Carbonic maceration of Chinuri in Qvevri coming from Igoeti and Lamiskana.
Harvest took place the 30th of September and 10th of October.
After 2 weeks of maceration, wine was pressed and racked to Qvevri and old oak barrels for an ageing of 6 months.
The Qvevri part went through a coarse filtration.
Bottled unfined with a minimal amount of So2.
Production : 700 bottles
In the glass, a light yellow color with amber hue.
The nose is very expressive and explosive, pears, whites peaches with nuances of cinnamon.
The mouth is textural and refreshing, lemon tart with fresh apricots supported by hints of acacia honey.
Long and bright finish that highlights wine’s sapidity and soul.
Alcohol : 12 %
Ph : 3,52
TA : 4,9 g/l
VA : 0,85 g/l
SO2 Total : 30 mg/l
SO2 free : 10 mg/l