This Shalauri Rkatsiteli is made from the Rkatsiteli grape of the same name, grown in the Shalauri zone, a very old 1.5 ha vineyard planted in 1956 whose soil consists of clay-limestone.
The wine is natural and made according to the traditional Qvevri method. It is fermented with naturally occurring native wild yeast and no artificial additives have been added. The only additive used is sulfur in an amount consistent with natural winemaking standards. The maceration time for this Rkatsiteli is 6 months.
Before these amber-colored wines are marketed, they must have matured for at least 2.5 years with at least 12 months of aging in the Qvevri.
This Shalauri Rkatsiteli 2018 was selected by Japan Airlines for their prestigious wine list offered to first-class passengers.
The winery has implemented a double grape control during the harvest which is picked by hand. The first check takes place at the vineyard where quality grapes have been carefully selected and the rest have been rejected. Then the grapes are checked at a sorting table, where the dubious grapes are then rejected or adjusted with special scissors. The destemmed and partially crushed grapes are then poured into a Qvevri. During the fermentation, the must is stirred with traditional wooden devices. As the wine fermented, the Qvevri form promoted circulation and clears the wine. The wine is fermented for 14-16 days using naturally occurring native wild yeasts. After the alcoholic and malolactic fermentation is over, qvevri is closed and sealed and the wine matures with skin contact for another 6 months.
And it’s this long-lasting skin contact during maceration that gives amber wines that iconic amber color and more tannins than conventionally made white wine. In the spring, right after the Georgian Orthodox Easter, the shells and seeds are removed from the wine, Qvevri is refilled and the wine left in the Qvevri to mature for another 6 months. After the completion of wine maturation in the Qvevri, the wine is bottled and then stored for bottled aging in an underground cellar.
This beautiful wine has fruity aromas blended with flavors such as walnut and dried fruit complemented with firm tannins to ensure the richness and authenticity of our Rkatsiteli.
This wine pairs well with cooked tarragon lamb, with roasted trout and chicken skewers. It can also be combined with salads and dishes seasoned with herbs and garlic.