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Regional Range
The MARANI regional range expresses the colorful personality and diversity of Kakheti traditional wines, which have been adored for centuries by wine lovers. They are young, fresh and redolent, spotlighting the regional character and our determination to reflect the best of Kakhetiterroir and Alazani River Valley in particular.
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Grapes are hand-picked at the optimum of their maturity. Soft de-stemmed grapes are cooled down to t 4-6°C and then gently pressed in the pneumatic press.
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Selected grapes of two varieties from our Kondoli vineyards are separately hand-harvested at the optimum of their maturity. Soft de-stemmed grapes are cooled down to t: 4-6°C
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Grapes are hand-picked at the optimum of their maturity. Softly de-stemmed grapes are cooled down to t 4-6°C and then gently pressed in the pneumatic press.
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Grapes are hand-picked at the optimum of their maturity. Soft de-stemmed grapes gently crushed and fermented on skins for 10-14 days in accordance
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Grapes are hand-picked at the optimum of their maturity. Soft de-stemmed grapes are cooled down to t 4-6°C and then gently pressed in the pneumatic press
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Grapes are hand-picked at the optimum of their maturity. Softly de-stemmed grapes are cooled down to t 4-6°C and then gently
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Grapes are hand-picked at the optimum of their maturity. Soft de-stemmed grapes are cooled down to t 4-6°C and then gently
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Ancient Georgian word "Gemieri" is translated as tasty and mainly referred to the definition of sweetness.
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Grapes are hand-picked at the optimum of their maturity in the second decade of September. After soft destemming, without crushing grapes are transferred to Qvevri for fermentation. The latter lasts for about 3 weeks, followed by the malolactic fermentation. Later the Qvevris are refilled, sealed and left for 3-month long skin maceration. In late December- early January clarified wine is transferred to the tanks for few months and after bottled.
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Grapes are hand-picked at the optimum of their maturity in the second decade of September. After soft destemming, without crushing grapes are transferred to Qvevri for fermentation.
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Grapes are hand-picked at the optimum of their maturity in the second decade of September. After soft destemming, without crushing grapes are transferred to Qvevri for fermentation.
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Saperavi grapes are hand-picked at the optimum of their maturity. Softly de-stemmed and crushed they are cooled down to 4°C and macerated on skins for 8-10 hours.
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Saperavi grapes are hand-picked at the optimum of their maturity in the middle of September. Softly de-stemmed and crushed
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Saperavi grapes are hand-picked at the optimum of their maturity in the middle of September. Softly de-stemmed and
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Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28°C)
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Grapes are hand-picked at the optimum of their maturity. After Soft de-stemming and crushing, two varieties are fermented separately at controlled temperature (23-28°C)
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Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (28°C) in stainless steel tanks.
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Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (28°C) in stainless steel tanks.
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Grapes are hand-picked at the optimum of their maturity in September, beginning of November. Soft de-stemming and crushing is followed by fermentation
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Grapes are hand-picked at the optimum of their maturity.
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Ancient Georgian word "Gemieri" is translated as tasty and mainly referred to the definition of sweetness.
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