- Posted on Fri, 02/27/2009 - 20:51
The wine is a blend of Rkatsiteli (85%) and Kakhuri Mtsvane (15%) grapes from the vineyards in Tsinandali appellation. After fermentation in temperature-controlled stainless steel, it rests 6 months in oak before bottling. This pale-straw wine offers dominant aromas of fruit tree flowers, apricot and exotic fruits. It is medium-bodied, rich, and smooth in the mouth. Tsinandali matches well with fresh cheeses, chicken salad, artichokes fried in olive oil, mussel soup or mussels done in white wine, white fish, and boiled poultry.
© MKh/ vinoge.com
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