Fresh and aromatic, with citrus and ripe fruit. The taste is soft and lively, with a fresh, crisp finish.

Delicious with shrimp and shellfish, smoked salmon, oysters, and eggs with caviar. Also tasty with cream cheese, foie gras, and fruit desserts.

climate

Vazisubani is located in Kakheti, where the climate is moderately humid, with warm summers and moderately cold winters.

soil

The vineyards are located in Vazisubani at an altitude of 550 to 570 meters. The soil consists mainly of red clay, with some gravel and limestone.

vinification

Made from Rkatsiteli and Mtsvane, which are harvested early and by hand. The whole bunches are gently pressed. The base wine ferments cool in stainless steel and ages for 8 to 10 months on the fine lees. The second fermentation takes place according to the Charmat method. Afterwards, the wine remains in contact with the lees for another 8 to 12 weeks.