Tsinandali wine: history, review and how to make it

1) History of Tsinandali in brief
2) Production technology
3) Drink characteristics
4) Recommendations for consumption

Tsinandali is considered one of the pearls of Georgian winemaking. The drink is classified as one of the best white wines produced in the world, which is confirmed by numerous awards.

History of Tsinandali in brief

Tsinandali has been produced in the same area since 1886.

Today Tsinandali is produced by the local plant named after Alexander Chavchavadze. It is named in honor of the first owner, who not only built the winery complex, but also made a significant contribution to its development.

The cellars of the winery still contain collectible bottles of drinks collected and preserved by the family members. The combination of local and European traditions led to the creation of the famous drink.

Production technology

For the production of Tsinandali, grapes of two white varieties are used - Rkatsiteli (about 85%) and Mtsvane (about 15%).

The fruits are harvested on our own plantations not far from the factory. It is made by hand.

After that, the raw materials go through the traditional stages of crushing, pressing and fermentation.

The must is aged for about a month and a half on yeast, while maintaining constant temperature conditions (10-12 °C), and the future wine is placed in oak barrels, where it is stored for another three years.

Cinandali can spend part of the aging period in other containers - clay or metal.

Apart from the plant named after Alexander Chavchavadze, other producers also produce good Tsinandali: "Askaneli Brothers", "Zorya Kakheti", "Badagoni".

Drink characteristics

Zinfandel belongs to dry vintage wines. Its alcohol content is 10-12%.

Original color - delicate straw. The taste is unusual, invigorating: you can catch the tart bitterness and light sourness.

The aftertaste is long, rich - fruity, mostly citrus.

The aroma contains hints of apples, quince, peaches, some gourmets note nutty notes.

In general, Tsinandali is considered one of the most acidic Georgian wines and at the same time one of the most delicious. At the same time, the cost of the drink is quite democratic.