詳細情報
| Vintage | 2019 |
| Color/Type | Amber, Dry |
| Body | Full |
| Style | Natural & Low |
| Barrel Aged | Quevevry |
| Country | GEORGIA |
| Region | Terabi/Kakheti |
| Grade/Grading | PDO Tsinandali (Protected Designation of Origin) |
| Grape Variety | 50% Kisi, 50% Mtsvane |
| Alcohol Content | 14% alcohol by volume |
| Volume | 750ml |
| Type of cork | Cork |
| Serving temperature | 12-16°C |
| Remarks |
About the wine.
The wine is complex and full-bodied with ripe fruits, apricots, pears and quince, while the moderately tight acidity and skin-derived tannins give structure to the whole wine. The finish is wildly floral and herbaceous, and the wine is a perfect match for grilled pork or poultry, cheese, and fried fish.
The grapes are aged in an amphora called a quevery.
About the winery.
Chonaz Marani is a family owned and operated winery located in Kakheti, Georgia. Chonaz Marani is a family owned and operated winery in Kakheti, Georgia. Chonaz Marani has a long tradition of "making natural wines" and continues to make wines using traditional Kakheti techniques passed down from generation to generation. The wines are produced from grapes grown in the family's own vineyards. The vineyards are managed according to bio-organic rules, and vineyard management, grape growing, winemaking, and bottling are all done by family members.
The grapes are carefully managed and nurtured by the family.
The Chonaz Malani vineyard is located in the village of Kurdgelauli, in the Tsinandali Conservation Area, at an altitude of 550 meters, and covers an area of 2 hectares. The grape varieties grown are those that are suitable for the nature of the land and the composition of the soil. Kakhetian Mtsvane, Lukaziteli, and Saperavi are grown, and the wines are made using the traditional Georgian winemaking method of kvevri. The Chonaz Marani brand has become very popular in Georgia and is exported to many countries in the US and Europe.
Winemaker Mikheil Chonishvili
In the Chonaz Marani vineyard, the vintage begins at the end of September. Before the start of the vintage, the ripeness of the grapes is checked and the best time for harvesting is chosen. The harvested grapes are transported from the vineyard to the cellar, where they are then pressed into kvevri using a special machine. Once fermentation is complete, the vats are closed and covered with sand from the ground or river until spring.
during the first ten days of April, we open the vats, taste the wine, and do a secondary analysis in the laboratory. At that time, we separate the chacha (grape skins and stems) from the wine and transfer the wine to a new, clean vat, where the wine is allowed to age naturally before bottling. The winemaking process is traditionally accompanied by Georgian polyphonic singing, which is an integral part of the family and is accompanied by wine tasting. Wine making is an integral part of family life. Winemaking is deeply rooted in family life.
Making wine with the family, accompanied by traditional Georgian songs
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