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Strong Alcohol
We started brandy distillation a decade ago. Special selection of grapes, methods of winemaking, double distillation in copper pot stills and maturation in French oak barrels in underground cellar at constant temperature ensured perfect ripening conditions for our brandy or cognac(as it is traditionally called in Georgia). Process is ended by blending and resting in the winery for few months prior the bottling.
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Grapes are hand-picked at the optimum of their maturity at the end of September and beginning of October. Softly de-stemmed grapes
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After the fermentation the pomace and the last fraction of the pressing wine is double steam distilled in traditional way.
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After the fermentation the pomace and the last fraction of the pressing wine is double steam distilled in traditional way.
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After the fermentation the pomace and the last fraction of the pressing wine is double steam distilled in traditional way and afterwards aged in oak barrels for around 6 months.
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After the fermentation the pomace and the last fraction of the pressing wine is double steam distilled in traditional way.
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