Laelmarani

GEORGIANS, ESPECIALLY THE LOCALS OF KAKHETI REGION, ARE NO STRANGERS TO VINICULTURE AND WINE-MAKING PASSED ON FROM GENERATION TO GENERATION AS PART OF THE NATIONAL CULTURE. OUR FAMILY IS ONE AMONG TRADITIONAL GEORGIAN HOUSEHOLDS. ON THE BASIS OF THE KNOWLEDGE AND EXPERIENCE WE, VE INHERITED FROM OUR ANCESTORS WERE OFFERING "LAELMARANI", TRADITIONAL GEORGIAN WINE MIXED WITH WARMTH AND LOVE. OUR VINEYARDS WERE LAID OUT IN KUROGHELAURI VILLAGE, THE SO-CALLED MAKHEAO HOUSE, OUR ANCIENT KVEVRIS WERE BURIED IN A WINE CELLAR OF OUR TRADITIONAL THE HISTORY OF THE FAMILY AND THE EXPERIENCE ACQUIRED THROUGH CENTURIES ENABLED US TO START A SMALL FAMILY BUSINESS TO BE RUN BY OUR CHILDREN IN THE FUTURE THE WORD "LAELMARANI" IS AN ACRONYM OF THE NAMES OF FIVE GRANDCHILDREN: LASHA, ELENE, MARIAM, RATI AND NITA. THE IDEA WAS FAVORED BY THE WHOLE FAMILY: WE RESTORED OUR VINEYARDS AND RENEWED THE WINE CELLAR. THE NADELEBI ZONE IS STRETCHED ON JUST 30-35 HECTARES. ACCORDING TO THE RESULTS OF THE LABORATORY TESTS. THE SOIL HERE IS BEST FOR PRODUCING GRAPES ESPECIALLY KATSITELI VARIETY. WE PICK GRAPES FROM YOUNG VINES HANDLED ACCORDING TO ORGANIC FARMING PRACTICES. METHODS USED BY US IN PLANTING AND MANAGING OUR VINEYARDS MEET BIOLOGICAL (ECOLOGICAL) REQUIREMENTS FOR ENVIRONMENT PROTECTION AND CREATION OF A SUSTAINABLE ECOSYSTEM. WE TOOK INTO CONSIDERATION THE FACT THAT WE ALREADY HAD HIGH-QUALITY ANCIENT KVEVRIS IN OUR WINE CELLAR AND DECIDED TO PRODUCE KVEVRI WINE. TO INCREASE THE PRODUCTION CAPACITY OF THE ENTERPRISE WE NEEDED SOME MORE KVEVRIS AND WE DECIDED ON ONES MANUFACTURED BY A TRADITIONAL FAMILY FRON SATSABLE VILLAGE, ZESTAPONI MUNICIPALITY. SATSABLE HAS BEEN A WELL-KNOWN CENTER OF POTTERY SINCE TIME IMMEMORIAL. OUR KVEVRIS WERE MADE IN THE HOUSEHOLD OF A CRAFTSMAN SPECIALIZED IN TRADITIONAL KVEVRIS GURAM MUMLADZE. THE TEMPERATURE IN OUR KVEVRIES BURIED IN THE GROUND NEVER CHANGES AND IS ALWAYS 13-150C NECESSARY FOR WINE FERMENTATION. UNLIKE WINERIES, THE NATURAL AND UNINTERRUPTED CHEMICAL PROCESSES HERE NEEDS NO SPECIAL EQUIPMENT AND SUPPLEMENTS. WHILE IT,S FERMENTING, WINE MUST BE REGULARLY STIRRED, 4-5 TIMES A DAY BY THE END OF THE FERMENTING THE POMACE SETTLES ON THE BOTTOM OF A KVEVRI. UNDER THE PRESSURE IT IS COVERED BY A TURBID LAYER AND SEPARATED FROM WINE. WE DON,T USE METHODS AND MEANS (SELECTED YEAST, CLARIFIERS, ENZYMES, FLAVORING AGENTS AND PRESERVATIVE AGENTS, ETC.) THAT MAY DRAMATICALLY CHANGE NATURAL ORGANOLEPTIC CHARACTERISTICS OF WINE. WE LEAVE OUR WINE TO MATURE IN KVEVRIS TILL SPRING, TOGETHER WITH POMACE, WHEN IT COMPLETELY TAKES PART IN ALCOHOLIC FERMENTATION. THANKS TO THIS TRADITIONAL GEORGIAN METHOD, OUR WINE HAS A SPECIAL TASTE. IT NATURALLY ACQUIRES A GOLDEN COLOR AND BECOMES TRANSPARENT AND CLEAR. CHARACTERIZED WITH FRUIT TONES AND MODERATE TANNIN CONCENTRATION, THE WINE IS NATURALLY STABLE. WE NEITHER FILTER NOR PURIFY IT AND NEVER PROCEED ARTIFICIALLY. PROBABLY THAT,S WHY IT CONTAINS A SMALL AMOUNT OF SEDIMENT. SO, OUR WINE ACQUIRES ITS SPECIAL COLOR AND CLEARNESS TOGETHER WITH THE BEST QUALITIES CHARACTERISTIC TO RKATSITELI VARIETY.