Kardanakhi is characterized by nutritious soil, upon which the sun shines for a much longer duration. The location allows grapes to absorb high amounts of sugar, which then transforms into the high alcohol content of wine. That's why our wine is fun and satisfying to drink.
We crush the grapes that are harvested at the end of the vintage. To not overload the wine with tannin, we remove the axis bearing the grapes. Then we distribute the juice in Qvevri with chacha.
After the fermentation is over, we remove chacha from the juice, which we take to distill and return the fresh wine back to the Qvevri. The Qvevri is then sealed with an airlock, which allows the wine to empty from its gases and avoid contact with oxygen.
We let the wine settle for 3-4 weeks. Then we filter it using natural technology (wine decanting and sediment removal).
We let relatively pure wine settle again, then purify it naturally for a second time and return it to the qvevri. After we constantly monitor tannins, sugars, volatile acids, sulfur, etc. We are testing the depth of the wine several times. In the end, we pour wine into the bottles and age it.
Tsarapi belt, located from Bakurtsikhe to Vakiri, is considered a perfect place for vineyards. Local nutritious soil allows the grapes to ripen perfectly without fertilizers, chemicals, or pesticides. Our harvest is what nature gives us.
We have planted our vineyards on the right side of Alazani, which is the best area for Rkatsiteli. And our Saperavi is cultivated on reddish soil, which provides the vine with the nutrients it needs in adulthood.
We harvest our grapes at the end of the vintage when they are perfectly ripe with their sugar content is at its peak. As a result, we make high-alcohol, dry, natural wine.