Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is performed by délestage and remontage. After 5-7 days of maceration, when usually the desired level of residual sugar is reached, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine Afterwards wine is kept cold around, 0°C, before the bottling.
We are committed to bringing you quality, environmentally friendly wines at a great value
We create our wines in two wineries owned by us which are the blend of old traditional and modern architecture
We have won numerous awards on most respected wine competitions
We have a sophisticated laboratory with modern and proven equipment to achieve finest quality
We have more than 28 grape varieties planted and constantly strive to find a new flavor by mixing grapes and wines
Our company produces more than 20 types of fine wine, ranging from dry to semi sweet, from white to amber
80% of our wine is made of estate grown grapes
100% of our wine is made of indigenous Georgian grapes. Georgia has more than 500 varieties
We do the Georgian Brandy distillation. About 10% of our sales in brandy
We do respect equality everywhere. About 60% of our employees are women
