Every year the winemaker especially selects the best Rkatsiteli and Mtsvane grapes based on flavor intensity, balance and the retention of fresh crisp fruit acids. This fruit is then hand picked and carefully processed in order to retain the fruit aroma and elegance. The wine is fermented and aged in French oak barrels. After approximately 9 months in oak wine is bottled. This wine is well-balanced with fresh grape, honey and vanilla flavors combined with long-lasting slightly sourish taste brought by the oak barrel aging. The wine keeps on developing and improving further in the bottle for years. The vintage 2005 is bottled only 11600 bottles. Our Tsinandali won IWSC Bronze medals in 2007 and 2006 and was recomended by Decanter Experts in 2007