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Description

Wine Akhasheni 11.5% 750mlGrapes are hand picked at the optimum of their maturity. Soft de stemming and crushing is followed by fermentation at controlled temperature (23 28C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is performed by dlestage and remontage. 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

Softly de-stemmed and crushed they are cooled down to 4°C and macerated on skins for 8-10 hours

Kakheti and Imereti Winegrowing Region

Softly de-stemmed grapes are cooled down to t 4-6°C and then gently pressed in the pneumatic press

raising agent (sodium bicarbonate)

Durability

mineral and soft

hand sorted in our winery

the wine is racked clean to another tank for farther refinement and aging

Mr Razavi himself makes regular trips to make his selection and production

Wine was fermented using the cultural yeast strains

A light flaxen coloured wine with a golden sparkle and lively playful bubbles

The aroma has the floral and fruit tones characteristic of the Charmat method