Rkatsiteli takes up the largest scope in Kakheti and provides high-quality products for making European and Kakhetian type wines as well as strong and dessert wines. Rkatsiteli is the native grapevine species of Kakheti. It originates from the domesticated species of the Alazani valley. On the right bank of Alazani, namely in its north-western part, in the Akhmeta zone, it makes bright tea-colored greenish, tender, European-type light, wines.
The wine is made from 100% of the Rkatsiteli vine variety of hand-picked grape, grown in the Bio-certified vineyard at the terroir of Sabero in Akhmeta municipality of Kakheti region. The Terroir itself is a part of the two PDOs, Kakheti and Akhmeta. It is made with conventional Kakhetian rule in the Qvevri (clay jug) wine-making method involving fermentation using natural yeast without any additive. The grape is fermented, stored, and aged in Qvevri for 3 months after being in contact with its Chacha (Pomace ) for six months. The wine is characterized by its light straw color, slightly transparent, has pleasant sorted aroma, it is distinguished by its varietal specific aroma of dried fig, toasted walnut, and field flowers, the taste is harmonious, full-bodied, and joyful. The wine is rich in phenol compounds and tannins. It is characterized by high antioxidant properties due to the specific Georgian technology of Qvevri making. Origination of small noble sediment is possible.
The nose is intense, with aromas of white fruits and fine herbaceous flavors, Mouth is complex and mineral, finishing on herby aromas and fresh tannins
The wine goes perfectly with Western cuisine, especially with seafood, duck, and various salads.
Serving Suggestions: The recommended temperature for serving is +12-15°С. To perceive the maximum aromas and taste properties of Rkatsiteli wine, we recommend opening and decanting the wine 20 minutes before tasting it.