The peculiarity if the wine is in that it is produced from the limited amount of grapes (Saperavi), which are cultivated in Kakheti, Kvareli region in the special microzone of Alazani valley on 24km2 area.

The vineyards are situated at a certain height and in a way that the sun-beams fall on them at a certain angle, which provides for the accumulation of necessary sugar ratio in grapes. The concept of the wine “Kindzmarauli” means that the wine is produced in the years, when Saperavi reaches the necessary level of sweetness in the process of natural maturation.

So, authentic Kindzmarauli is a certain formula, which found perfect way of coming to life in this wine. It is produced with the interrupted-fermentation method. Hence, the wine becomes naturally semi-sweet.

Red semi-sweet

Meat dishes with sweet sauce; hard, aged sheep-cheese, fruit gateau, red fruits, aperitif.

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The wine has been produced since 1886. The first winemaker was Prince Alexander Chavchavadze (Griboyedov’s father in law) himself, the owner of Tsinandali.

It is produced from Mtsvane and Rkatsiteli grape-sorts harvested in Tsinandali microzone. Tsinandali micro zone accounts for 800 ha.

The grapes are picked after complete maturation, before the sunrise, stripped off of the branches and trodden in stainless steel vessel, where it ferments in a cool environment at a controlled temperature.

Tsinandali is made with European wine-making method. The wine ages in oak barrels.

Dry white

Hard and semi-hard cheese, chicken salads, sea-food, white poultry, fish, especially trout dishes, beef brain. Excellent aperitif.

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This wine is fairly considered Georgia’s wealth. To protect its own heritage, Georgia in 2010 adopted the law “on the controlled regions of appellation of origin of wine,” in which Akhasheni wine is included in the appellation register.

As a result of the adoption of the mentioned law, designation Akhasheni cannot be used outside the area of geographical indication. The red wine variety Akhasheni has strict conditions: alcohol 10, 5-12%, sugar – 3-5/100 cm3, titratable acidity 5-7 g/dm3.

At the same time, Akhasheni wine, naturally, has its own production method. For instance, grapes are picked only when the level of sugar is above 22%. Grapes are trodden together with stalk-stripping.

Wine-material is produced by the means of partial fermentation of marc, sunken or floating “cap.” To ensure that the wine is sufficiently stable, it is pasteurized for 15-20 minutes inside the bottle, at the same time the temperature shall not be less than 65˚С.

Red Semi-sweet

Meat dishes, hard, aged sheep-cheese, fruit gateau, red fruits.

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Mukuzani is one of Georgia’s most famous and at the same time, oldest wines. It has been produced since 1888 and up to now is a business-card for local wine-making.

It is produced from Saperavi sort of grapes harvested in Mukuzani (Gurjaani region) microzone and is aged in oak barrels for more than a year.

Fermentation and boiling in stainless steel vessel, aging in French oak barrels at least for 12 months, due to which it acquires relevant taste tones and flavor.

Red dry

Excellent with grilled meat, smoked products and spicy cheese.

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The glory of Georgian wine Khvanchkara has long surpassed the borders of native Georgia. It is produced in Racha region on a specially designated territory and is rightfully acknowledged as one of the world’s oldest wines.

The wine is red, naturally semi-sweet. It is made from two grape sorts: Mudjuretuli and Aleksandrouli.

Taste is full, smooth. Strawberry and dry-fruit taste is felt. In the remnant taste a slight sourness resembles the taste of red berries (rowan), red currant, raspberry)

Red semi-sweet

This wine best matches with light desserts. It is quite often used as a soft cheese accompaniment. optimal temperature of Khvanchkara wine is 12-14 degrees.

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It has been produced since 1977. The famous Alazani valley is situated in the heart of Kakheti and is irrigated by Alazani and Gishistskali (Agrichai) rivers.

Coupage wine. Made from the grape sorts harvested in Kakheti. The wine is produced with special technology. The grape-must is cooled down to a temperature close to 0°С, due to that the yeast bacteria die and are discharged in the form of residue, after which the wine is repeatedly filtered.

The sugar remaining in the wine, which has not encountered with yeast bacteria, gives the wine its natural sweetness.

Red semi-sweet

Irreplaceable drink for a festive feast, at which sophisticated dishes, sweets and fruits are served. It wonderfully matches with cheeses and desserts.

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Georgia’s most popular wine. Made of Rkatsiteli grapes harvested in Kakheti, with European method.

organoleptic characteristics of the wine: color – light gold; flavor – flower-spices, honey touches; taste – full, harmonious, remnant taste contains piquant bitterness.

White dry

Recommended with potato, cold meat dishes, goes well with poultry, salads, grilled fish, Khachapuri.

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Produced from “Saperavi” sort – autochthonic Georgian grape variety. Saperavi grape has not only red skin, but pulp as well, and this is where it takes its name from.

It is produced all over Kakheti and in certain regions of the central Georgia. This is the most mass, wide-spread red wine. It has many characteristics, but most importantly – antioxidant, as Saperavi contains enormous amount of tannins.

Its production technology is guaranteed to be old, therefore, modern Saperavi, with high probability, very much resembles those wines, which were drunk in Georgia in past centuries. The grape at its optimal maturity is hand-picked before the dawn. Fermentation in stainless vessels, aging not less than 6 months.

Red dry

The wine excellently completes meat dishes (fried mutton and pork, sautéed veal, Chanakhi, Chashushuli, Chakhokhbili), mushrooms and hard cheese. Splendidly matches with hunted meat

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Has been produced since 1977. The famous Alazani valley is situated in the heart of Kakheti and is irrigated by the rivers Alazani and Gishistskali (Agrichai). Coupage wine. Made from grapes sorts – Rkatsiteli, Mtsvane, Tsolikauri and Tetra.

The wine is made with special technology. The grape must is cooled down to the temperature close to 0°С, because of that the yeast bacteria die and are discharged as sediment, after which the wine is filtered repeatedly.

The sugar remaining in the wine, which did not encounter yeast bacteria, gives the wine natural sweetness.

White semi-dry

Light cheese, desserts and sweets.

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It has been produced since 1981. The wine was named in memoriam of famous Georgian painter Niko Pirosmanashvili.

It is produced from Saperavi sort grapes cultivated in Alazani valley, Gurdjaani municipality village Kardenakhi, famous micro precinct patches.

Hand-picked grapes are packed into small boxes, after which grapes and stalks are separated and trodden. Grapes are trodden in a way to ensure that the grape discharges the juice, but the pip remains inviolable.

Red semi-dry

The wine character is best outlined when matched with meat (pork, mutton, beef) dishes, barbeque (Mtsvadi), assorted dessert and ice-cream.

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This is a dark red wine, the color of overripe cherry or pomegranate, with distinctive and easily recognizable bouquet, strong flavor, the best harmonious taste. Extractive wine with pleasant light sweetness in the taste.

The sorts of Saperavi and Cabernet Sauvignon dominate. It is produces with interrupted grape-must fermentation technology. With this method, the wine retains the natural grape taste, at the same time, for the strength the sufficient amount of sugar remains in the wine.

Red semi-sweet

matches with spicy food, vegetable dishes, as well as halloumi, mozzarella, sulguni types of cheese. Goes well with grilled pork. Matches with dark chocolate, ice-cream and berries.

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High quality semi-sweet rose. It has velvet and the best harmonious remnant taste. The extraordinary complex bouquet, tender fruit flavor and strong extractivity is noted.

it is produced from Saperavi and Cabernet Sauvignon sort of grapes with European method (the juice separating pipes and stalks and obtaining the marc). It is believed that the marc deteriorates the taste. Only the skin is left, afterward everything is poured into the fermentation vessel.

Rose semi-dry

lightly cooled before use, this wine matches especially well with mutton dishes with vegetable garnish, as well as sheep-cheese.

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High quality red dry wine. It has velvet and the best harmonious remnant taste. The extraordinary complex bouquet, tender fruit flavor and strong extractivity is noted.

it is produced from Saperavi and Cabernet Sauvignon sort of grapes with European method (the juice separating pipes and stalks and obtaining the marc). It is believed that the marc deteriorates the taste. Only the skin is left, afterwards everything is poured into the fermentation vessel.

Red dry

lightly cooled before use, this wine matches especially well with mutton dishes with vegetable garnish, as well as sheep-cheese.

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The wine in this bottle – this is a transfer from linear towards special. This is a very tender and exquisite wine, at the edge of deceit. It is to be comprehended either by true wine-appreciators and experts, or tasting it should start before taking any kind of food. This Chateau Nekresi matches with everything, but its true match is breath and heart.

Coupage wine. Rkatsiteli sort with added Tsolikauri dominates. The wine made with European method is characterized with yellowish-hay-colored shades with goldish tone, well identified flavor, tenderness and full, harmonious taste.

White dry

excellently completes poultry and fish dishes, vegetable salads. It is ideal as aperitif.

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Natural white semi-sweet wine, light straw-colored, flavor with fruit tones, cool and harmonious taste. This wine is made from the first fraction grape juice. Rkatsiteli sort with added Tsolikauri dominates.

The essence of the method is that the grapes are picked in the increased sugar-containment period, afterwards the wine ferments at law temperature, approximately 4-5 degrees.

White semi-sweet

Light breakfast, fruits, desserts, appertain.

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