A natural amber-style wine made in traditional Georgian Kvevri from the native grape Kakhuri Mtsvane. Long skin contact gives it a golden-yellow color and complex aromas led by ripe yellow fruit and floral notes, followed by saffron, resin, herbs, and subtle spice with a shell-like mineral character. Fresh, velvety, and persistent on the finish.
Mtsvane
Tasting Notes
Fascinating in its ancient golden-yellow robe. The aromatic mix alternates between suggestions of ripe yellow-fleshed fruit, saffron, barley malt, resin, elderflower, mimosa, oriental spices, aromatic herbs, and shell-like mineral references. The palate is enveloping with a velvety structure, elegant and free of harshness, perfectly supported by freshness and comforting savoriness. Persistent.
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.