In the first decade of September, in our Kondoli vineyards, Mtsvane Grapes are hand-picked. After de-stemming grapes are cooled down to t 4-6°C and thus kept for 8 hours on skin maceration and then gently pressed in pneumatic press. The fermentation is held in stainless steel tanks at 14-15°C for around 1 month time. After the fermentation completes, the wine is racked to another tank for farther refinement. First lot of wine is bottled in March 2011.

Tasting Notes
Color:
Pale gold with greenish highlights.
Aromas:
Intense floral and inviting nose with hints of Grapefruit and lemon.
Palate:
Full and weighty to taste with notes of tropical fruits, green apple is lingering to the crisp and zesty finish with fresh and mouthwatering acidity.