Mtsvane & Rkatsiteli, 2021

The technology of producing wine differs between different parts of Georgia. In Kakheti, the entire mass called “chacha” (grape pomace from pressing the juice) is involved in the process of fermentation. At the end of September, grapes were hand-harvested in small boxes, hand sorted in our "Marani" – Wine cellar, lightly crushed into historical Georgian clay vessels Kvevri is buried on the winery's earthen floor. The fermentation was performed by natural yeast, found on grape skin. Grape clusters (sometimes even entire branches and leaves) are placed in Kvevri in which they are crushed and left to ferment and ripen. In a Kvevri dug in the ground the temperature does not change, staying at 13-15°C. Over several days, the grape peel falls to the bottom. After two weeks, the Kvevri is covered by a lid made of stone and left for as long as two years. After the long, up to 6-month maceration, the wine is decanted and transferred into Taste our unique Kvevri amber wine! another Kvevri for aging.