Tsinandali is a dry white vintage wine made from Mtsvane and Rkatsiteli grapes cultivated in the Tsinandali microzone, which is under strict control. Tsinandali wine began to be produced in 1886. It has a light straw color, rich fruity bouquet and mild delicate taste. The wine is aged in oak barrels for three years. Grapes for its preparation are harvested with a sugar content of at least 19%, crushed with or without comb separation. Wine materials are prepared by gravity wort fermentation. This is followed by exposure to yeast sediments for 1-1.5 months at a constant temperature of 10-12 ° C. Processed wine materials are egalized and aged in oak containers for three years. The wine was awarded 9 silver and 10 gold medals.
When serving, its serving temperature should reach: 12 - 14 ° С.
Experts recommend it as a great appetizer.
The wine also goes well with oven chicken, lamb and vegetable dishes.