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Get In touch for:

  • Wine tours
  • Hotel placement
  • Conference hall bookings
Email: khatia@anapea.ge
Phone: +995 577 500 102
Address: 8, Baratashvili Str., 0105, Tbilisi, Georgia
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Winemaking

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Harvesting (Rtveli)
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Removing MOG

We harvest grapes manually, we use wooden boxes for this. We only work with a handful of growers because it allows us to better focus. While we certainly monitor the sugars and acids. We call a pick date by examining the plant and its fruit in the vineyard, tasting the berries, evaluating the skins and seeds and ultimately going with our gut instinct and professional experience.

We double an triple sort grapes, removing MOG (Materials other than grapes) like, leaves, insects etc.

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Press
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Fermentation

Grapes are squeezed into qvevris for further fermentation. using the same techniques employed by our ancestors for thousands of years. The approach is that the wine mass is fermented with chacha (grape skin) for 6-7 months. Grapes are squeezed into qvevris for further fermentation. using the same techniques employed by our ancestors for thousands of years.

Then the cleaned wine mass is transferred into the qvevri designed for wine aging and keep them at least for 1 year. Human interference in this process is inadmissible. Then the cleaned wine mass is transferred into the qvevri designed for wine aging and keep them at least for 1 year. Human interference in this process is inadmissible.

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Aging
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Bottling

Then the liquid is removed from the first-level qvevri and is stored in a second level qvevri. It takes approximately one year aging process to be completed. n general, wines with a low pH (such as pinot noir and Sangiovese) have a greater capability of aging. With red wines, a high level of flavor compounds, such as phenolics (most notably tannins), will increase the likelihood that a wine will be

No compromise – not grape, either wine will never be in contact with any kind of plastic, even the best of Vines plastic! Harvest was celebration and triumph of village! That is how we see this process now, at Anapea Village.

Cellar

Wine cellars protect alcoholic beverages from potentially harmful external influences, providing darkness, constant temperature, and constant humidity. Wine is a natural, perishable food product issued from fermentation of fruit. Left exposed to heat, light, vibration or fluctuations in temperature and humidity, all types of wine can spoil. When properly stored, wines not only maintain their quality but many actually improve in aroma, flavor, and complexity as they mature. Depending on their level of sugar and alcohol, wines are more or less sensitive to temperature variances; wine with higher alcohol and/or sugar content will be less sensitive to temperature variance.[citation needed]

Wine cellars protect alcoholic beverages from potentially harmful external influences, providing darkness, constant temperature, and constant humidity. Wine is a natural, perishable food product issued from fermentation of fruit. Left exposed to heat, light, vibration or fluctuations in temperature and humidity, all types of wine can spoil. When properly stored, wines not only maintain their quality but many actually improve in aroma, flavor, and complexity as they mature. Depending on their level of sugar and alcohol, wines are more or less sensitive to temperature variances; wine with higher alcohol and/or sugar content will be less sensitive to temperature variance.[citation needed]