Appellation Range
MARANI wines from Specific Viticulture Areas, like Tsinandali, Mukuzani, Kindzmarauli etc. highlight the compound synergy of local land, soil and grapes, respect for traditions and our vision of their particular wine style.
|
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
|
|
|
Grapes are hand-picked at the optimum of their maturity end of October, beginning of November. Softly de-stemmed grapes are cooled down to t 4-6°C and then gently pressed
|
|
|
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) in stainless steel tanks.
|
|
|
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) in stainless steel tanks.
|
|
|
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) in stainless steel tanks.
|
|
|
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) in stainless steel tanks.
|
|
|
Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks. Wine is fermented using the cultural yeast strains.
|
|
|
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) in stainless steel tanks.
|
|
|
The BIO-block of Kudigora vineyard is managed in full compliance with the principals and concepts of organic grape growing. Fully matured grapes are hand-picked at the end of
|
|
|
The BIO-block of Kudigora vineyards is managed in full compliance with the principles and concepts of organic grape-growing.
|
|
|