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Certificate On Organic Production

The declared operator has submitted his activities under control, and meets the requirements laid down in mentioned standards. More »

Certificate GE-BIO-117
Code GC/DM/ICP-3.8.4
is accredited by DAkkS

Organic wines


bottleOrganic wines are produced from grapes that grow in the natural condition and have a natural maturing cycle. Only the best grapes are picked that is why the wine has bright colour, full-bodied taste and natural flavour. They have much more "live" vitamins and minerals and they are kept alive during the process, also the product is free of artificial flavours, colours, preservatives and other "additives". 

The main condition for organic wine production is growing grapes in the chemical free vineyard. Weeds are removed without the aid of pesticides, and it is mowed periodically so the remnants of the weed become natural organic fertiliser for grapes. Ground- it's the cornerstone of organic farming and there are very hight demands and standards for preparing the soil for growing organic products - one of the requirement is that the soil should not be subject to any chemical attack within 3 years before exploitation. The whole process of growing grapes is minimally mechanised and actively used manual labour, which ensures the thorough care of the vineyard.

Organic wine allows us to enjoy all the natural flavour palette and warrants only a beneficial effect on our body. Equipment to develop an ecologically pure wine is mainly a stainless steel and oak barrel. Yeast is also special. In the process of vinification, the minimum amount of sulphite is used, also it is free of fragrances, dyes, preservatives and other additives. A bottling of organic wine doesn't occur in oxygen and nitrogen. The main difference between regular and organic wine is the amount of sulphur dioxide (sulphur dioxide) - a  chemical substance that used to prevent re-fermented beverage. The ecologically pure wine has this about three times less, but have much more "live" vitamins and minerals, which are kept alive during the process.

Officially organic - biological wines have been recognized by European legislation in July 1991, but many people have practised this approach to winemaking much earlier. Most of the organic wines are produced in the United States, in Northern California. According to the Association of the organic products (Organic Trade Association), the production and use in the America increase annually by about 15%-17%. In past ten years, the sale of organic wine has increased by about 25-35% worldwide. Grapes for making bio-wines are grown on special areas, which are not subject to any chemical processing. Exclusively biological fertilisers are used to feed and improve soil fertility - only bio-waste of birds and animals, without chemicals and poisons. As a result, the plants grow on their own, producing natural selection, growing up in medieval conditions. Damaged and diseased berries are discarded. The produce is transported and processed in the stainless steel equipment. The yeast which is used to ferment the grapes is unmodified, strictly natural and is tested in the laboratory. With this yeast, the toxins are minimised which makes drinking the wine surprisingly easy.

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