Rkatsiteli Tsarapi 2022 - Our Wine

Saperavi Grand Cru “Akhaoebi” - Our wine

Our Wine's Rkatsiteli Grand Cru Tsarapi is an ancestral and deep macerated white wine. Characterized by the long maceration in underground amphora typical of eastern Georgia which gives it a ferocious intensity. Very strong fruit and spices are replaced by anise and liquorice and the sip is enveloped in the right amount of tannins and long persistence. The winemaking takes place with light pressing, maceration on the skins for 6 months and spontaneous fermentation in amphora. Racking and aging in amphora for another 6 months. 

Service

It is recommended to taste it at a 16/18 ° temperature in tulip goblets. Wine to drink immediately but if left a few years in the cellar can give great emotions.

Pairings

Excellent wine to match with first savory dishes, grilled meats, to try with a donut stew with polenta.

Cellar: Our wine

The Our wine company was founded in 2003 by Soliko Tsaishvili, a winemaker with over 30 years of experience, with the aim of producing natural wine using native grape varieties and old Georgian vinification traditions. The cellar is located in the Kakheti region and has about 6 hectares of vineyards in the best terroirs of Kardanakhi and Bakurtsikhe. The land is located in the gorge of the Alazani River, on the northern side of Mount Gombori, at an altitude of 320-400 meters above sea level with an oriental exposure. In this area the climate is temperate and humid, with mild winters and warm summers, and enjoys the night breeze coming from Gombori Mountain which allows a good ripening of the grapes. Our wine only cultivates native grapes: the white Rkatsiteli, Khikhvi, Kakhuri Mtsvane at the end Goruli Mtsvane and the reds Know. Ratsuki, Goruli Mtsvane and Saperavi. Vineyards have an average age of 50 years and have been bred since 2009 with the biodynamic method. All wines are produced according to the traditional Kakhetian method, which provides that both fermentation and refinement take place in terracotta pots, called Qvevri, buried in the soil. White wine is produced by fermentation of 21 days with a maceration on the skins that lasts 6 months. After the racking, the wine is refined in the same amphora for 12 months before bottling. The red wines are produced with the same method but they are refined in the quiver up to 24 months. During the fermentation, spontaneously contemplating the native yeasts, the must is agitated 4-5 times a day, and the temperature is controlled by the properties of the quevers. In December, when all the fermentation processes are over, Quevers are buried in the soil in a hermetic manner with heavy stone clay and clay, and kept in this condition until March. At the end of March wine is separated from the skins. In May they move the wine to other quevers, which are buried in the ground in the deeper cellar, where it remains until the bottling period. Prior to this operation, the wines are not filtered. Our wine produces about 8,000-10,000 bottles of wine per year.