Marnaveli Rkatsiteli Oaked

Profile & Story

All grapes were hand-picked, and the healthiest clusters were carefully selected. The clusters were destemmed, crushed, and gently pressed. To preserve and enhance the aromatic profile of the Rkatsiteli variety, the juice was clarified and inoculated with specially selected yeast. Fermentation lasted about 7 days at a temperature of 12–14°C (54–57°F). Malolactic conversion was suppressed to retain fresh characteristics. After fermentation, the wine was racked from the lees and transferred to 4th-use French oak barrels, where it matured for 6 months. Importer: Vinoveli