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Light amber color with orange notes. Intense on the nose, with aromas of white fruits and fine herbal aromas. Complex and mineral in the mouth, ends with herbal aromas and fresh tannin
Rkatsiteli grapes are hand picked and destemmed at the optimum of their maturity in the second decade of September. The fermentation of the uncrushed grapes in the Qvevri takes about 3 weeks, followed by malolactic fermentation. Later the Qvevris are refilled, then sealed and left on the skin for a 3 month maceration. At the end of December to the beginning of January, the wine is clarified and transferred to stainless steel tanks for a few months before bottling.
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