Mtsvane Kakhuri

Dry · Full-bodied · Medium tannin · Medium acidity · Savoury

Moderate amber, with citrus from the Rkatsiteli, tropical notes from the Kakhuri Mtsvane and apricot from the Kisi. Served across a wide band of 12 to 18 degrees.

Dry · Light-bodied · High acidity · Festive · Refreshing

Straw-coloured sparkling Mtsvane Kakhuri with citrus and green apple, pleasant acidity and a fine, long-lasting, crisp bead.

Dry · Medium-bodied · High acidity · Refreshing

The estate's white blend made without skin contact: a rich citrus palette with pear and wild flowers, spice for lift, and a fresh mineral-edged citrus finish.

Dry · Medium-bodied · Medium tannin · High acidity · Refreshing

Teleda's second label, made with a month on the skins rather than the six the Orgo whites get: citrus peel and muskmelon over white fruit, with a thyme lift.

Dry · Medium-bodied · Medium tannin · High acidity · Savoury · Elegant

A good balance of spicy aromas with a hint of white peach. Organic fruit gives it a balanced body and enhanced floral notes, over six months of skin contact in buried qvevri.

Dry · Full-bodied · Medium tannin · Medium acidity · Savoury · Contemplative

Intense amber, with well-expressed tropical fruit and dried fig aromas, a long-lasting finish and a body full of supple tannin. Served at 8 to 10 degrees.

Dry · Medium-bodied · High acidity · Elegant · Refreshing

Light straw with golden hues, expressive on the nose with tropical fruit and a hint of citrus. Ageing gives depth and a harmonious structure, closing with a subtly piquant finish. Served at 10 to 12 degrees.

Dry · Light-bodied · High acidity · Refreshing

A pale-straw blend of hand-selected Kisi and Kakhuri Mtsvane made off the skins: fresh and subtle, with early peach and tropical fruit.

Dry · Medium-bodied · High acidity · Refreshing

An even split of Mtsvane Kakhuri and Kisi from the Kondoli vineyards, made off the skins: a dry, brisk white rather than an amber, served at 10 to 12 degrees.

Dry · Medium-bodied · High acidity · Refreshing

The Tsinandali PDO blend of Rkatsiteli and Mtsvane, light straw in colour, with tropical fruit, green apple and meadow flowers over a pleasant acidity.

Dry · Full-bodied · Medium tannin · High acidity · Savoury · Funky

Rich on the nose with creamy vanilla and exotic spice, this dry white delivers toasted almond with echoes of dry sherry, all of it from the clay rather than from wood.

Dry · Full-bodied · Medium tannin · Medium acidity · Funky · Savoury

Mtsvane made by the Kakhetian method runs dark straw, full and fleshy, with a harmonious taste and a tender characteristic aroma. Winemakers nickname the grape the Georgian Riesling for its scent.

Dry · Full-bodied · Medium tannin · Medium acidity · Elegant · Savoury

Orange and lemon zest lead, trailed by peach, white chocolate and fruit-tree blossom. Full-bodied with balanced acidity, round tannin and a velvety close.

Dry · Full-bodied · Medium tannin · Medium acidity · Funky · Rustic

The blend in the range, pairing Mtsvane Kakhuri's fleshier frame with Rkatsiteli's backbone, six months on the skins in qvevri and bottled unfiltered.

Dry · Full-bodied · Medium tannin · Medium acidity · Contemplative

The rarest wine in the Satrapezo range at around 3,000 bottles: Kondoli Mtsvane Kakhuri worked in qvevri then oak, amber and dry, served at 12 to 15 degrees.

Dry · Medium-bodied · High acidity · Refreshing

The European-method Mtsvane from the Schuchmann label rather than the Vinoterra qvevri range: pressed and tank-fermented off the skins, so white-wine texture and citrus lift instead of amber grip.

Dry · Light-bodied · High acidity · Refreshing · Festive

Mtsvane picked in mid-August and taken through its primary fermentation in qvevri: green apple and lime with pear, peach and a yeasty edge, closing fresh and mineral.

Dry · Medium-bodied · Medium acidity · Easygoing

Straw-coloured Rkatsiteli and Mtsvane Kakhuri made the European way, off the skins: clean, fresh, with banana and tropical fruit and a pleasant acidity.

Dry · Medium-bodied · High acidity · Refreshing

The classic Tsinandali blend of Rkatsiteli and Mtsvane, made without skin contact: a dry, brisk, citrus-toned white rather than an amber wine.

Dry · Medium-bodied · High acidity · Refreshing

Light straw in colour with a mild, light bouquet, but complete and multifaceted on the palate. The appellation blend of Mtsvane and Rkatsiteli from Telavi municipality.

Dry · Medium-bodied · High acidity · Refreshing

The appellation blend of Rkatsiteli and Mtsvane made by classic technology off the skins: light yellow straw with a vivid, soft and harmonious taste. Served at 14 to 15 degrees.

Dry · Full-bodied · Medium tannin · High acidity · Savoury · Contemplative

Floral and delicate on the nose, faintly nutty, with dried fruit, coriander and white pepper; the palate runs to lemon tea and spice with a slight tannic grip from the skins.