Kvevri wines producing technology
High-sugar grapes are picked manually. Transportation is arranged in boxes. Grapes secondary sorting is carried out at the territory of the cellar, After removal of the grape stem, dreg goes to Kvevri, in which boiling process is carried out with the yeast clean culture. Boiling temperature is controlled and regulated (22-250 С). During the boiling period grape stem in stirred 3-5 times a day. Upon completion of boiling, generally before January (sometimes even before March). After the indicated processes, when Chacha cover is drawn on the bottom of Kvevri and the wine is refined, Chacha upper liquid is completely transparent (it is called first fraction).
Wine aging is carried out in oak vessels, based upon enologist’s decision.