Dry white wine Tsinandali is made of Rkatsiteli and Mtsvane grape varieties. Grapes are handpicked at optimum of their maturity at 18-22% of sugariness and 7.5-8 titratable acidity. After removing the stem and de-pressing, juice is moved to the cleansing reservoir and kept there for 15-18 hours. Then, the clear juice is removed from the sediment and moved into fermentation reservoirs. We add the pure culture yeast. The fermentation proceeds at a low temperature of 12-15°C degrees
