This wine is derived from the Kakhuri Mtsvane grapes harvested in the Vazisubani Controlled Appellation of Origin and made by the Traditional Georgian method in subterranean terracotta jars
(called Qvevri). The wine exhibits fine tropical overtones coupled with those of dried figs. Clean and long, with a lingering finish that harmoniously complements its tannin rich body.
The wine combines perfect with assorted cheeses and meat products both stewed and fried.
And it’s best served at 10-12 ° C.
Vineyards: The vineyards were planted in 2016 at one of the best plots of the Mukuzani PDO – Vazisubani Estate. Historically Mtsvane is falling within this PDO as a variety for controlled appellation wine of Vazisubani and, therefore, our Mtsvane vineyard is giving the fruit from its unique home-terroir.
The vines are treated only manually including selective picking, when ready to harvest.
Soils: Stony clay at 450 to 550 AMSL with mild carbonate bedrock.
Yield: max 8-10 tons/ha, equivalent to 55 to 70 HL/ha.
Harvest: Harvest day is decided when the grapes are fully responding to the final wine style requirements. We pick our grapes only manually to ensure the highest quality.
Vinification: Depending on the year, grapes may be or may not be de-stemmed. Partial de-stemming may also be applied. Crushing is mostly avoided as well as we do not chill the must. Instead, we pick grapes very early and try to start wild fermentation at the natural temperature. The size of our qvevri’s range from 1300 to 2500 L. This allows us to conduct wild fermentation at the soil temperature without peaking it too high, thus retaining the true characters of the year. Naturally started fermentation stops when wine is dry. From here we taste all the qvevri’s and we fill up each individual ones from the selected ones leaving them full for a long maceration up to 5 to 6 months.
Then, macerated wines are taken off their bottoms, which contain: Yeast lees, skins, seeds and sometimes stems.
Wines are let to breathe, i.e. left in contact with air. Then, we transfer wines back to the qvevri or other containers for further clarification and style formation. Once the style has been
reached, they go through preparations for bottling.
Our Mtsvane Qvevri ages for 5 to 6 months before its release.