Tasting notes

Colour: dark red.
Nose: Rich and complex bouquet with fresh notes of blackberry, cherry and liquorice.
Flavour: Full-bodied black fruit flavour with hints of plum. Rounded in the middle of the palate, sweet with a taste of blackberry jam. Balanced aftertaste.

Wine production

The grapes are harvested by hand when they reach optimum ripeness. This is followed by culling and crushing. Further, fermentation (fermentation) takes place in stainless steel tanks at a controlled temperature (23-28 °C). Selected yeast cultures are used for fermentation. The techniques of délestage (pouring) and remontage (pumping) are used to better extract the colouring and aromatic substances from the grape skins. The desired level of residual sugar is usually reached after about 5-7 days of maceration. Fermentation is then stopped by cooling to preserve the wine’s natural sweetness and freshness. The wine is then kept at a temperature of approximately 0° C until bottling.

Food

Wine Akhasheni goes well with desserts, various cakes, farmhouse cheeses.
Temperature: 12-14°C.