Marani Khvanchkara 0,75 L

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Marani Khvanchkara. Grapes are hand-picked at the optimum of their maturity end of October, beginning of November. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is performed by délestage and remontage. After 5-7 days of maceration, when usually the desired level of residual sugar is reached, fermentation 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.

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We charge CZK 100 for transport

Delivery over 400 CZK Free of charge

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CZK536.36
CZK472.00 Save 12%
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Description

Grapes are hand-picked at the optimum of their maturity end of October, beginning of November. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is performed by délestage and remontage. After 5-7 days of maceration, when usually the desired level of residual sugar is reached, fermentation 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.

  • Wine-growing region: RACHA-LECHKHUMI
  • viticulture region Appellation: Khvanchkara Specific Viticulture area (SVA)
  • Climate type: Moderate continental
  • Wine classification: Appellation wine
  • Varietal composition: Aleksandrouli 50%, Mujuretuli 50%
  • Grape source: 100% Kvanchkara Specific Viticulture area, right bank of Rioni River
  • Grape yield: 8 ton/hectare
  • Wine type: Medium sweet vintage red
  • Wine analysis (indicative): Alc. 11% vol; Res. Sugar 30-45 g/l; T/A 5,5-6,5 g/l
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Marani Khvanchkara 0,75 L

Marani Khvanchkara 0,75 L

Marani Khvanchkara. Grapes are hand-picked at the optimum of their maturity end of October, beginning of November. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is performed by délestage and remontage. After 5-7 days of maceration, when usually the desired level of residual sugar is reached, fermentation 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.

We deliver around Prague

We charge CZK 100 for transport

Delivery over 400 CZK Free of charge

Write your review
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