Ojaleshi

Location: Guria Region, Georgia

Grape/Blend: Ojaleshi 100% (red grape)

Category:red

Sustainable: Sustainable viticulture practices

Vegan: Yes

Tasting Notes

Semi-opaque with a violet edge. Dark fruited wine of blackberry with savoury, meaty notes. Full bodied with high acidity and a very dry finish.

Food Recommendations

Red meats, aged cheese, Mtsvadi (Georgian barbeque), lamb.

Climate & Terroir

Climate

Characterized by high humidity, hot humid summers and mild winters. The average annual sum of precipitation is 1800 mm.

Terroir

Sakvavistke and Dablatsikhe villages terroir. Brown and red loam soils, neutral and slightly acidic, formed on heavily weathered basalts. Vineyards are on slopes, exposed to south-west, south and south-east.

Production

Viticulture

Some vineyards are on vertical trellis and grow mainly on bilateral cordons or arched canes, with the density 2500 saplings/hectare. Some vineyards are trained to 2 metre above floor horizontal trellis, like pergola, density 625 saplings/hectare.

Yields

Approximately 20 hectolitres per hectare.

Vinification

Harvest: Manual, usually in November.

Processing: Foot crush in Satsnakheli and then pressed into Kvevri after maceration.

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

Fermentation Time: Approximately 1.5 month.

Fermentation Vessel: Kvevri.

Maturation Time: Usually until August next year.

Maturation Vessel: Kvevri.

Filtration: Usually no.

Sulphur: Added ≈30mg/l during bottling.