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Description

Wine Alazany Valley Red 12% 750mlGrapes are hand picked at the optimum of their maturity. Soft de stemming and crushing is followed by fermentation at controlled temperature (28C) in stainless steel tanks. Wine was fermented using the cultural yeast strains. Skin and cap management was performed by dlestage 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

Salmon caviar is prized for its color

pears and nectarines and orange zest Palate: Fruit flavours enhance the natural sweetness of the wine to give balance and intensity

subtle oak and seamless finish with sweet tannins

Dumplings with Turkey Meat "Katusha" 1kg

Wine-growing region: KAKHETI viticulture region Appellation: Tsinandali SVA Climate type: Moderate continental Varietal composition: Saperavi 100% Grape source: 100% Kondoli Vineyards Grape yield: 8-10 ton/hectare Product type: Chacha Saperavi Composition: Alc

Aromas: Intense floral and inviting nose with hints of Grapefruit and lemon

cocoa powder 1

it represents true sophistication in flavours

Color and body extraction is managed by délestage and remontage

MARLENKA honey cake with nuts is made by hand without chemical additives and preservatives

overall mechanical impact on grape skins has been minimized and ensured soft extraction and integration of skin aromas

The Baerii caviar is close in appearance and texture to the grain of the Sevruga caviar

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