On the nose you immediately get rich dried apricot fruit and nutty flavours. It feels smooth and round on the palate but there there is enough acidity to deliver a long, dry refreshing finish. Don't chill it, you'll just bring the tannins forward at the expense of the lovely flavours - serve cool, not cold!
The wine is made using old Kakhetian traditional winemaking method with skin contact. Fermentation on skins takes place for 7-10 days, once the fermentation is finished the grape skin remain with the wine for 6 months.
Teliani Valley was established in the 1990s by a group of enthusiastic young winemakers looking to continue the history of winemaking in the village that has existed since the 1800s. The quality of the vineyards and the teams winemaking ability took them from their humble beginnings in a ramshackle coverted car workshop to become one of the biggest producers in Georgia.
Excellent with mildly spiced middle eastern food, as well as grilled fish or white meats.