Chacha Traditional

Origin: Akhmeta microzone, Kakheti
Grape Variety: 60% Rkatsiteli, 40% Mtsvane
Harvest: 8 t per ha
Alcohol: 44%

The grapes are harvested at optimum maturity in late September or early October by hand. The grapes are carefully selected, then gently pressed and transferred for fermentation in traditional earthenware qvevri jars. Fermentation is carried out at a controlled temperature of 18-20 C. The resulting wine is removed from the pulp, and the pulp is distilled in traditional chacha pots to the desired condition. The finished chacha is blended and stored until bottling in special stainless steel tanks.