Marani Khvanchkara Kosher the ultra premium Claret

the ultra premium Claret

finishing with a perky herbal note reminiscent of hops

sports a label that honors the first Cabernet Sauvignon blended in a Bordeaux style by Gustave Niebaum in 1910

Noble and full

meat-sauced pasta dishes

Marani Khvanchkara Kosher the ultra premium ClaretGrapes are hand picked at the optimum of their maturity end of October, beginning of November. Soft de stemming and crushing is followed by fermentation at controlled temperature (23 28C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is performed by dlestage and remontage. After 5 7 days of maceration, when usually the desired level of residual sugar is reached, fermentation is stopped by