Grapes are hand-picked at the optimum of their maturity in the second decade of September. After soft destemming, without crushing grapes are transferred to Qvevri for fermentation. The latter lasts for about 3 weeks, followed by the malolactic fermentation. Later the Qvevris are refilled, sealed and left for 3-month long skin maceration. In late December- early January clarified wine is transferred to the tanks for few months and after bottled.
Tasting Notes
It is a deep red color wine with dark purple hints,
made in a traditional ancient way. Nose is intense, offering aromas of
fresh ripe red fruits and minty flavours. Mouth is soft and juicy
finishing on sweet spices and young tannins as a result of traditional skin maceration in qvevri.
