Telavi Tvishi

About the Wine

Grapes are hand-picked at the optimum of their maturity at the end of October, beginning of November. Softly de-stemmed grapes are cooled down to 4-6°C and then gently pressed in the pneumatic press. Later, the settled and clear juice starts fermenting slowly at precisely controlled temperature of 15°C in stainless steel tanks. When the fermenting juice reaches an optimum balance of sugar and acidity, the process is stopped by cooling, in order to retain the natural sweetness and freshness of the wine. Afterwards wine is kept cold at around 0°C before bottling. Importer: Telavi Wine Cellars