgian and international varieties, a completely different wine is made from it. Our Rkatsiteli is from Akhmeta, grown in the areas adjacent to mountains and forests. This is why this wine is so refined and has strong aroma
WINE MAKING PROCESS: We pick the selected grapes at 22-25% of sugariness and 6-65 titratable acidity. We 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, we leave the wine on skin before February-MarchRanina Kakhuri Amber Wine 2019
TECHNICAL INFORMATION:
- Country : Georgia
- Region: Kakheti
- Grape Variety: Rkatsiteli
- Type: Dry amber
- Alcohol: 12,5%
DETAILS:Â
The wine itself is a fantastic value introduction to Amber / Orange Wine, full bodied, with gently intense peach and dried apricot flavours. Exotic and mouthfilling with a dry and gently tannic finish, this can be drunk with a wide range of dishes, including roast chicken and mature cheeses.
The distinctive label is a tribute to traditional Georgian folk song.
WINE MAKING PROCESS:Â
Made from the historically robust white Rkatsiteli grape grown on the dark clay soils of the Kakhetian vineyards, this is made in the traditional fashion with fermentation on skins and stems in Qvevri where is remains for around 6 months before bottling.
SERVING:Â
It is recommended to be served at 14-16ËšC
Tibaani AOC Amber / Orange Wine 2017
TECHNICAL INFORMATION:
- Country : Georgia
- Category: Appellation of Controlled Origin
- Â Region: Kakheti, Tibaani micro - zone
- Â Variety: Rkatsiteli
- Â Type: Dry orange / amber wine
DETAILS:Â
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:Â
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:Â
- 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