Kakhetian Mtsvivani

Location: Kakheti Region, Georgia

Grape/Blend: Kakhetian Mtsvivani 100% (white grape)

Category:white

Sustainable: Sustainable viticulture practices

Vegan: Yes

Tasting Notes

Straw yellow with green-gold highlights. Acacia, bitter almond, white flowers, quince, wild herbs, and flinty mineral breaths. On the palate it bursts with tactile flavor, intensity, and pronounced fresh and savory notes. Excellent palate cleanliness and persistence.

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. Drought is an issue sometimes.

Terroir

Teliani appellation. 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.

Yields

Approximately 20 hectolitres (wine) per hectare.

Vinification

Harvest: Manual, early September.

Processing: Straight crash into press and directly pressed to Kvevri.

Fermentation: “Spontaneous” (indigenous yeast, naturally occurring).

Fermentation Time: Approximately 1 month.

Fermentation Vessel: Kvevri.

Maturation Time: Usually until August next year.

Maturation Vessel: Kvevri, rarely stainless steel.

Filtration: Usually no.

Sulphur: Added ≈30mg/l during bottling.