Bedoba, Orange

This wine shows flavours of dried apricot, honey, orange peel, and wild herbs. It has a captivating texture and complexity.

The Rkatsiteli grapes were harvested at the end of October to ensure fully developed aromatics, while the Kisi grapes were picked earlier in the month to preserve their characteristic freshness. Both varieties were hand-harvested. In the cellar, whole bunches of Rkatsiteli were placed directly into qvevri amphoras. Fermentation took place using only indigenous yeasts, with regular punch-downs throughout. After fermentation, the qvevri were sealed, and the wine was left to mature until March of the following year, during which time malolactic fermentation occurred. In March, the wine was pressed and transferred to a new qvevri for aging, with approximately 10% moved to new oak barrels. The Kisi grapes were fully destemmed and fermented in stainless steel tanks at 16°C. Following alcoholic fermentation, the wine was filtered to prevent malolactic fermentation.