Shavkapito

Grapes delivered into vibrating reception bins with extremely gentle travelling capabilities to the de-stemmer. De-stemming of grapes and transfer of must for fermentation. Fermentation wild and/or with selected cultured yeast species depending on the current year climate conditions. Both fermentations are under strict temperature control at about 22 - 24°C. Extraction using pump-over and delestage. Oxygenation of ferments. Pressing on membrane and/or basket presses. 30 % pressings join back to the free run. MLF done immediately after finishing alcoholic fermentation. Wines are blended to the final style. Then the blend matures in Caucasian Oak barrels to give more authentic tinge to this great endemic grape varietal. Once mature enough, wine from the barrels is prepared for bottling. Filtration with regards to the wine and the vintage specifics to retain all the characteristics of the Wine. Bottling under the highest standards protecting the wine from all possibilities for quality issues.