COLOUR
Red
TYPE
Still
VINTAGE
2020
GRAPE
Saperavi
PRODUCER
Koncho & Co
REGION
Kakheti
CHARACTERISTICS
Body
Medium
Sweetness
Medium - sweet
Acidity
Finish
Intensity
Pronounced
Tannins
Medium - Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Koncho Kindzmarauli is a distinguished naturally semi-sweet red wine from the Kindzmarauli micro-zone within Georgia's Kakheti region. The producer, Koncho & Co, carries a rich legacy, succeeding a wine cellar established in 1737 by Kakhaber Konchoshvili, the esteemed court winemaker to King Teimuraz II of Kakheti. Koncho & Co is a significant landowner in the Kindzmarauli micro-zone, owning 200 of its 300 hectares of vineyards. This specific designation, "Kindzmarauli," signifies a high-quality wine made exclusively from late-harvest Saperavi grapes, known for its unique character derived from the region's distinctive black shale soils.
ALCOHOL
13.0%
AVG. PRICE
€18
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
Koncho & Co traces its winemaking heritage back to a cellar established in 1737.
Fact 02
The Kindzmarauli micro-zone is renowned for its unique black shale soils.
Fact 03
Yields are reduced by up to 50% to concentrate the quality of the Saperavi grapes.
Fact 04
Fermentation is stopped by chilling to preserve the wine's natural sweetness.
FOOD PAIRING
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WINE MAKING PROCESS
The Saperavi grapes for Koncho Kindzmarauli are sourced from 20-year-old vines within the Kindzmarauli micro-zone, characterized by its high levels of black shale in the soil. Viticulture practices focus on quality over quantity; grapes are selectively hand-picked at the end of September and beginning of October. To further enhance concentration and quality, yields are significantly reduced by up to 50% through green harvesting, ensuring only one bunch remains per sprig. Following destemming and pressing, the grapes undergo controlled alcoholic fermentation. To achieve its signature natural semi-sweet style, the fermenting new wine, known as *matchari*, is carefully chilled to halt fermentation, thereby preserving the desired level of residual sugar.
