A natural amber-style wine made in traditional Georgian Kvevri from two native grapes. Long skin contact gives it a bright golden color and complex aromas led by herbs and forest notes, followed by citrus peel, dried fruit, and spice with a pronounced mineral edge. Fresh, incisive, and extremely long on the finish.
Cecilia
Tasting Notes
Radiant golden appearance. The nose is a kaleidoscope of emotions: medicinal herbs like sage and marjoram, then fern, citron peel, pine needles, gentian, plum, pear, dried fruits, nutmeg, and mineral puffs of rock salt. Sharp and incisive on the palate, it wraps the mouth with elegant freshness and a powerful, almost salty minerality. Extremely long finish.
Food Recommendations
Beef steak, roasted poultry, aged cheeses, grilled fish, and dishes with herbs or dried fruit.
Climate & Terroir
Climate
Characterized by moderate humidity, hot summer and moderately cold winters. The average annual sum of precipitation is 845 mm, 644 mm in the vegetation period. Summer drought is an issue sometimes.
Terroir
Kisiskhevi River left bank, 500m elevation, soil is stony alluvium, brownish grey, with sandy loam and calcium content (PH 8.5). Gentle slope (3%), exposure to south-east.
Production
Viticulture
Trellis, vertical shoot positioning, grown mainly on bilateral cordons or arched canes. One year old seedlings planted in spring of 2015. Density: 3800 saplings/hectare.
Organic Farming
Winter hand pruning; limited green pruning; no-till gardening (unless organic fertilisers applied); copper-based contact fungicides and colloidal sulphur; no herbicides; irrigation only in case of severe drought; manual harvest.
Yields
Approximately 25 - 30 hectolitres (wine) per hectare.