Tsinandali

white dry wine Varieties: Rkatsiteli 80-90%, Mtsvane 10-20%. Place of production: Appellation controlled white dry wine produced from specially selected grapes sourced from the Tsinandali micro-zone of the Kakheti region. The vineyards are located 300-750 m above the sea level. Fermentation: The juice is fermented at a controlled temperature of 12/16C in tanks to ensure maximum fruit intensity and crispness. Batonnage: After fermentation all our premium quality wines will be removed from any heavy lees and will undergo batonnage between 2 and 6 weeks. Aging: About 10% of the wine goes to French oak barrels to pick up a subtle amount of vanilla oak flavor. This is usually for a maximum of about three months duration. The oaked wine is blended to create a subtle hint of oak with maximum fruit character. Cellaring: Tsinandali is best consumed within three years of release but can age several years longer and be exceptionally nice. However, for an aging Tsinandali we also create a Tsinandali special reserve designed as a bigger, more robust wine suited to longer cellaring. Tasting profile: Tsinandali wine perfectly preserves the aroma typical to the Rkatsiteli and Mtsvane varieties. Embodied with fresh grapes, quince and wildflowers, its flavor deliciously combines long-lingering essence of oak and vanilla. Food pairing: Tsinandali goes well with light salads, grilled vegetables, chicken with citrus dressing, and steamed fish. Awards: IWSC, London 2007- Bronze IWSC, London 2008 Bronze Mondial De Bruxelles 2008 Silver IWSC, London 2009 Bronze Mondial De Bruxelles 2009 Gold

JSC TBILVINO, 2 Sarajishvili Ave., 0153 Tbilisi, Georgia, Tel.: (995 32) 651625, 653382, Fax: (995 32) 651461, E-mail: info@tbilvino.com.ge, www.tbilvino.com.ge