Variety: Aleksandreuli - 50%, Mujuretuli – 50%
Appellation: Khvanchkara Specific Viticulture Area (SVA)
Viticulture: Grapes are hand-picked at the optimum of their maturity at the end of October, beginning of November.
Vinification: Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28 degrees C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. After 5-7 days of maceration, when usually the desired level of residual sugar is reached, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine.
Tasting profile: Light ruby color. The complex aromas of red fruit, dominated by raspberry and Strawberry. Mouth is lively with sweet strawberry and is followed by a mellow blend of dried red berries mix, there is plenty of acidity to keep it fresh and balanced.
Food pairing: Desserts, walnut cake, full flavoured soft cheeses.