TSOLOKOURI

Vinification
Grapes were hand-picked and transported carefully so that the raw materials are delivered to the cellar undamaged. Fermentation process took a place in a Qvevri, with 45% chacha, grape pomace. Fermentation for white wines lasted 6 months, for redwines-1 month, all without grape stalks. Yeast (saccharomysescerviciae) was used to control the fermentation process. After the fermentation with grape pomace, the wine was aged in Qvevrifor protein and crystal stability, then prepared for bottling. On December 28, 2021, after membrane filtration, we bottled wines using modern Italian machinery.
Vineyards
Labara produces wine only from grapes harvested in the sustainably grown vineyards. Our vineyards are located in the west Georgia, Vartsikheand Salkhino, where distinct, subtropical climate, mild, warm winters and hot summers, harmonized by breeze of Black Sea and Caucasian mountains, create excellent environment for grapes to have a good balance of sugar and acidity. Vartskikhe, Imereti–10 hectares: •Tsolikouri(white)
TSOLIKOURI is characterized by high quality of wine, yield and good resistance to fungal diseases, which mainly explains its widespread distribution in the wine-growing regions of WesternGeorgia. To make high-quality table wine, grapes should be harvested at their full ripeness, when the ratio between sugar and acidity is about 3:1. In order to obtain quality, gentle table wine, the ratio between sugar content and acidity in Tsolikourigrapes should be 21-23% sugar and 6-8%acidity.This ratio is easy to achieve because Tsolikourimaintains relatively high acidity along with high sugar content.The yield of juice from Tsolikourigrapes is 70% while yield of grape per hectare is around 100 centners.Winemaker's notes (Oct 2022)