Like Mukuzani, Tsinandali is in the heart of Kakheti, on the south-west bank of the Alazani River, where the soil is light clay and calcareous. It’s made from a blend of 80% Rkatsiteli and 20% Mtsvane, fermented cool in stainless steel to keep it fresh.
It’s a bright, greenish-yellow wine, with soft subtle aromas of apple and almond, with a slightly peppery first taste, followed by a creamier and fruitier finish.
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