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DURUJI VALLEY
Since 1533
Name : Red dry wine Saperavi Qvevri
Vine sort : 100% Saperavi
Vine age : 65 years
Vineyard : Saperavi is spread on the valley of the Duruji, where the soil, rich with black shale, the complex of Caucasus south ranges and the river create the unique conditions which are so important as for the vine resuscitation as well as for the high quality of the final product -wine.
Vintage : At the time of grapes physiological ripeness, selective picking by hands (only the healthy bunches) takes place at the end of September.
Harvest: 6-7 ton on hectare
Technology : Traditionally method fermentation in Qvevri with must and steam until the complete fermentation, then malo-lactic fermentation until first heat of spring, until March of following year. Afterwards wine aged in oak barrels.
Characterization : Saperavi shows well the best qualities of the vine sort. The wine is pomegranate colored with well-expressed sort aroma, in which the tones of cherry and French plum match harmoniously with the pleasant tones of cinnamon. The wine leaves the pleasant acerbity in the mouth cavity, herewith it doesn’t decrease the common harmoniousness of the wine.
Recommendation : An optimal temperature for drinking 17-19°C.
The wine goes well with all kinds of meat dishes and aged cheese.
Name : saperavi
Name Dry Red Wine: Saperavi from old vine
Vine sort : 100% Saperavi
Vine age : 70 years
Vineyard :Kvareli is a high quality wine due to the soil and microclimate of its specific zone, which is surrounded by the forests of the Caucasus to the north and the Alazani Valley to the south. The best vineyards within this micro-zone are owned by Corporation Kindzmarauli and represent the oldest wines with the highest quality, dating back several centuries.
In order for the wine to achieve this high quality, the harvest regulation begins from the initial stage of cutting. During the cutting process, all damaged and injured grape bunches are removed. Finally, the unripe (green) grapes are picked so that only one bunch is left on each shoot. This green vintage decreases the harvest by 50%, however this process greatly increases the quality of the wine.
Vintage : Once the grapes are ripe, the healthy bunches are selectively picked by hand; this takes place at the end of September and beginning of October.
Harvest : 4-5 ton on hectare
Technology : Classical fermentation of must, with halting on must after 3 weeks of fermentation; followed by malolactic fermentation and aged in oak barrels for 2-3 years.
Characterization : The wine is rich with ripe, rounded phenols and is easy to drink despite its high alcohol content. Kvareli has a complex aroma of berries, French plums and black currants, which are supplemented with delicate vanilla and carnation tones. It has a pleasant and full taste that lingers on the tongue for several hours. This wine keeps well for several years, and will exhibit the best qualities of the Saperavi grape.
Recommendation : The optimal temperature for drinking is 18-20° C.
Wine is bold and complex goes well with heartier foods such as roasted red meats, mutton and refines cheese.
Name : Red Semi-Dry Wine: Phirosmani
Vine sort : 100% Saperavi
Vine Age : 10-12 years
Vineyard : Phirosmani is grown in companies own vineyards, which are spread on the left bank of the Duruji River. Duruji river and the Caucasus mountain makes unique microclimate that allows the grapes to ripen perfectly with a high amount of sugar, which is one of the most important conditions when making a high-quality, semi-dry wine.
Vintage : Once the grapes are ripe, they are selectively picked by hand (only the healthy bunches); this takes place at the end of September.
Harvest : 8ton on hectare
Technology : After the stems are removed and the grapes are pressed, one part of the must is selected and set aside. The remaining sediment goes through controlled alcoholic fermentation during 5-6 days, before bottling previously selected must is added back into the wine.
Characterization : “Phirosmani “boasts a lovely pomegranate color and a pleasant aroma. It has a sweet taste that balances agreeably with the phenols and acidity, and matches perfectly with its delicate aroma.
Recommendation: The optimal temperature for drinking is 15-17° C.
“Phirosmani” goes well with spicy and flavorful dishes, specifically Asian cuisine. It can also be served with dessert.
Name : Red dry wine Kvareli
Vine variety :100% Saperavi
Vine age : 35 years
Vineyard : The specific zone soil and microclimate of Kvareli provide the receipt of the highest quality wine. Micro zone of Kvareli is bounded with the wooded ridge of Caucasus mountain from the North and on the other side, distances from the Alazani valley in the South.
Kvareli micro zone is basically distinguished with the high content of the black shale in the soil, which enables reaching the best balance in wine, at the same time, law and medium productivity, which is characterized for the soil rich with black shale, directly proportionally increases the mineralization, aging potential and accordingly, the quality of the wine. The best vineyards are in the ownership of the company, which represent the best viticulture places for the ancient, high quality wine, approved for centuries.
To achieve the high-quality in vineyards the regulation of the harvest is started from the cutting process, after which moving off all damaged and diseased bunches is carried out.
Grape-harvest : Hand-picking (only the healthy bunches) is carried out in the end of September, during the physiological ripeness of the wine.
Harvest : 8 ton on hectare
Technology : Classic, fermentation on dregs for 3 weeks. Leaving on the dregs after fermentation, which is followed by apple-lactic acid boiling and aging in the barrels for 12 months.
Description : The wine is rich with ripe phenols, despite the high alcohol content, the wine is pleasant for drinking, has the high aging potential and in condition of bottle storage (aging) the wine becomes more sharp and reveals the best qualities of Saperavi variety. In the aroma of the wine the tones of a forest berry, dried black plum and well expressed black currant tones are dominating complexly, filled with the tones soft vanilla and clove. The resting taste of the wine is pleasant, complete and full as well, which may be left for couple of hours.
Recommendation : Optimal temperature for drinking 15-17° C
The wine is quite strong and complex, herewith, the domination of the wine is clear while having a less expressed meal, typical, strong food is nice with the mentioned wine; e.g. red meat roasted meals, best with mutton meals and aged cheese.
Name : Dry Red Wine: Mukuzani
Vine sort : 100% Saperavi
Vine age : 25 years
Vineyard : Mukuzani is grown in a traditional high-quality winemaking region and is one of the best-known names in Georgian dry red wines. The high quality of wine in the Mukuzani micro-zone is conditioned by the carbonate soils and the microclimate that dominates in this zone. The grapes in this zone are quite ripe, which is an important quality for this particular wine, and allows a higher extraction level.
Vintage : Once the grapes are ripe, the healthy bunches are selectively picked by hand; this takes place at the end of September.
Harvest : 7-8 ton on hectare
Technology : Classical fermentation with must until complete fermentation, followed by malolactic fermentation and aging in Caucasian oak barrels for 1-2 years.
Characterization : Mukuzani, also called the prince of Georgian wines, is one of the best-known dry red wines in Georgia. The wine has dark pomegranate color, with a vibrant bouquet of cherry and black currants that balances perfectly with hints of vanilla and oak. Mukuzani has a harmonious taste, which demonstrates its great potential and high levels of ripe phenols, and lingers pleasantly for quite some time.
Recommendation: The optimal temperature for drinking is 18°.
This bold and complex wine pairs well with roasted dishes including mutton and goat, as well as cheese.
Name : Red naturally Semi-Sweet Wine: Kindzmarauli
Vine sort : 100% Saperavi
Vine age : 20 years
Vineyard : Corporation Kindzmarauli owns 200 of the 300 vineyards, which are specific to the Kindzmarauli wine. Kindzmarauli, known from the ancient time as the royal vineyards, is made according to a traditional winemaking process, which is one of the best in Georgia, according to the wine qualitative indices. The micro-zone of Kindzmarauli contains high levels of black shale, which distinguishes the soils and lends itself to producing a high quality wine.
In order for the wine to achieve this high quality, the harvest regulation begins from the initial stage of cutting. During the cutting process, all damaged and injured grape bunches are removed.
Vintage : Once the grapes are ripe, the healthy bunches are selectively picked by hand; this takes place at daybreak at the end of September and beginning of October.
Harvest : 8 ton on hectare
Technology : After the stems are removed, the grapes are skinned and pressed, followed by controlled alcohol fermentation. The fermenting matchari (new wine) is chilled on -2°C ensure the remaining sugars stay in the wine.
Characterization : Kindzmarauli has a rich pomegranate color with a reddish shade and beam, which is typical for this particular micro zone and type of wine. A pleasant, strong aroma of red berries and cherries distinguishes it, and leaves it with a delicate taste. The sweetness balances the acidity harmoniously, and provides a pleasant aftertaste, which is indicative of a high quality wine.
Recommendation : The optimal temperature for drinking is 15-17° C.
The wine can be served as an aperitif, with dessert, or with roasted meats and heavily salted cheese.
Name : White dry wine of the place of origin - Napareuli.
Vine variety :Rkatsiteli 70%, Mtsvane 30%
The vintage of the vine : 30 years
Vineyard : Napareuli tends to be one of the best wine-makers specific zones, at the same time, Napareuli is characterized by having one of the longest histories typical for Georgian dry white wines.
In the micro-zone of Napareuli, the high quality of wine is conditioned by cobble-loamy and cobble-sandy soils brought by Alazani River and its tributaries Lopota and Stori and the climate, which is formed by the mentioned rivers and the south ridge of Caucasus mountain.
Grape-harvest : Hand-picking (only the healthy bunches) is carried out in the end of September, during the physiological ripeness of the wine.
Harvest :10 ton on hectare
Technology : The crushing of the whole bunches is carried out softly as far as possible, after that the segregation of free-flowing fraction of must. After processing and cleaning of must, alcoholic fermentation is produced, which occurs under strict control at a temperature of 17-19 degrees. Before bottling it is aged in oak barrels for 6-9 months.
Description :Napareuli is white dry wine of Georgian origin. The wine is straw-colored, well-expressed, with developed bouquet dominated by tones of ripe apple and peach. The taste of the wine is harmonious, characterized by a pleasant live sourness.
Recommendation : The optimal temperature for drinking is 14-16Ëš.
The wine has a strong enough flavor, in which the fruit tones are well combined with oak tones. At the same time, the wine is soft, harmonious and sparkling, which goes well with white meat and fish dishes
Name :Red Semi-Sweet Wine: Khvanchkara
Vine sort : 70% Aleqsandrouli, 30% Mujuretuli
Vine Age : 25 years
Vineyard : Khvanchkara is grown in the micro-zone of traditional winemaking, which is one of the best and most interesting regions for making quality semi-sweet red wines. This particular micro-zone has extraordinary soil conditions due to its location on the south slope of the Rioni River’s right bank, in the Ambrolauri region. To achieve this high quality of wine, the regulation of the harvest in the vineyards starts when the grapes are first trimmed.
Vintage : Once the grapes are ripe, the healthy bunches are selectively picked by hand; this takes place in October
Harvest : 5- 6ton on hectare
Technology : The grapes are skinned and the stems are pressed out; this is followed by controlled alcoholic fermentation. The fermented matchari (new wine) is then chilled on -2°C so the remaining saccharine stays in the wine.
Characterization : Khvanchkara is ruby-colored with a reddish shade and glow, which is typical for this particular micro-zone and varietal. It has a distinguishable violet bouquet, and a soft, enjoyable taste. The sweetness of the wine balances harmoniously with the acidity, which pleasantly lingers on the tongue for a while and also demonstrates the wine’s high quality.
Recommendation : The optimal temperature for drinking is 14-16° C.
Khvanchkara can be served as an aperitif, or with dessert.
Name : Red dry wine Aleksandrouli.
Vine varieties: 85% Aleksandrouli, 15% Mudjuretuli.
Vine age : 10 years
Vineyard : Aleksandrouli is spread on the valley of the river Duruji, where the soil, rich with black shale, the complex of Caucasus ranges and the river create the unique conditions which are so important as for the vine resuscitation as well as for the high quality of the final product -wine.
Vintage : At the time of grapes technical ripeness, selective picking by hands (only the healthy bunches) takes place at the end of September.
Harvest : 6-7 ton on hectare.
Technology : Classical fermentation with must until the complete fermentation, then malolactic fermentation and refinement in 400 liter Caucasian oak barrels during 1-2 years.
Characterization : Aleksandrouli shows well the best qualities of the vine sort. The wine is red- cherry colored with well-expressed sort aroma, in which the tones of red berries, match harmoniously with the pleasant tones of oak. The wine leaves the pleasant acerbity in the mouth cavity, here with it doesn’t decrease the common harmonious of the wine.
Recommendation : An optimal temperature for drinking 18-20° C.
The wine goes well with all kinds of meat dishes and cheese.
Name :Aleksandrouli Qvevri
Name : Red Semi-Sweet Wine: Akhasheni
Vine sort : 100% Saperavi
Vine age : 28 years
Vineyard : Akhasheni is made according to a traditional winemaking process, which lends itself to producing a high quality wine. The high quality of wine in Akhasheni micro zone is conditioned by the carbonate soils and the micro-climate that dominates in this zone. Because of all this, grapes accumulate unusually high sugar in the micro zone, which is very important for making naturally semi-sweet wines.
Vintage : Once the grapes are ripe, the healthy bunches are selectively picked by hand; this takes place at the end of September and beginning of October.
Harvest : 9ton on hectare
Technology : The stems are removed and pressed after followed by controlled alcohol fermentation. The fermenting “matchari” (new wine) is chilled to -2Ëš, because of the remaining sugars stay in the wine.
Characterization : Akhasheni has a pleasant, well-expressed aroma, with quite attractive black plum and cherry tones, which is characteristic for Saperavi. This wine has a complex and harmonious taste, with a delicate sweetness that provides a sense of extravagance.
Recommendation : The optimal temperature for drinking is 16-18° C.
The wine can be served as an aperitif or with dessert.
Name: Red Semi-Sweet Wine Alazani Valley
Vine sort: Saperavi, Aleqsandrouli.
Vine age: 12 years
Vineyard: “Alazni Valley” is grown in the vineyards spread along the Alazani River, which creates a unique condition that is important for vine resuscitation, as well as producing high quality wines.
Vintage: Once the grapes are ripe, the healthy bunches are selectively picked by hand; this takes place in the middle of September.
Harvest: 10-12 ton on hectare
Technology: After the stems are removed and the grapes are pressed, one part of the must, which is concentrated by freezing the water in the must, is set aside. Alcohol fermentation of the remaining must takes place for 2-6 days. Until bottling concentrated must that was previously set aside is then added to the wine.
Characterization: “Alazani Valley” is delicate and velvety, and boasts a lovely ruby color. It has a sweet taste, which goes well with its pleasant and eloquent aroma.
Recommendation: The optimal temperature for drinking is 14-16° C.
“ Alazani Valley” can be served as an aperitif or with dessert.