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Tsinandali Marani 2007

Winemaker's Notes:

Percentage Grape: Rkatsiteli 80%, Mtsvane 20%.<br/><br/>Soil: medium clay with stony areas.<br/><br/>Growing Climate: Moderate Continental Dry Weather with cool nights.<br/><br/>Date of Harvest: Last decade of September<br/><br/>Type of Harvest: Hand picked<br/><br/>Vinification Method: 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 4-60C, macerated on skins for 8 hours and then gently pressed in the pneumatic press. Later, the settled and free run clear juice starts fermenting slowly at precisely controlled temperature (150C) in stainless steel tanks. After the fermentation completes the wine is racked clean to another tank for farther refinement. 30% of the wine is aged oak barrels for 4 month. Wine is released not early then September following to the vintage year.<br/><br/>Bottle Type: Bordeaux<br/><br/>Alcohol Percentage: 13.5 %<br/><br/>Sugar Rate: 0-5 g/l<br/><br/>Cork Material: Natural Cork<br/><br/>Cork Size: 23, 5*44 mm

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Marani:
Marani is a wine produced by Telavi Wine Cellar since 1915 in the Kakheti province of Georgia. Marani is best known for its fine expressions of red Saperavi (also in rosé form) and white Rkatsiteli, found as single varietal releases and blends. Their vast range also covers dry whites and reds of other grapes and blends, both local varietals (such as Mtsvane and Kisi)  and internat... Read more
Marani is a wine produced by Telavi Wine Cellar since 1915 in the Kakheti province of Georgia. Marani is best known for its fine expressions of red Saperavi (also in rosé form) and white Rkatsiteli, found as single varietal releases and blends. Their vast range also covers dry whites and reds of other grapes and blends, both local varietals (such as Mtsvane and Kisi)  and international (such as Merlot). They also produce late harvest dessert wines and icewines, sparkling and Chacha, the Georgian form of grappa. Their “Appellation Range” is sourced from Tsinandali, Tvishi, Vazisubani, Mukuzani, Napareuli, Kinzmaurali, Akhasheni, Kvhanchkara, Ojaleshi and Kvareli.  Read less

Percentage Grape: Rkatsiteli 80%, Mtsvane 20%.<br/><br/>Soil: medium clay with stony areas.<br/><br/>Growing Climate: Moderate Continental Dry Weather with cool nights.<br/><br/>Date of Harvest: Last decade of September<br/><br/>Type of Harvest: Hand picked<br/><br/>Vinification Method: 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 4-60C, macerated on skins for 8 hours and then gently pressed in the pneumatic press. Later, the settled and free run clear juice starts fermenting slowly at precisely controlled temperature (150C) in stainless steel tanks. After the fermentation completes the wine is racked clean to another tank for farther refinement. 30% of the wine is aged oak barrels for 4 month. Wine is released not early then September following to the vintage year.<br/><br/>Bottle Type: Bordeaux<br/><br/>Alcohol Percentage: 13.5 %<br/><br/>Sugar Rate: 0-5 g/l<br/><br/>Cork Material: Natural Cork<br/><br/>Cork Size: 23, 5*44 mm

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