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Artevani

The most favourable climate and geographical conditions for the cultivation of grapes are observed in Alazanskaya Valley (remember Georgian wine of the same name), a unique area of Kakheti. This amazing valley stretches 110 miles from north-west to south-east at an altitude of 250-500 m above sea level between the main Caucasus and Tsiv-Gomborgskimi ridges. Excellent soils of the valley with a unique geographical location creates exceptional conditions for the cultivation of grapes. It is home to such well-known grape varieties for Georgian wines as "Saperavi" which in Georgian means "dye", "rkatsiteli"-"red horn”.

Unique terroir red wine under the brand name “Artevani” is made in Georgia – historic wine-growing region Kakheti. The wine is made from an organically grown grape Saperavi. Their primary focus is on product quality, therefore wine production is limited.

Climate and Grapes

The most favourable climate and geographical conditions for the cultivation of grapes are observed in Alazanskaya Valley (remember Georgian wine of the same name), a unique area of Kakheti. This amazing valley stretches 110 miles from north-west to south-east at an altitude of 250-500 m above sea level between the main Caucasus and Tsiv-Gomborgskimi ridges. The average width of the river valley Alazani is approximately 20 km. Excellent soils of the valley with a unique geographical location creates exceptional conditions for the cultivation of grapes. It is home to such well-known grape varieties for Georgian wines as “Saperavi” which in Georgian means “dye”, “rkatsiteli”-“red horn”.

Winemaking

The taste and properties of wine, not only affects grape variety and place of growth, but also the production technology. Because of the technology, all wines are divided into red and white. Technical features – this is probably the main difference in between Georgian wines. Every winemaking country grows their own grapes and the technology usually differs slightly. The are three core technology of wine production in Georgia: European, Kakheti and Imereti.

Kakheti 

Harvested grapes for processing is delivered in a special room “Marani”(winery). The grapes must be crushed and turning into mush together with seeds and twigs. The resulting mass is transported into a large ceramic jug – Kvevri, aka clay pots. The pots are buried in the ground and only the opening is at floor level. The capacity of such pots reach 500 decaliters. Dipping into the ground, Kvevri allows to achieve a relatively constant temperature (about 14 C) during fermentation of wort, as well as during storage. This allows you to save quite a long time impeccable quality wine. In Georgia, in the preparation of grape mash, grape usually crushed by foot, it is the most gentle method for producing mash, because the bones are not damaged, so when it being crushed it stays attached and gives the wine a strong bitterness. Fermentation of red wine is 4-5 days directly to the pulp, and then the juice is separated from the pulp and poured into a separate container where there is secondary fermentation. Further, the pulp gets squeezed again to extract remaining juice. For white wine fermentation is performed on pulp until it is finished, usually, it takes 7-8 days. The grape juice fermented on pulp gives the wine a pleasant astringency, which is characteristic for Georgian wines. Wine material wanders there 3 or 4 months with the skin, seeds and twigs. The chemical consequence of this technology- a lot goes into extractives wine from skin, seeds and twigs. As a result, we have a stronger flavour, tart and rich. But in fact, it is just different samples, such is Kakheti wine-Mukuzani. In Kakheti, the wine polyphenols significantly greater percentage. They are useful for health, and the rougher, more useful. Production by Kakheti technology: Saperavi Mukuzani, Rkatsitelli, Tibaani, Kakheti, Sameba, Shuamta and more. I advise you to compare Mukuzani and Napareuli. Grapes and geography are the same, but technologies are different.

TL;DR

They make organic wine with modern technology in compliance with the ancient Georgian traditions and principles of Organic Farming:

  • Single-vineyard grapes are used in the production and they try to emphasise the character of our soil in flavour and taste of our wine.
  • Without the use of chemical fertilisers.
  • Grown in rows, the grape receives micronutrients from the nutrient-rich soil and neighbouring plants.
  • Grape is handpicked and only the best is selected.
  • Quality control is carried out across all stages: growing, harvesting, transporting, production, storing and bottling.
  • Vinification is made with modern technology in compliance with the ancient Georgian traditions, without the use of flavourings, colourings and other food additives.

Fresh from the Winery

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