Kindzmarauli BIO

Grapes used to create Marani Kindzmarauli BIO are sourced from specific vineyards managed in full compliance with the principles and concepts of organic grape growing. Fully matured grapes are hand-picked at the end of September. Soft de-stemming and crushing is followed by fermentation at a controlled temperature of 23-28°C on indigenous yeast found on the grape skin. Skin and cap management is performed by delestage and remontage. After 5-7 days of maceration, when usually the desired level of the residual sugar is reached, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine. Afterwards wine is kept cold at around 0°C before bottling.