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Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (28°C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is performed by délestage and remontage. When the fermenting juice reaches optimum sugar/acidity balance, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine.
We charge CZK 100 for transport
Zásady zabezpečení (upravuje se pomocí modulu Ujištění zákazníka)
Zásady doručení (upravuje se pomocí modulu Ujištění zákazníka)
Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (28°C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is performed by délestage and remontage. When the fermenting juice reaches optimum sugar/acidity balance, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine.
Brand: MARANI
Grapes are hand-picked at the optimum of their maturity. After soft de-stemming the grapes were gently pressed in pneumatic press. Fermentation takes place in stainless steel tanks at controlled temperature (16-18°C) for 3-4 weeks, which was followed by farther refinement in the stainlesssteel reservoirs. We deliver around Prague We charge CZK 100 for...
Brand: MARANI
Grapes are hand-picked at the optimum of their maturity. After soft De-stemming, fermentation took place in stainless steel tanks at controlled temperature (16-18°C). When the fermenting juice reaches optimum sugar/acidity balance, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine. We deliver around...
Brand: MARANI
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...
Brand: MARANI
Grapes are hand-picked at the optimum of their maturity. 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...
Brand: MARANI
Grapes are hand-picked at the optimum of their maturity end of September and beginning of October. Softly de-stemmed grapes are cooled down to t 4-6°C, macerated on skins for 8 hours and then gently pressed in the pneumatic press. Later, the settled and free run clear juice starts fermenting slowly at precisely controlled temperature (15-18°C) in...
Brand: MARANI
In the first decade of September, in our Kondoli vineyards, Mtsvane Grapes are hand-picked. After de-stemming grapes are cooled down to t 4-6°C and thus kept for 8 hours on skin maceration and then gently pressed in pneumatic press. The fermentation is held in stainless steel tanks at 14-15°C for around 1 month time. After the fermentation completes, the...
Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (28°C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is performed by délestage and remontage. When the fermenting juice reaches optimum sugar/acidity balance, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine.
We charge CZK 100 for transport
