Rkatsiteli

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

Golden and thick-textured: earthy aromas over ripe apricot and pear, layered with strong oak, creamy honey and a delicate smokiness, closing pleasantly tannic.

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 · Medium-bodied · Low tannin · High acidity · Refreshing · Fruity

Crisp and dry but inclining towards a fuller body from the Saperavi share, with blackberry tones against light quince aromas contributed by the Rkatsiteli.

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

Amber-coloured skin-contact white from the Natroshvili family cellar at Vachnadziani: apricot, pear, apple and peach shading into dried fruit.

Dry · Full-bodied · Medium acidity · Elegant

Single-vineyard Rkatsiteli from the Kondoli hills made as a white rather than an amber, then oak aged. Unusually full for the grape at 14 percent, 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 · 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 · High acidity · Savoury · Contemplative

Golden amber in the glass with a nose of honey, but dry and unexpectedly full-bodied in the mouth, with notes of walnut and apricot.

Dry · Medium-bodied · High acidity · Refreshing

Pale straw yellow, with a fresh elegant nose of yellow fruits and a hint of exotic citrus. The freshness carries into the mouth: medium-bodied, well balanced, with a bright finish.

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

Intense golden amber from Rkatsiteli grown around Alaverdi Monastery and vinified in the eleventh century cellar. Vibrant fruit and peach with balanced acidity and a long close.

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

A natural, unfiltered amber from Kakheti's most widely planted white grape, macerated six months on the skins in qvevri. The winery notes a small noble sediment is possible in the bottle.

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

A complex bouquet of dried apricot and almond over wild flowers and honey, lifted by mineral notes. Full-bodied with pronounced tannin, balanced acidity and a velvety texture.

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

Moderate amber in colour, with intense dried fruit, fried nut and honey overtones. The body is rich in tannin and the aftertaste harmonious and mildly intense. Served at 8 to 10 degrees.

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

Deep straw yellow, with a delicate bouquet of apple and citrus carrying perfumed notes of peach and ripe pear. Best enjoyed at 10 to 12 degrees.

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

Marani's flagship amber: Kondoli-grown Rkatsiteli fermented in qvevri and then given oak. Amber in colour, dry, full-bodied, and served warm for a white at 12 to 15 degrees.

Sweet · Full-bodied · High acidity · Elegant

An ice wine from Kondoli Rkatsiteli, sweet and low in alcohol at 10.5 percent, served cold at 8 to 10 degrees. Marani gives it unlimited shelf life stored between 5 and 12 degrees.

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

Kakheti's benchmark amber grape worked the traditional way: skin contact gives tannin and a tea-leaf grip behind dried stone fruit and nut.