Marani Tsinandali
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Marani Tsinandali

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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 further refinement. 30% of the wine is aged in oak barrels for 4 month. Wine is released not earlier than September following to the vintage year.
Tasting Notes
Bright deep yellow color.
Lemon and grapefruit are perfectly combined with vanilla and fried bread notes.
Full bodied, elegant, complex and round, with banana and tropical fruit at the initial palate is perfectly balanced by fresh citric finish with some oaky notes.