Products manufactured by
"Telavi Wine Cellar" in the portfolio of company
"Marani Ukraine"
International prizes and awards received wines in the portfolio of company
Marani Ukraine for the last 3 years
Description of the international competition, involving our wines Decanter World Wine Awards Decanter World Wine Awards was founded in 2004 and has gained a reputation as one of the world’s most respected and influential wine competitions. Each year the competition receives entries from over 47 countries worldwide and in 2012 received 14,120 entries, making it the largest wine competition in the world. The results of the competition are published online and in Decanter's October Edition, which, is released in September.An expert panel of tasters from around the world, chaired by Steven Spurrier, judge wines on a regional basis reflecting variety, style and retail price. The Awards are one of the most important competitions in the UK wine trade
The International Wine and Spirit Competition (IWSC) The International Wine & Spirit Competition is an annual wine competition founded in 1969 by the [German/British] oenologist Anton Massel. Each year the competition receives entries from over 80 countries worldwide. The awards given by the competition are considered to be some of the highest honors in the industry. The competition is considered to be the worlds most prestigious wine and spirit competition. The two stage judging process takes place over a six-month period, consisting of blind tasting and detailed technical analysis. Entries are judged by panels drawn from 250 specialists from around the world.
International Wine Challenge The International Wine Challenge (IWC) is an annual wine competition. The International Wine Challenge assesses every wine blind and judges each for its faithfulness to variety, region and vintage. Every wine is assessed independently of its price; "great value for money" awards are made after the wine has been judged for quality. The competition was launched in London in 1984 by Robert Joseph and Charles Metcalfe, originally as a feature in Wine International magazine, later renamed Wine & Spirit, now Harpers Wine & Spirit Trade Review. The competition takes place over two weeks. There are three rounds of blind tasting: groups of eight to twelve wines of the same style are tasted and scored by tables of 4 or 5 judges. There are over 400 judges. Wines scoring more than 84 points out of 100 advance to round two, where they are tasted again and medal winners in each style are awarded. Round three is a tasting of gold medal winners to decide on trophy winners.
Mundus Vini International Wine Award The MUNDUS VINI International Wine Award is a competition held in Germany for wines from all the wine-growing regions in the world. The International Wine Award was first held in 2001. The MUNDUS VINI Great International Wine Award is meanwhile one of the most prestigious wine awards in the world. It is held annually in Neustadt an der WeinstraĂ&#x;e in Germany. Over the course of two weeks, some 180 well-known international wine experts taste more than 6,000 wines from all over the world. The jury, which undertakes the judging of the wines submitted, is made up of German and international oenologists, wine analysts, specialist retailers, sommeliers, trade journalists and buyers from the most important dealers. The members of the jury are recognised by the Organisation Internationale de la Vigne et du Vin (OIV) and licensed for testing wines at international tastings..
Concours Mondial de Bruxelles Founded in 1994, the Concours Mondial de Bruxelles has since then attained the status of a world wine tasting 'championship’. Over 8,300 wines and spirits competing from around the world represent combined sales in excess of 500 million bottles. The trade-only judging panel at the Concours Mondial de Bruxelles consists of foremost international experts. It represents almost forty nationalities and this diversity contributes to the uniqueness of the event. Only those wines and spirits that have achieved the highest scores are eligible for the prestigious medals.
Vinalies Internationales Vinalies Internationales is an international wine competition organized by the Union des OEnologues de France. This year, 3,500 different wines and specialty beverages were sampled and judged at the five-day event. One of the main objectives of the Vinalies Internationales is to emphasize the maturation potential of each product tested and to recognize it accordingly. Wines and specialty beverages are grouped according to origin and type, and then tasted by a jury of French and international oenologists. The Vinalies Internationales is the only competition in France to have received the endorsement of three of the country’s most important wine industry associations: the Organisation Internationale de la Vigne et du Vin, VinoFed and the Union Internationale des OEnologues.
Wine TM Marani
Alazany Valley White Trophies and medals :
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Winegrowing region: Climate type: Wine classification: Varietal composition: Grape source:
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Wine type: Wine analysis (indicative):
KAKHETI viticulture region Moderate continental Regional wine Rkatsiteli 90%. Mtsvane 10% 50% Kondoli Vineyards 50%. From North-East Kakheti Medium sweet white Alc.12% vol; Res. Sugar: 30-45 g/l; T/A: 6-7g/l
Vinification: Grapes are hand-picked at the optimum of their maturity. Softly de-stemmed grapes are cooled down to t 4-6°C and then gently pressed in the pneumatic press. Later, the settled and clear juice starts fermenting slowly at precisely controlled temperature (15-18°C) in stainless steel tanks. 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. Wine is usually bottled in few months after the vintage. • •
Color: Aromas:
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Palate:
Bright pale greenish-yellow wine It has an intriguing bouquet of toasted nuts and ripe apples with the touch of quince and melon The taste is fresh with mild acidity and gently sweet and rounded with dominant notes of candied quince peel
Food matching : Appetizers, spicy Asian dishes. t: 10-12°C
Tbilisuri Trophies and medals :
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Winegrowing region: Climate type: Wine classification: Varietal composition: Grape source:
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Wine type: Wine analysis (indicative):
KAKHETI viticulture region Moderate continental Regional wine Rkatsiteli 90%. Mtsvane 10% 50% Kondoli Vineyards 50%. From North-East Kakheti Medium dry white Alc.12% vol; Res. Sugar: 9-12 g/l; T/A: 5,5-7g/l
Vinification: Grapes are hand-picked at the optimum of their maturity. Softly de-stemmed grapes are cooled down to t 4-6 °C and then gently pressed in the pneumatic press. Later, the settled and clear juice starts fermenting slowly at precisely controlled temperature (15-18 °C) in stainless steel tanks. 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. Wine is usually bottled in few months after the vintage. • •
Color: Aromas:
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Palate:
Pale straw with greenish highlights Fragrant and fresh tropical fruits with some melon and white flowers The natural sweetness perfectly balances the acidity, resulting in generous peach and nectarine fruit finish
Food matching : Aperitif, traditional vegetable dishes. t: 10-12°C
Mtsvane Trophies and medals :
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Winegrowing region: Climate type: Wine classification: Varietal composition: Grape source:
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Wine type: Wine analysis (indicative):
KAKHETI viticulture region Moderate continental Regional wine Mtsvane 100% 50% Kondoli Vineyards 50%. From North-East Kakheti Dry white Alc. 12 %. T/A: 6g/l
Vinification: 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 wine is racked to another tank for farther refinement. First lot of wine is bottled in March 2011. • • •
Color: Aromas: Palate:
Light straw color with greenish tinge Grapefruit, lemon, green apple and some herbal aromas. Light and delicate with prevailed citrus and other tropical fruit flavor. Aftertaste is lingering and mouthwatering supported by fresh acidity and fruity notes.
Food matching : As an aperitif, salads or creamy pasta dishes. t: 8-10°C
RkatsiteliChardonnay Trophies and medals :
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Winegrowing region: Climate type: Wine classification: Varietal composition: Grape source: Wine type: Wine analysis (indicative):
KAKHETI viticulture region Moderate continental Regional wine Rkatsiteli 70%; Chardonnay 30% 100% Kondoli Vineyards Dry white Alc.13,5 % vol; Res. Suger: <3 g/l; T/A: 5-6g/l
Vinification: Selected grapes of two varieties from our Kondoli vineyards are separately handharvested at the optimum of their maturity. Soft de-stemmed grapes are cooled down to t 4-6°C and then gently pressed in the pneumatic press. Later, fermentation starts slowly at precisely controlled temperature (15-18°C) in stainless steel tanks. The Final blend is made after 3-4 month of separate aging. Minimal filtration and bottling completes the process. • • •
Color: Aromas: Palate:
light straw with golden highlights Pear, quince and peach. Smooth and intense with a mix of ripe yellow fruits and drop of refreshing lemon juice, balanced by mouthwatering and lingering finish with hint of citrus notes.
Food matching : Perfect on its own, as an aperitif or with white meat and fishes. t: 10-12°C
Tsinandali Trophies and medals:
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Winegrowing region: Appellation: Climate type: Wine classification: Varietal composition: Grape source: Wine type: Wine analysis (indicative):
KAKHETI viticulture region TSINANDALI Specific Viticulture area (SVA) Moderate continental Appellation wine Rkatsiteli 80%, Mtsvane 20% 100% company own vineyards Dry vintage white Alc.13,5% vol; Res. Suger:<4 g/l; T/A: 5-6g/l
Vinification: 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 stainless steel tanks. After the fermentation completes the wine is racked clean to another tank for farther refinement. 30% of the wine is aged in oak barrels for 4 month. Wine is released not earlier than August following to the vintage year. • • •
Color: Aromas: Palate:
Light golden color Prevailed by apples, peaches, pears and ripe apricots. Completely repeats promise of the nose. Mid palate is silky and round with ripe fruity notes. Aftertaste is lingering, supported by light acid balancing the fruity sweetness.
Food matching : Grilled salmon, white meats, vegetable dishes. t: 8-12°C
Vazisubani Trophies and medals:
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Winegrowing region: Appellation: Climate type: Wine classification: Varietal composition: Grape source: Wine type: Wine analysis (indicative):
KAKHETI viticulture region VAZISUBANI Specific Viticulture area (SVA) Moderate continental Appellation wine Rkatsiteli 80%, Mtsvane 20% 100% VAZISUBANI Specific Viticulture area Dry vintage white Alc.13,5% vol; Res. Sugar:<4 g/l; T/A: 5-6g/l
Vinification: 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°C) in stainless steel tanks. After the fermentation completes the wine is racked clean to another tank for farther refinement. 30%40% of the wine is aged oak in barrels for 4 month. Wine is released not early than September following to the vintage year. • •
Color: Aromas:
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Palate:
Bright golden color Intense and elegant fruity aromas with dominant apple and melon Refined and full bodied, with light oak touch, lingering zesty finish and buttery aftertaste
Food matching : Traditional dishes of chicken and vegetable. t: 8-12°C
Tvishi Trophies and medals:
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Winegrowing region: Appellation: Climate type: Wine classification: Varietal composition: Grape source: Wine type: Wine analysis (indicative):
RACHA_LECHKHUMI viticulture region TVISHI Specific Viticulture area (SVA) Moderate continental Appellation wine Tsolikauri 100% 100% TVISHI Specific Viticulture area Medium sweet vintage white Alc.11% vol; Res. Suger: 30-45 g/l; T/A: 67,5g/l
Vinification: Grapes are hand-picked at the optimum of their maturity at the end of October, beginning of November. Softly de-stemmed grapes are cooled down to t 4-6°C and then gently pressed in the pneumatic press. Later, the settled and clear juice starts fermenting slowly at precisely controlled temperature (15°C) in stainless steel tanks. 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. Afterwards, until the bottling, wine is kept cold at around 0°C. • •
Color: Aromas:
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Palate:
Light straw color with greenish highlights Banana, mango, orange and apricot determine the aroma profile. Palate exhibits the loads of tropical fruits with lemony notes. The delicate sweetness mingled with natural sourness is lingered into extended and balanced aftertaste.
Food matching : On its own, fish and chicken pates and tasty cheese. t: 8-10°C
Alazany Valley Red Trophies and medals:
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Winegrowing region: Climate type: Wine classification: Varietal composition: Grape source:
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Wine type: Wine analysis (indicative):
KAKHETI viticulture region Moderate continental Regional wine Saperavi 100% 50% from Kondoli vineyards, the rest throughout Kakheti Medium sweet red Alc.12% vol; Res. Sugar: 30-45g/l; T/A: 5,57g/l
Vinification: 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 was fermented using the cultural yeast strains. Skin and cap management was 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. • • •
Color: Aromas: Palate:
Dark red with purple hues Dominant blackcurrant, blackberry and cherry aromas Fresh and fruity, still full bodied. Varietal notes followed from the nose are perfectly balanced by the complex and sweet finish.
Food matching : Desserts, spicy Asian cuisine. t: 12-16°C
Pirosmani Trophies and medals:
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Winegrowing region: Climate type: Wine classification: Varietal composition: Grape source: Wine type: Wine analysis (indicative):
KAKHETI viticulture region Moderate continental Regional wine Saperavi 100% Sourced throughout Kakheti Medium dry red Alc. 12% Res. Suger: 9-12g/l Total acid: 5-7g/l
Vinification: 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. • • •
Color: Aromas: Palate:
Intense ruby color with violet hue Ripe blackberry and blackcurrant with the hints of prune Young and full- bodied, with dense sweet fruits, soft yet spicy with well balanced blackberry finish.
Food matching : With baked ham, sausages, pasta. t: 16-18°C
Saperavi Trophies and medals:
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Winegrowing region: Climate type: Wine classification: Varietal composition: Grape source: Wine type: Wine analysis (indicative):
KAKHETI viticulture region Moderate continental Regional wine Saperavi 100% 100% Kondoli Vineyards Dry red Alc.13,5% vol; Res. Suger: <3 g/l; T/A: 5-6g/l
Vinification: 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 using selected yeast strains. Color and body extraction is managed by délestage and remontage. After 8-10 days of maceration, the wine is racked clean, transferred for malolactic fermentation and aged in stainless steel tanks. Small part of the wine is aged in French oak barrels for 3-4 month, to add wine extra dimensions and complexity derived from fine oak. • • •
Color: Aromas: Palate:
Deep, dark red color Deep plums, savory prunes and crushed blackberry nose Full, ripe, concentrated palate of creamy blackberry fruits, giving way to a long finish with plentiful but polished tannins.
Food matching : Grilled and smoked meat, different cheese. t: 16-18°C
Saperavi Cabernet Trophies and medals:
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Winegrowing region: Climate type: Wine classification: Varietal composition: Grape source: Wine type: Wine analysis (indicative):
KAKHETI viticulture region Moderate continental Regional wine Saperavi 50%; Cabernet Sauvignon 50% 100% Kondoli Vineyards Dry red Alc.13,5 % vol; Res. Suger: <4 g/l; T/A: 5-6g/l
Vinification: Grapes are hand-picked at the optimum of their maturity. After Soft destemming and crushing, two varieties are fermented separately at controlled temperature (23-28°C) in stainless steel tanks using selected yeast strains. Color and body extraction is managed by délestage and remontage. After 8-10 days of maceration, the wine is racked clean, transferred for malolactic fermentation. 90% of it is aged in stainless steel tanks and 10% in French oak barrels for 4 month. The Final blend is made after 5 month. Minimal filtration and bottling competes the process. • •
Color: Aromas:
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Palate:
Deep red color Blackberry, black currant and ripe cherry with some herbal notes Ripe, full-bodied and concentrated, offering lovely black berry joined by touch of black cherry and prune flavors. The finish is long and complex supported by firm tannins with some oaky notes.
Food matching : The perfect wine for grilled meat, different cheese. t: 16-18°C
Napareuli Trophies and medals:
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Winegrowing region: Appellation: Climate type: Wine classification: Varietal composition: Grape source:
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Wine type: Wine analysis (indicative):
KAKHETI viticulture region Napareuli Specific Viticulture area Moderate continental Appellation wine Saperavi 100% 100% Napareuli Specific Viticulture area, sourth facing bank of Alazani River. Dry vintage red Alc.13,5% vol; Res. Sugar: <4 g/l; T/A: 4,55,5g/l
Vinification: 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 was fermented using the cultural yeast strains. Skin and cap management was performed by délestage and remontage. After 12-14 days of maceration, wine was racked clean and transferred for malolactic fermentation and 9-12 month maturation in 225 l oak barriques, which was complemented by refinement in stainless steel tanks and bottles at the optimum temperature. • •
Color: Aromas:
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Palate:
Medium ruby red The wine shows fine bouquet of strawberry and spice and a subtle hint of vanilla. Smooth and mellow texture, with plenty of fruit, liquorice notes, subtle oak and seamless finish with sweet tannins.
Food matching : Grilled meat, game, medium aged cheese. t: 18°C
Mukuzani Trophies and medals:
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Winegrowing region: Appellation: Climate type: Wine classification: Varietal composition: Grape source:
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Wine type: Wine analysis (indicative):
KAKHETI viticulture region Mukuzani Specific Viticulture area Moderate continental Appellation wine Saperavi 100% 100% Mukuzani Specific Viticulture area, north facing bank of Alazani River. Dry vintage red Alc.13,5 % vol; Res. Sugar: <4 g/l; T/A: 4,55,5g/l
Vinification: 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 was fermented using the cultural yeast strains. Skin and cap management was performed by délestage and remontage. After 12-15 days of maceration, wine was racked clean and transferred for malolactic fermentation and 10-12 month of aging in 225 l oak barriques, which was complemented by aging in stainless steel tanks and bottles at the optimum temperature. • •
Color: Aromas:
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Palate:
Deep red color Complex and rich nose with blackberry, prune, cinnamon, black pepper and dried fig flavours. The initial palate is juicy with mix of ripe black cherry and damson plum, goes on with chocolate and touch of black pepper and spices. Licorice and again the juiciness, supported by firm tannins extend in long finish.
Food matching : Grilled meat, game, medium aged cheese. t:18°C
Akhasheni
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Winegrowing region: Appellation: Climate type: Wine classification: Varietal composition: Grape source:
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Wine type: Wine analysis (indicative):
KAKHETI viticulture region Akhasheni Specific Viticulture area (SVA) Moderate continental Appellation wine Saperavi 100% 100% Akhasheni Specific Viticulture area, north facing bank of Alazani River Medium sweet vintage red Alc.11% vol; Res. Suger: 35-45 g/l; T/A: 5,56,5g/l
Vinification: 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 residual sugar is reached, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine. Afterwards, until the bottling, wine is kept cold around 0°C. • • •
Color: Aromas: Palate:
Inky purple red Crushed blackberry, prune and spices. Silky and rich initial palate is full of black fruits and candied cherry. The finish is long and well-balanced with sweet fruit notes and light sourness.
Food matching : Desserts, different cakes, farmhouse cheeses. t: 12-14°C
Ojaleshi
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Winegrowing region: Appellation: Climate type: Wine classification: Varietal composition: Grape source: Wine type: Wine analysis (indicative):
RACHA_LECHKHUMI viticulture region Ojaleshi Specific Viticulture area (SVA) Moderate continental Appellation wine Ojaleshi 100% 100% Ojaleshi Specific Viticulture area Medium sweet vintage red Alc.11% vol; Res. Suger: 30-45 g/l; T/A: 5,56,5g/l
Vinification: 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 residual sugar is reached, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine. Afterwards, until bottling, wine is kept cold at around, 0°C. • •
Color: Aromas:
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Palate:
Light ruby color The nose delivers cherry and raspberry aromas with some notes of crushed pine needles. The taste is light and elegant, traditional for this wine, prevailed by red fruits and some herbacious overtones. Finish is delicate and persistent with candied raspberry and mild acidity.
Food matching : Desserts, fruit cake, farmhouse cheese. t: 12-14°C
Kinzmarauli
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Winegrowing region: Appellation: Climate type: Wine classification: Varietal composition: Grape source:
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Wine type: Wine analysis (indicative):
Trophies and medals:
KAKHETI viticulture region Kindzmarauli Specific Viticulture area (SVA) Moderate continental Appellation wine Saperavi 100% 100% Kindzmarauli Specific Viticulture area, Company own vineyards, south facing bank of Alazani River Medium sweet vintage red Alc.11,5% vol; Res. Suger: 35-45 g/l; T/A: 5,56,5g/l
Vinification: 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 residual sugar is reached, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine. Afterwards, until the bottling, wine is kept cold at around 0°C. • • •
Color: Aromas: Palate:
Purple red with inky hue along the rim Of blackberry and cornelian cherry jam. Is traditionally dominated by ripe blackberry and cherry jam. Mid palate is a bit lighter compared with previous vintage but more delicate and balanced. Aftertaste is persistent, offering perfect combination of natural sweetens and sourness.
Food matching : Desserts, rich fruit cake, spicy and soft cheeses. t: 12-14°C
Khvanchkara Trophies and medals:
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Winegrowing region: Appellation: Climate type: Wine classification: Varietal composition: Grape source:
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Wine type: Wine analysis (indicative):
RACHA_LECHKHUMI viticulture region Khvanchkara Specific Viticulture area (SVA) Moderate continental Appellation wine Aleksandreuli 50%, Mujuretuli 50% 100% Kvanchkara Specific Viticulture area,right bank(south facing) of Rioni River Medium sweet vintage red Alc.11% vol; Res. Suger: 30-45 g/l; T/A: 5,56,5g/l
Vinification: 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, as soon as the desired level of residual sugar is reached, fermentation is stopped by cooling to retain the natural sweetness and freshness of the wine. Afterwards, until the bottling, wine is kept cold around 0°C. • •
Color: Aromas:
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Palate:
Light ruby color Intense, fruity and spicy nose, lacing the cinnamon, the raspberry and cherry notes. Mouth is sweet and fresh, strawberry and sweet cherry are in balance with some almonds and herbal notes. The finish is well supported with light acidity and smooth tannins.
Food matching : Desserts, walnut cake, full flavored soft cheeses. t: 12-14°C
Saperavi Rose Trophies and medals:
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Winegrowing region: Climate type: Soil: Wine classification: Varietal composition: Grape source: Wine type: Wine analysis (indicative):
KAKHETI viticulture region Moderate continental Loamy soil on a limestone bedrock Regional wine Saperavi 100% 100% Kondoli Vineyards Dry Rose Alc.13% vol; Res. Suger: <4 g/l; T/A: 5,5 g/l
Vinification: Saperavi grapes are hand-picked at the optimum of their maturity in the middle of September. Softly de-stemmed and crushed they are cooled down to 4°C and macerated on skins for 8-10 hours. Then the juice is drained and settled. The fermentation proceeded at controlled temperature (15-18°C) in stainless steel tanks, using selected yeast strains. After the fermentation completes, the wine is racked clean to another tank for farther refinement and aging. First lots are bottled between February and April. • •
Color: Aromas:
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Palate:
Light pink color Aromas of pomegranate and barberry are combined with peach and raspberry The taste is crisp and elegant, with the bunch of flavors repeating the nose. The mid palate is silky and round ending with lively rose petal and well balanced aftertaste.
Food matching : Fish and cold meat, summer picnics and barbecues. t: 8-10°C
Wine Kondoli KONDOLI vineyards were first mentioned as a source of noble wines in 1742 by the bibliographer Vakhushti Batonishvili in his book â&#x20AC;&#x153;Life of Georgiaâ&#x20AC;? and since almost three centuries have been the benchmark of quality, reflecting the best of Kakheti region.
Kondoli Vineyards Mtsvane-Kisi Trophies and medals:
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Winegrowing region: Climate type: Wine classification: Varietal composition: Grape source:
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Wine type: Cellaring:
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Wine analysis (indicative):
KAKHETI viticulture region Moderate continental Estate owned single vineyard wine Mtsvane 50%; Kisi 50% 100% Kondoli vineyards. North facing bank of Alazani River Dry vintage white Now, but will grow with honey and dry fruit notes for next couple of years of aging Alc.13,5% vol; Res. Suger: <3 g/l; T/A: 6 g/l
Vinification: Selected blocks of Mtsvane K.05 and Kisi K.05, of Kondoli vineyards have been green harvested during the first days of véraison (in August) in order to artificially reduce the grape yield down to 7 tons per hectare and thus increase the overall quality and concentration of remaining fruit. At the end of September the grapes were hand harvested in small boxes, hand sorted in our winery and chilled down before pressing in pneumatic press. All the necessary measures have been taken to protect the juice from oxidation. After settling the juice, fermentation have been carried out by indigenous yeasts, presented on the grape skins at 13-14°C in order to preserve natural aromas. On completion of fermentation tanks were topped and hand stirring applied for 5 month of aging for flavor and aroma integration. Minimum filtering and bottling completed the process. • •
Color: Aromas:
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Palate:
A light gold with greenish hue Two native varieties compose a natural marriage of fresh, leafy and flower blossom from Mtsvane and Rich tropical fruits, pineapple and ripe plums aromas from Kisi Attack is fresh and inviting, with crisp acidity. Mid palate is rich and balanced, with refined fruit and floral aromas. The aftertaste comes with orange and pineapple juice, yellow flowers and mineral notes.
Food matching : Aperitif, with various poultry and fish dishes. t: 10-12°C.
Kondoli Vineyards Rkatsiteli Trophies and medals:
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Winegrowing region: Climate type: Wine classification: Varietal composition: Grape source:
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Wine type: Cellaring:
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Wine analysis (indicative):
KAKHETI viticulture region Moderate continental Estate owned single vineyard wine Rkatsiteli 100% 100% Kondoli vineyards. North facing bank of Alazani River Dry vintage white Drink now, but will grow with vanilla and dry fruit notes for next couple of years of aging Alc.13,5% vol; Res. Suger: <3 g/l; T/A: 5-6 g/l
Vinification: Selected block of Rkatsiteli K.05 of Kondoli vineyards has been green harvested during the first days of véraison (in August) in order to artificially reduce the grape yield down to 7 tons per hectare and thus, increase the overall quality and concentration of remaining fruit. At the end of September the grapes were handharvested in small boxes, hand-sorted in our winery and undergone the full bunched pressing in the pneumatic press. Fermentation has been carried out by indigenous yeasts, 35% in new French oak barriques, 35% in old and 30% in stainless steel tanks to retain the freshness. Hand stirring applied for 9 month of barrique aging for flavor and aroma integration. Blending has been performed after 12 month of aging. Minimum filtering and bottling completed the process. • • •
Color: Aromas: Palate:
Bright golden color Elegant, mineral, toasted and ripe yellow fruit The mouth is full and ripe with bright notes of apricot, melon and white vineyard peach with light touch of toasted bread and sweet spices. The aftertaste is complex and prolonged with fruit, mineral, some sweat oak and citrus zest notes.
Food matching : Poultry, seafood, matured cheese. t: 10-12°C.
Kondoli Vineyards Saperavi Trophies and medals:
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Winegrowing region: Climate type: Wine classification: Varietal composition: Grape source:
• • •
Wine type: Cellaring: Wine analysis (indicative):
KAKHETI viticulture region Moderate continental Estate owned single vineyard wine Saperavi 100% 100% Kondoli vineyards. North facing bank of Alazani River Dry vintage red Now, but will benefit by 5-6 years of aging Alc.13% vol; Res. Suger: <4 g/l; T/A: 4,5-5,5g/l
Vinification: Selected block, Saperavi K.2001, of Kondoli vineyards have been green harvested during the first days of véraison (August) in order to artificially reduce the grape yield down to 7 tons per hectare and thus increase the overall quality and concentration of remaining fruit. At the end of September the grapes were hand harvested in small boxes, hand sorted in our winery and then gently de-stemmed and crushed for farther fermentation, which took place in open lid 225l barriques. During the whole process of fermentation cap management was performed only by hand punching, thus overall mechanical impact on grape skins has been minimized and ensured soft extraction of tannins and coloring elements. After the 20 day long maceration, wine was transferred to closed oak barriques for malolactic fermentation and aging for 12 month. Coarse filtration complemented by bottling and 6 month of bottle maturation in our cellar before the release. • •
Color: Aromas:
•
Palate:
Deep cherry red color Complex and rich nose with cherry, black prune, blackberry and dried fruits integrated with toasted oak notes The initial palate starts with black fruit and vanilla aromas, goes on with an elegant, aromatic and soft mid palate. The aftertaste is long and spicy with touch of oak, supported by silky tannins.
Food matching : Grilled beef, game and old cheese. t: 18°C We recommend decanting 1 hour prior to serving .
Kondoli Vineyards Saperavi–Merlot Trophies and medals:
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Winegrowing region: Climate type: Wine classification: Varietal composition: Grape source:
• • •
Wine type: Cellaring: Wine analysis (indicative):
KAKHETI viticulture region Moderate continental Estate owned single vineyard wine Saperavi 50%, Merlot 50% 100% Kondoli vineyards. North facing bank of Alazani River Dry vintage red Now, but will benefit by 6-8 years of aging Alc.13,5% vol; Res. Suger: <4 g/l; T/A: 4,5-5,5g/l
Vinification: Selected blocks of Saperavi K.2001 and Merlot K.348, of Kondoli vineyards have been green harvested during the first days of véraison (in August) in order to artificially reduce the grape yield down to 7 tons per hectare and thus increase the overall quality and concentration of remaining fruit. At the end of September the grapes were hand harvested in small boxes, hand sorted in our winery and then gently de-stemmed and crushed for farther fermentation, which took place in open lid 225 l barriques. During the whole process of 20-25 day long fermentation, cap management was performed only by hand punching, thus overall mechanical impact on grape skins has been minimized and ensured soft extraction of tannins and coloring elements. After the maceration, wine is transferred to closed oak barriques for malo-lactic fermentation and maturation. The blend itself is made after 6-8 month and then aged up to 12 month. Coarse filtration complemented by bottling and 6 month bottle maturation in our cellar before the release. • •
Color: Aromas:
•
Palate:
A beautiful dark red color The blend shows appealing aromas of cherry, black currant, strawberry and blackberry combined with spiciness and a light touch of menthol at background The taste is full and velvety, completely repeats the promise of nose. Fruity aromas are well-integrated with ripe tannins and the tones derived from oak aging. Aftertaste is long and silky with light sourness.
Food matching : Grilled pork or lamb, matured cheese. t: 18°C We recommend decanting 1 hour prior to serving .
Wine Satrapezo SATRAPEZO is derived from Greek Trapeza, which means sacred table. In old Georgia, the best wines were reserved for use at the trapeza during the TRAPEZI ceremonies which were attended by the most prominent clergyman and laity. These highly prized wines came to be known as SATRAPEZO wines
Satrapezo Saperavi
The Satrapezo Saperavi is produced in accordance with ancient wine-making techniques dating back 6000 years in Georgian clay reservoirs, Kvevri, buried in the earthen floor of the traditional wine cellar
Trophies and medals:
•
Winegrowing region:
KAKHETI viticulture region
•
Climate type:
Moderate continental
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Wine classification:
Estates limited release
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Varietal composition:
Saperavi 100%
•
Grape source:
SAPERAVI S01 block of Kondoli vineyards
• •
Wine type:
Dry vintage red
Cellaring:
Now, but will benefit by decades of aging
•
Total Production:
8200-0,75l bottle; 100-1,5l magnum bottles
Vinification: Selected block, SAPERAVI S01, of Kondoli vineyards has been green-harvested during the first days of véraison (August) in order to artificially reduce the grape yield down to 4-5 tons per hectare and thus, increase the overall quality and concentration of remaining fruit. At the end of September the grapes were hand-harvested in small boxes, handsorted in our winery, gently de-stemmed and lightly crushed into historical Georgian clay wine vessels ‘KVEVRI’, buried in the winery’s earthen floor. The fermentation was performed by natural yeast, found on grape skins. During the whole process of fermentation, which has been held naturally at maximum 26°C, cap management has been performed only by hand punching, thus, overall mechanical impact on grape skins has been minimized, ensuring soft extraction of color and tannins from the grape skin. After the long, up to 5 month of maceration, the wine was decanted and transferred gently into traditional new oak barriques for further maturation. The wine was bottled unfiltered, complemented by 6 month bottle aging in our cellar before the release. • •
Color: Aromas:
•
Palate:
Deep ruby color Strong blackberry, prune and vanilla oak nose with some notes of tobacco The full bodied initial palate exhibits sweet black fruit and dried berry flavors. The middle palate is soft and round with well integrated complex of grape and oak tannins. The finish is long and spicy supported again by ripe tannins.
Food matching : Beef steaks, games, matured cheese. t: 18°C. We recommend decanting 1 hour prior to serving
Satrapezo 10 kvevri
The Satrapezo 10 Kvevri is produced in accordance with the ancient wine-making techniques dating back 6000 years in Georgian clay reservoirs, Kvevri, buried in the earthen floor of the traditional wine cellar.
Trophies and medals:
•
Winegrowing region:
KAKHETI viticulture region
•
Climate type:
Moderate continental
•
Wine classification:
Estates limited release
•
Varietal composition:
Rkatsiteli 100%
•
Grape source:
RKATSITELI S04 block of Kondoli vineyards
• •
Wine type:
Dry vintage white
Cellaring:
Now, but will benefit by 5-7 years of aging
•
Total Production:
6000-0,75l bottle; 50-1,5l magnum bottles
Vinification: Selected block, RKATSITELI S04, of Kondoli vineyards has been green harvested during the first days of véraison (August) in order to artificially reduce the grape yield down to 4-5 tons per hectare and thus, increase the overall quality and concentration of remaining fruit. At the end of September the grapes were hand-harvested in small boxes, hand sorted in our winery, gently de-stemmed and lightly crushed into historical Georgian clay wine vessels ‘KVEVRI’ (Totally 10 KVEVRIES have been used) buried in the winery’s earthen floor. The fermentation was performed by natural yeast, found on grape skins. During the whole process of fermentation cap management has been performed only by hand punching, thus overall mechanical impact on grape skins has been minimized and soft extraction and integration of skin aromas has been ensured. After the long 5 month maceration, the resulting golden colored wine was decanted and transferred gently into traditional small oak barriques for further maturation. Coarse filtration was complemented by bottling and bottle aging in our cellar before the release. • •
Color: Aromas:
•
Palate:
Deep gold color, very thick tears Dried apricot, ripe quince and poached pear with the touch of rose petals, fried nuts, white oak and mint Palate is big and soft repeating the nose with flavors of ripe quince, toasted bread and caramel notes. Finnish is mineral and long with citrus aftertaste.
Food matching : Robust pork, veal and chicken dishes, simply roasted or served either with fruit or cream sauces. Hard cheeses. t: 12-15°C. We recommend opening a bottle 30 minutes prior to serving
Satrapezo Icewine
Precious juice for Ice Wine is pressed from grapes that have been subjected to the harshness of winter, temperature of at least -8 °C for a couple of days. It takes timing, patience and a winemaker’s lucky gamble with nature.
Trophies and medals:
•
Winegrowing region:
KAKHETI viticulture region
•
Climate type:
Moderate continental
•
Wine classification:
Estates limited release
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Varietal composition:
Rkatsiteli 100%
•
Grape source:
RKATSITELI southern block of Kondoli vineyards
• •
Wine type:
Sweet white wine
Cellaring:
Now, but will benefit from few years of aging
•
Total Production:
8000-0,375l bottle
•
Wine analysis:
Alc.10 % vol; Res. Suger:220 g/l
Vinification: The fully frozen grapes in Rkatsiteli southern blocks of Kondoli vineyards and selected old Rkatsiteli vineyards in Ikalto and Gulgula villages in Kakheti have been picked in early December, when the outside temperature fell down to -9°C. At these temperatures the water portion of each grape separates from sugar, flavor and acid components. The water freezes and crystallizes leaving the other compounds as suspended liquid drops among the water crystals. The grapes were hand harvested early in the morning in small boxes, hand sorted in our winery, all the damaged grapes were removed and gently pressed in basket press. The fermentation was held for 2 months period in stainless steel tanks at a controlled temperature 16-18°C. After fermentation wine was kept cold around 0°C for 6 month. Light filtration complemented by bottling and 6 months bottle aging in our cellar before the release. • •
Color: Aromas:
•
Palate:
Beaten gold color with glimmering highlights Dense and sticky, it exposes ripe poached pears, candied berry, honey and golden raisin aromas Vibrant fruit flavors accented by the natural sweetness are well balanced with embedded orange zest. The finish is fresh with fruity core leading to a tantalizing citrus and lingering aftertaste.
Food matching : Aperitif, digestive, soft and spicy cheese or pates. t: 8-10°C.
Satrapezo Gviani
In the late Autumn, exposed to the sun, drenched mature Rkatsiteli crapes from the right bank of Alazani River, enveloped in Botrytis Cinerea, are ready for harvest. Remarkable fungus paradoxically transforms decay into gold.
Trophies and medals:
•
Winegrowing region:
KAKHETI viticulture region
•
Climate type:
Moderate continental
•
Wine classification:
Estates limited release
•
Varietal composition:
Rkatsiteli 100%
•
Grape source:
RKATSITELI 04 of Kondoli vineyards
• •
Wine type:
Sweet (botrytis) white wine
Cellaring:
Now, but will grow with honey and jammy tones
•
Total Production:
10 000 - 0,375l bottle
•
Wine analysis:
Alc.12,5% vol; Res. Suger:l00 g/l
Vinification: Rkatsiteli 04 block of Kondoli vineyards are situated at the actual proximity to the Alazani River. From the middle of October the early dew and midday sun cause specific fungal infection of the berries called Botrytis Cinarea or “Noble Rot”. Remarkable fungus paradoxically transforms decay into gold, concentrating sugar in every grape berry and enriching with specific, characteristic aromas. The grapes were hand harvested at the end of November in small boxes, hand sorted in our winery and gently pressed in basket press and then fermented for two month at controlled temperature. Light filtration complemented by bottling and 6 month bottle aging in our cellar before the release. • •
Color: Aromas:
•
Palate:
Deep yellow color with golden reflection Nose reveals enticing aromas of ripe pineapple, peach and apple jam Full bodied taste is dominated by peach and quince jam. The beautiful sweet fruit, well balanced with vibrant citrus acidity lingers to harmonious, persistent and sweet finish.
Food matching : Aperitif, digestive, soft and spicy cheese or desserts. t: 8-10°C.
Table Wine Telavuri MARANI table wines Telavuri range is specifically crafted to meet the criteria of everyday wines, which are usually consumed at conventional fests and traditional Kakhetian supras, to match perfectly the diversity of local food, ranging from spicy beans soup to meat on stick fried on vine coal
Table Wine
Telavuri Medium Sweet White
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Grape variety: Origin: Climate: Wine type: Wine analysis:
White local grapes Kakheti Grape-growing region Moderate continental Medium-sweet white Alc.11,5% vol; Res. Suger: 35-45g/l
Vinification: Grapes are hand-picked at the optimum of their maturity. After soft Destemming, 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 • Tasting Notes:
This wine is traditional for Telavi region of Kakheti. It is made of local grapes predominantly Rkatsiteli, grown on the both banks of the Alazani river. The wine is of a light-straw color. The nice balance of sweetness and acidity keeps it liveliness and the enables harmonious and pleasant taste
• Food matching: Is great with fruity salads and cakes, as well as to strong flavor soft cheese. Serve at 8-10°C
Table Wine
Telavuri Dry White
• Grape variety: • • • •
Origin: Climate: Wine type: Wine analysis:
White local grapes Kakheti Grape-growing region Moderate continental Dry white Alc.12,5% vol
Vinification: Grapes are hand-picked at the optimum of their maturity. After soft destemming the grapes were gently pressed in pneumatic press. Fermentation takes place in stainless steel tanks at controlled temperature (16-18°C) for 34 weeks, which was followed by farther refinement in the stainlesssteel reservoirs • Tasting Notes:
This wine is traditional for Telavi region of Kakheti. It is made of local grapes predominantly Rkatsiteli, grown on the right bank of the Alazani river. The light straw color wine has fine fruity aromas and pleasant taste with refreshing finish
• Food matching: Is great with traditional lamb and veal dishes, also goes well with poultry and vegetable salads. Serve at 8-12°C
Table Wine
Telavuri Medium Sweet Red
• Grape variety: • • • •
Origin: Climate: Wine type: Wine analysis:
Local red grape varieties Kakheti Grape-growing region Moderate continental Medium sweet Red Alc.11,5% vol; Res. Suger: 35-45g/l
Vinification: Grapes are handpicked at the optimum of their maturity. After soft destemming, fermentation took place in stainless steel tanks at controlled temperature (25-28°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 • Tasting Notes:
This wine is traditional for Telavi region of Kakheti. It is made of local red grapes predominantly Saperavi, grown on the both banks of the Alazani River. The wine is of dark ruby color with persistent fruity nose. The natural sweetness adds extra complexity and body to the wine and enables long and balanced finish
• Food matching: It is wonderful compliment to fruit salads, cakes and tarts, as well as Asian food. Serve at t: 12-14°C
Table Wine
Telavuri Dry Red
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Grape variety: Origin: Climate: Wine type: Wine analysis:
Local red grape varieties Kakheti Grape-growing region Moderate continental Dry Red Alc.12% vol
Vinification: Grapes are hand picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (2528°C), which is complemented by aging in stainless steel tanks and bottles at the optimum temperature • Tasting Notes:
This wine is traditional for Telavi region of Kakheti. It is made of local red grapes predominantly Saperavi, grown on the both banks of the Alazani River. The dark ruby wine shows strong blackcurrant aromas with smooth and velvety taste
• Food matching: It is wonderful compliment with all type grilled meat, especially from pork and beef. Serve at 16-18°C
Strong alcoholic beverage Chacha production company
"Telavi Wine Cellar"
Chacha Saperavi
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Winegrowing region: Appellation: Climate type: Varietal composition: Grape source: Grape yeald: Product type: Composition:
KAKHETI viticulture region TSINANDALI Specific Viticulture Area Moderate continental Saperavi 100% 100% Kondoli Vineyards 8-10 ton/hectar Chacha Saperavi Alc.40% vol
Vinification: After the fermentation the pomace and the last fraction of the pressing wine is double steam distilled in traditional way. The resulting Chacha Saperavi is stored in stainless steel tanks before bottling. Tasting Notes: • Color: • Aromas: • Palate:
Colorless Jammed red fruit and fresh mint aromas. Soft attack, sweet mid-palate and silky strawberry finish
Food matching : Traditional Pork and lamb dishes, digestive. t: 8-12°C
Chacha Rkatsiteli
• • • • • • • •
Winegrowing region: Appellation: Climate type: Varietal composition: Grape source: Grape yeald: Product type: Composition:
KAKHETI viticulture region TSINANDALI Specific Viticulture Area Moderate continental Rkatsiteli 100% 100% Kondoli Vineyards 8-10 ton/hectar Chacha Rkatsiteli Alc.40% vol
Vinification: After the fermentation the pomace and the last fraction of the pressing wine is double steam distilled in traditional way. The resulting Chacha Rkatsiteli is stored in stainless steel tanks before bottling. Tasting Notes: • Color: • Aromas: •
Palate:
Colorless Complex, ripe yellow plumb and fresh almonds aromas. Clean mid-palate, fruity and spicy finish
Food matching : Traditional Pork and lamb dishes, digestive. t: 8-12°C
Chacha Chardonnay
• • • • • • • •
Winegrowing region: Appellation: Climate type: Varietal composition: Grape source: Grape yeald: Product type: Composition:
KAKHETI viticulture region TSINANDALI Specific Viticulture Area Moderate continental Chardonnay 100% 100% Kondoli Vineyards 8-10 ton/hectar Chacha Chardonnay Alc.40% vol
Vinification: After the fermentation the pomace and the last fraction of the pressing wine is double steam distilled in traditional way. The resulting Chacha Rkatsiteli is stored in stainless steel tanks before bottling. Tasting Notes: • Color: • Aromas: • Palate:
Colorless Intense floral aromas. Delicate mid palate and long green coffee and honey finish
Food matching : Traditional Pork and lamb dishes, digestive. t: 8-12°C
Georgian brandy TM Telavi production company
"Telavi Wine Cellar"
Georgian brandy Telavi
• • •
Product Type: Composition: Packaging:
Brandy Alc. 40% by Vol. 50cl and 20cl glass bottles
Vinification: Telavi 3* is a blended by our cellar masters from aged wine brandies, distilled and matured in our cellars. •
Tasting Notes:
•
Aged in the oak barrels:
It is of light amber color with flavor ranging from dried fruit to peppery notes. Taste is soft and inviting with prevailing tones of chocolate.
3 year
Georgian brandy Telavi
• • •
Product Type: Composition: Packaging:
Brandy Alc. 40% by Vol. 50cl and 20cl glass bottles
Vinification: Telavi 5* is blended by our cellar masers from aged wine brandies, distilled and matured at our cellars. •
Tasting Notes:
•
Aged in the oak barrels:
It is of pale amber color. Aromas of honeyed raisins and poached pear compliment the mild taste of dried currants and apple with long oaky finish.
5 year
Georgian brandy Telavi VS
• • •
Product Type: Composition: Packaging:
Brandy Alc. 40% by Vol. 50cl, 35cl and 20cl glass bottles
Vinification: Telavi VS is blended by our cellar masters from aged wine brandies, distilled and matured in our cellars. •
Tasting Notes:
•
Aged in the oak barrels:
It is of deep amber color. Inviting aromas of toasted almonds, honey and caramel leads to medium bodied chocolate toffee, dried fruits and toasted nuts flavor.
5-6 years
Georgian brandy Telavi VSOP
• • •
Product Type: Composition: Packaging:
Brandy Alc. 40% by Vol. 50cl, 35cl and 20cl glass bottles
Vinification: Telavi VSOP is blended by our cellar masters from aged wine brandies, distilled and matured at our cellars. •
Tasting Notes:
•
Aged in the oak barrels:
The color is bright amber with golden highlights. Soft and velvety vanilla entry leads to dried peach, chocolate covered raisins and peppery spiciness at the end.
8-10 years
Georgian brandy Telavi XO
• • •
Product Type: Composition: Packaging:
Brandy Alc. 40% by Vol. 70cl and 20cl glass bottles
Vinification: Special Selection of old brandies have been used to produce Telavi XO. •
Tasting Notes:
•
Aged in the oak barrels:
The exceptional brandy, with amber color and dense structure. Dark chocolate toffee entry is followed by baked fruits, complex of wood spices and hint of sweet pepper at the end.
10-14 years
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