Winegrowing region: KAKHETI viticulture region
Appellation: Mukuzani Specific Viticulture Area
Climate type: Moderate continental
Wine classification: Appellation wine
Varietal composition: Saperavi 100%
Grape source: 100% Mukuzani Specific Viticulture area,north facing bank of Alazani River
Grape yield: 8 ton/hectar
Wine type: Dry vintage red
Wine analysis (indicative): Alc.13,5 % vol;Res. Sugar: <4 g/l; T/A: 4,5-5,5g/l.

Vinification
Grapes were hand-picked at the optimum of their maturity. Soft de-stemming and crushing was followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks. Wine was fermented using the cultural yeast strains. Skin and cap management was performed by délestage and remontage. After 12-15 days of maceration, wine was racked clean and transferred for malolactic fermentation, followed by 8-10 month of aging in 225 l oak barriques and complemented by maturation in stainless steel tanks and bottles at the optimum temperature.

Tasting notes
Color: Deep red color
Aromas: Complex and rich nose with blackberry, prune, cinnamon, black pepper and dried fig flavors
Palate: The initial palate is juicy with mix of ripe black cherry and damson plum, goes on with chocolate and touch of black pepper and spices. Licorice and again the juiciness, supported by firm tannins extend in long finish
Food matching：Grilled meat, game, medium aged cheese. t:18°C.

Winegrowing region: KAKHETI viticulture region
Appellation: Kindzmarauli Specific Viticulture area (SVA)
Climate type: Moderate continental
Wine classification: Appellation wine
Varietal composition: Saperavi 100%
Grape source: 100% Kindzmarauli Specific Viticulture area, Company own vineyards, south facing bank of Alazani River
Grape yield: 8 ton/hectar
Wine type: Medium sweet vintage red
Wine analysis (indicative): Alc.11% vol; Res.Sugar: 35-45 g/l; T/A: 5,5-6,5g/l.

Vinification
Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is performed by délestage 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 sweetness and freshness of the wine. Afterwards, until the bottling, wine is kept cold at around 0°C.

Tasting notes
Color: Purple red with inky hue along the rim
Aromas: Myriad of black fruits with spices
Palate: Sweet blackberry and black cherry confiture are prevailing the initial palate. Mid palate is full and chewy, with slightly rough tannins. Finish is lingering with lively acidity and sweet and fruity aftertaste
Food matching：Desserts, rich fruit cake, spicy and soft cheeses. t: 12-14°C

Winegrowing region: KAKHETI viticulture region
Climate type: Moderate continental
Wine classification: Regional wine
Varietal composition: Saperavi 100%
Grape source: 100% Kondoli Vineyards
Grape yield: 9-11 ton/hectar
Wine type: Dry red
Wine analysis (indicative): Alc.13,5% vol;Res. Sugar: <3 g/l; T/A: 5-6g/l.

Vinification
Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks using selected yeast strains. Color and body extraction is managed by délestage and remontage. After 8-10 days of maceration, the wine is racked clean, transferred for malolactic fermentation and aged in stainless steel tanks. Small part of the wine is aged in French oak barrels for 3-4 month, to add wine extra dimensions and complexity derived from fine oak.

Tasting notes
Color: Deep, dark red color
Aromas: Deep plums, savory prunes and crushed blackberry nose
Palate: Full, ripe, concentrated palate of creamy blackberry fruits, giving way to a long finish with plentiful but polished tannins
Food matching：Grilled and smoked meat, different cheese. t: 16-18°C.

Winegrowing region: KAKHETI viticulture region
Appellation: TSINANDALI Specific Viticulture Area (SVA)
Climate type: Moderate continental
Wine classification: Appellation wine
Varietal composition: Rkatsiteli 80%, Mtsvane 20%
Grape source: 100% company own vineyards
Grape yield: 8 ton/hectar
Wine type: Dry vintage white
Wine analysis (indicative): Alc.13,5% vol; Res. Sugar:<4 g/l; T/A: 5-6g/l.

Vinification
Grapes are hand-picked at the optimum of their maturity end of September and beginning of October. Softly de-stemmed grapes are cooled down to t 4-6°C, macerated on skins for 8 hours and then gently pressed in the pneumatic press. Later, the settled and free run clear juice starts fermenting slowly at precisely controlled temperature (15-18°C) in stainless steel tanks. After the fermentation completes the wine is racked clean to another tank for farther refinement. 30% of the wine is aged in oak barrels for 4 month. Wine is released not earlier than August following to the vintage year.

Tasting notes
Color: Light golden color
Aromas: Prevailed by apples, peaches, pears and ripe apricots
Palate: Completely repeats promise of the nose. Mid palate is silky and round with ripe fruity notes. Aftertaste is lingering, supported by light acidy balancing the fruity sweetness
Food matching：Grilled salmon, white meats, vegetable dishes. t: 8-12°C.

Grape variety: White local grapes
Origin: Kakheti Grape-growing region
Climate: Moderate continental
Wine type: Dry Red

Vinification
Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (25-28°C), which is complemented by aging in stainless steel tanks and bottles at the optimum temperature.

Tasting notes
This wine is traditional for Telavi region of Kakheti. It is made of local red grapes, predominantly Saperavi, grown on the both banks of the Alazani River. The dark ruby wine shows strong blackcurrant aromas with smooth and velvety taste.
Food matching：It is wonderful compliment with all type grilled meat, especially from pork and beef. Serve at 16-18°C.

Winegrowing region: KAKHETI viticulture region
Appellation: Kvareli Specific Viticulture Area
Climate type: Moderate continental
Wine classification: Appellation wine
Varietal composition: Saperavi 100%
Grape source: 100% Kvareli Specific Viticulture area,north facing bank of Alazani River
Grape yield: 8 ton/hectar
Wine type: Dry vintage red
Wine analysis (indicative): Alc.13,5 % vol;Res. Sugar: <4 g/l; T/A: 4,5-5,5g/l.

Vinification
Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks. Wine was fermented using the cultural yeast strains. Skin and cap management was performed by délestage and remontage. Afte 12-15 days of maceration, wine was racked clean and transferred for malolactic fermentation and was followed by 8-9 month of aging in 225 l oak barriques, complemented by aging in stainless steel tanks and bottles at the optimum temperature.

Tasting notes
Color: Dark red with twinkling hints
Aromas: Complex aromas of aged Saperavi with loads of red and black fruit with scent of smoke and spices
Palate: Nicely structured, supple first taste is dominated by blackberry. Ripe tannins are in right intensity defining the lingering finish in combination with fruit flavours
Food matching：Grilled meat, game, medium aged cheese. t: 18°C.

Winegrowing region: KAKHETI viticulture region
Appellation: Napareuli Specific Viticulture Area
Climate type: Moderate continental
Wine classification: Appellation wine
Varietal composition: Saperavi 100%
Grape source: 100% Napareuli Specific Viticulture area,sourth facing bank of Alazani River
Grape yield: 8 ton/hectar
Wine type: Dry vintage red
Wine analysis (indicative): Alc.13,5% vol;Res. Sugar: <4 g/l; T/A: 4,5-5,5g/l.

Vinification
Grapes were hand-picked at the optimum of their maturity. Soft de-stemming and crushing was followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks. Wine was fermented using the cultural yeast strains. Skin and cap management was performed by délestage and remontage. After 12-15 days of maceration, wine was racked clean and transferred for malolactic fermentation, followed by 8-10 month of aging in 225 l oak barriques and complemented by maturation in stainless steel tanks and bottles at the optimum temperature.

Tasting notes
Color: Medium ruby red
Aromas: Spicy, tobacco leaf, menthol and mulberry are dominant among the bunch of multiply aromas
Palate: Round, supple and elegant palate, with cherry, cedar, mint licorice and chocolate flavours. Firm tannins will ensure longevity.The finish is intense and well-balanced
Food matching：Grilled meat, game, medium aged cheese. t: 18°C.

Winegrowing region: KAKHETI viticulture region
Climate type: Moderate continental
Wine classification: Regional wine
Varietal composition: Saperavi 100%
Grape source: Sourced throughout Kakheti
Grape yield: 8-10 ton/hectar
Wine type: Medium dry red
Wine analysis (indicative): Alc. 12% Res.Sugar: 9-12g/l. Total acid: 5-7g/l

Vinification
Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (28°C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is performed by délestage and remontage. When the fermenting juice reaches optimum sugar/acidity balance, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine.

Tasting notes
Color: Intense ruby color with violet hue
Aromas: Ripe blackberry and blackcurrant with the hints of prune
Palate: Young and full-bodied, with dense sweet fruits, soft yet spicy with well balanced blackberry finish
Food matching：With baked ham, sausages, pasta. t: 16-18°C