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Grape varieties & Wine's 

var1Rkatsiteli grape variety

Lis the leading white grape variety in Georgia, comprising 43% of all vineyard plantings across 20,000 hectares. Is native to Kakheti Region in eastern Georgia.
Usage: Rkatsiteli is produced through both traditional and international vinication methods, and is the principal grape in most Kakhetian stile white wines. Because Rkatsiteli has relatively quiet aromatics, in our wine “Rkhatsiteli-Mtsvane”-2018 it’s blended with 20 percent Mtsvane Kakhuri and 10 percent of Khikhvi. to add high-toned aromatics and to soften the resulting wine.

var12Mtsvane Kakhuri grape variety

Literally, “green from Kakheti,” and commonly referred to simply as “Mtsvane,” Mtsvane Kakhuri grows well in Kakheti region. Thought to be older than Rkatsiteli, Mtsvane Kakhuri’s ve-lobed leaves are dark green and funneled;
Usage: Mtsvane Kakhuri is a solo performer in “Mtsvane” our dry white wine. Up to 20% of Mtsvane Kakhuri may be blended with Rkatsiteli and Khikhvi in “Rkatsiteli-Mtsvane” named wine.

var12Khikhvi grape variety

Khikhvi grows widely in eastern Georgia, especially in Kakheti where it originated.
Usage: Khikhvi is relatively versatile, as it can be produced in light dry, semi-sweet, sweet, styles. Its aromatic signature is distinctive: oral notes of boxwood and wild owers heighten broader avors of ripe yellow fruits and apricot.

 

 

70% Rkhatsiteli / 20% Mtsvane / 10% Khikhvi - Amber Biodynamic Wine

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 Size: 750 ml-bottle: 

Gotsa Family Biodynamic vineyard in "Algeti" national park, between villages "Marabda" and "Asureti"

Soil Type: Clay loam, with basalt stones.

Details:
Bottles produced: max: 3200;
Average Degree Brix: app: 23-24;
Harvest time: from middle to end  of September; 
Fermentation: Spontaneously, In Kvevri (large buried earthenware amphora) by ancient Georgian method;
Maceration: In Kvevri, Skin and stem contact 7 month;
Aging: In Kvevri 16 month;
Bottling time: usually in Spring, afer 2 years from harvest;
Contains only naturally occurring sulfites;
Alcohol level: app., 13-14%;
Varietal: 70% Rkatsiteli - 20% Mtsvane - 10% Khikhvi;
Taste & Character: Acidity - Medium; Tannins - Medium; Free of any additives;
Ageability: Long (Greater than 5 years) Body - Full; Non Filtered; Non Fined.
Winemaker Notes: Light amber color, intensive nose full of dried apricots, melon and oriental spices. Rich layered taste and strong tannin structure, typical for Georgian amber wines.

Certification: <Organic> by "Kiwa BCS" GE-BIO-141; <Biodynamic> by "Demeter"

 

 

 

100% Mtsvane - Amber Biodynamic Wine

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Size: 750 ml-bottle:

Gotsa Family Biodynamic vineyard in "Algeti" national park, between villages "Marabda" and "Asureti"

Soil Type: Clay loam, with basalt stones.

Details:
Harvest time: from middle to end of September;
Average Degree Brix: 23-24;
Fermentation: Spontaneously, In Kvevri (large buried earthenware amphora) by ancient Georgian method;
Maceration: In Kvevri, Skin and stem contact 7 month;
Aging: In Kvevri 16 month;
Bottling time: Usually in Spring after 2 years from harvest;
Bottles produced: max: 1200;
Contains only naturally occurring Sulfites;
Alcohol level: 13-14%;
Varietal: 100% Mtsvane;
Taste & Character: Acidity - Medium; Tannins - Medium; Free of any additives;
Ageability: Long (Greater than 5 years) Body - Full; Non Filtered; Non Fined;
Winemaker Notes: Deep color of buckwheat honey. Full of flavors of dried apricots, honey dew and sweet spices this typically aromas for sweet wines,
but totally dry in palate with strong tannin structure;

Certification: <Organic> by "Kiwa BCS" GE-BIO-141; <Biodynamic> by "Demeter"

 

100% Khikhvi - Amber Biodynamic Wine

 

Size: 750 ml-bottle:
Gotsa Family Biodynamic vineyard in "Algeti" national park, between villages "Marabda" and "Asureti"

Soil Type: Clay loam, with basalt stones.

Details:
Harvest time: 1-2 week of September;
Average Degree Brix: 26;
Fermentation: Spontaneously, In Kvevri (large buried earthenware amphora)
by ancient Georgian method;
Maceration: In Kvevri, Skin and stem contact 7 month;
Aging: In Kvevri 16 month;
Bottling time: Usually spring after 2 years from harvest;
Bottles produced: max:1200;
Contains only naturally occurring Sulfites;
Alcohol level: 15-17%;
Varietal: 100% Khikhvi;
Taste & Character: Acidity - Medium; Tannins - Medium; Free of any additives;
Ageability: Long (Greater than 5 years) Body - Full; Non Filtered, Non Fined;
Winemaker Notes: Deep color of buckwheat honey. Full of flavors of dried apricots, honey dew and sweet spices this typically aromas for sweet wines, but dry ( with small residual shugare) in palate with strong tannin structure.

Certification: <Organic> by "Kiwa BCS" GE-BIO-141; <Biodynamic> by "Demeter"

 

 

100% Kisi - Amber Biodynamic Wine

 varkisi2Size: 750 ml-bottle:

Gotsa Family Biodynamic vineyard in "Algeti" national park, between villages "Marabda" and "Asureti"

Soil Type: Clay loam, with basalt stones;

Details:
Harvest time: from middle to end of September;
Average Degree Brix: 23-24;
Fermentation: Spontaneously, In Kvevri (large buried earthenware amphora)
by ancient Georgian method;
Maceration: In Kvevri, Skin and stem contact 7 month;
Aging: In Kvevri 16 month
Bottling Time: Usually in Sring, after 2 years from harvest;
Bottles produced: max: 1300;
Contains only Naturally occuring Sulfites;
Alcohol level: 13-14%;
Varietal: 100% Kisi;
Taste & Character: Acidity - Medium; Tannins - Medium; Free of any additives;
Ageability: Long (Greater than 5 years) Body - Full; Non Filtered; Non Fined;
Winemaker Notes: Deep color of buckwheat honey. Full of flavors of dried
apricots, honey dew and sweet spices this typically aromas for sweet wines, but totally dry in palate with strong tannin structure.

Certification: <Organic> by "Kiwa BCS" GE-BIO-141; <Biodynamic> by "Demeter"

 

100% Kakhuri Mtsvivani - Amber Biodynamic Wine

   

Size: 750 ml-bottle:

Gotsa Family Biodynamic vineyard in "Algeti" national park, between villages "Marabda" and "Asureti"

Soil Type: Clay loam, with basalt stones.

Details:
Harvest date: 29th of September 2018
Average Degree Brix: 24
Fermentation: Spontaneously, In Kvevri (large buried earthenware amphora) by ancient Georgian method
Maceration: In Kvevri, Skin and stem contact 7 month
Aging: In Kvevri 16 month
Bottling Date: 14 of September 2019
Bottles produced: max: 800;
Contains Naturallu occurring Sulfites;
Alcohol level: 13-14%;
Varietal: 100% Mtsvivani;
Taste & Character: Acidity - High; Tannins - Medium; Free of any additives;
Ageability: Long (Greater than 5 years) Body - Full; Non Filtered; Non Fined;
Winemaker Notes: Deep color of buckwheat honey. Full of flavors of dried
apricots, honey dew and sweet spices this typically aromas for sweet wines, but totally dry in palate with strong tannin structure;

Certification: <Organic> by "Kiwa BCS" GE-BIO-141; <Biodynamic> by "Demeter"

 

 

Saperavi grape variety

var1sapervai

 

Saperavi, meaning “something to color with,” is Georgia’s leading red grape variety. A very old variety, it is Georgia’s most widely planted red grape. Saperavi can be dry, semisweet, full-on sweet, or fortied. Regardless of how produced, this tenturier variety gives wines that are inky, often fully opaque, with aromas of dark berries, licorice, grilled meat, tobacco, chocolate and spices. Texturally, the wine is sappy and tannic, with considerable acidity; alcohol levels can range from 12-15%. 

Usage: Red dry wine “Saperavi” (often with riper, more intense avors).

 

 

 

100% Saperavi - Red Biodynamic Wine

 var1sapervaiSize: 750 ml-bottle

Gotsa Family Biodynamic vineyard in "Algeti" national park, between villages "Marabda" and "Asureti"

Soil Type: Clay loam, with basalt stones.

Details:
Harvest time: end of September;
Average Degree Brix: 24-26;
Fermentation: Spontenously, In Kvevri, (large buried earthenware amphora) by ancient Georgian method.
Maceration: In Kvevri, Skin contact 7 day's without stems;
Aging: In Kvevri 20 month
Bottling time: Usually in end of summer after 2 years from Harvest;
Bottles produced: max: 2000;
Contains only naturally occurred Sulfites;
Alcohol level: 14-15%;
Varietal: 100% Saperavi;
Taste & Character: Acidity - Medium; Tanin's - low; Free of any additives
Ageability: Long (Greater than 5 years); Body - Full; Non Filtered, Non Fined

Winemaker Notes: Ancient Georgian grape variety and wine from it what we call black. Wild cherry, sweet mulberry and ripe pomegranate with hints of bog oak. Rich, lively tannins and great balance with high extract. Light red color;

Certification: <Organic> by "Kiwa BCS" GE-BIO-141; <Biodynamic> by "Demeter"

 

100% Saperavi - Roze Biodynamic Wine

 

Size: 750 ml-bottle
Gotsa Family Biodynamic vineyard in "Algeti" national park, between villages "Marabda" and "Asureti"

Soil Type: Clay loam, with basalt stones.

Details:
Harvest time: middle of September;
Average Degree Brix: 22-23;
Fermentation: Spontaneously, In Kvevri, (large buried earthenware amphora)
Maceration: In Kvevri, no Skin contact;
Aging: In Kvevri 16 montt.
Bottling time: Usually in Spring after 2 years from harvest;
Bottles produced: max: 2000;
Contains only naturally occurring Sulfites;
Alcohol level: 13-15 %
Varietal: 100% Saperavi
Taste& Character: Acidity - Medium; Tannin's - Medium; Free of any additives
Ageability: Long (Greater than 5 years); Body - Full; Non Filtered, Non Fined
Winemaker Notes: Light Red color; Wild cherry, sweet mulberry and ripe pomegranate, low tannins and great balance with high extract. Light red wine, but very aromatic; 

Certification: <Organic> by "Kiwa BCS" GE-BIO-141; <Biodynamic> by "Demeter"

 

100% Saperavi Budeshuri - Red Biodinamic Wine

 

Size: 750 ml-bottle

Gotsa Family Biodynamic vineyard in "Algeti" national park, between villages "Marabda" and "Asureti"

Soil Type: Clay loam, with basalt stones.

Details:
Harvest time: from middle to end of September
Average Degree Brix: 23-24;
Fermentation: Spontaneously, In Kvevri, 50% skin contact for 36 ours; 
Aging: In Kvevri 16 month
Bottling time: Usually in Spring after 2 years from harvest;
Bottles produced: max: 1200;
Contains only naturally occurring Sulfites; 
Alcohol level: 13,0%;
Varietal: 100% Budeshuri Saperavi;
Taste & Character: Acidity - Medium; Tannin's - low; Free of any additives
Ageability: Long, Around 5 years and moor; Body - Full; Non Filtered, Non Fined;

Winemaker Notes: Ancient Georgian grape variety and wine from it what we call black. Wild cherry, sweet mulberry and ripe pomegranate with hints of bog oak. Rich, lively tannins and great balance with high extract. 

Certification: <Organic> by "Kiwa BCS" GE-BIO-141; <Biodynamic> by "Demeter"

 

 100% Saperavi Pet'Nat - Method Ancestral (Roze Sparkling Biodynamic Wine)

 

 

Size: 750 ml-bottle

Gotsa Family Biodynamic vineyard in "Algeti" national park, between villages "Marabda" and "Asureti"

Soil Type: Clay loam, with basalt stones.

Details:
Harvest time: from middle of September;
Average Degree Brix: 21-22;
Fermentation: Spontaneously, In Kvevri and  then bottled no skin contac;
Aging: In bottle with crown caps;
Bottles produced: max: 1300;
Contains only naturally occurring Sulfites;
Alcohol level: 13,0%
Varietal: 100% Saperavi
Taste & Character: Acidity - Medium; Tannin's - low; Free of any additives
Ageability: Long, Around 5 years and moor; Body - Full; Non Filtered.

Certification: <Organic> by "Kiwa BCS" GE-BIO-141; <Biodynamic> by "Demeter"

 

 

 Chinuri grape variety

var1chinuri

Originating in Kartli, central Georgia, but also grown in Kakheti, the name “Chinuri” comes from the Georgian word “chinebuli” meaning “excellent” or “the best”.
Usage: With its naturally high acidity, Chinuri is most famous for wine, which may include Goruli Mtsvane another variety of grapes from central Georgia.

var1goruli

 

Goruli mtsvane grape variety

is mainly cultivated and planted in Kartli region, central Georgia. The variety is mostly planted together with Chinuri variety.
Usage: A variety with delicate high-toned aromatics, it oxidizes easily, and is often blended with Chinuri to bolster its structure and inhibit oxidation.

 

 

 90% Chinuri / 10% Goruli Mtsvane - Amber Biodynamic Wine

 var1chinuriSize: 750 ml-bottle

Gotsa Family Biodynamic vineyard in "Algeti" national park, between villages "Marabda" and "Asureti"

Soil Type: Clay loam, with basalt stones.

Details:
Harvest time: end of September, beginning of October;
Average Degree Brix: 21-22;
Fermentation: Spontaneously, In Kvevri (large buried earthenware amphora) by ancient Georgian method
Maceration: 6 month Skin contact without stems;
Aging: In Kvevri 16 month;
Bottling time: Usually in Spring after 2 years from harvest;
Bottles produced: max: 1300;
Contains only naturally occurring Sulfies;
Alcohol level: 12%;
Varietal: 90% Chinuri - 10% Goruli Mtsvane
Taste & Character: Acidity - Medium; Tannins - Medium; Free of any additives;
Ageability: Long (Greater than 5 years); Body - Full; Non Filtered. Non Fined;
Winemaker Notes: Light golden color and dry flavor of acacia honey, meadow herbs and sagebrush. Herbal tannins and almond bitterness it's typical
character of this wine variety.

Certification: <Organic> by "Kiwa BCS" GE-BIO-141; <Biodynamic> by "Demeter"

 

100% Chinuri Pet'Nat - Method Ancestral (Amber Sparkling Biodynamic Wine)

Size: 750 ml-bottle

Gotsa Family Biodynamic vineyard in "Algeti" national park, between villages "Marabda" and "Asureti"

Soil Type: Clay loam, with basalt stones.

Details:
Harvest time: from middle of September;
Average Degree Brix: 22-23;
Fermentation: Spontaneously, In Kvevri and  then bottled, no skin contac;
Aging: In bottle with crown caps;
Bottles produced: max: 1200;
Contains only naturally occurring Sulfites;
Alcohol level: 12,0%
Varietal: 100% Chinuri;
Taste & Character: Acidity - Medium; Tannin's - low; Free of any additives


Certification: <Organic> by "Kiwa BCS" GE-BIO-141; <Biodynamic> by "Demeter"

 

 

 

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Tavkveri grape variety

is indigenous to Kartli region but also grown in Kakheti. Tavkveri grows well in deep clay and sandy soils.
Usage: Tavkveri is produced both in modern and Kvevri styles; modern production may include time in oak barrels. A reasonably versatile variety, it can be an attractive, middle-weight dry red, rosé, sparkling, fortied or dessert wine.

 

100% Tavkveri - Roze Biodynamic Wine

 

Size: 750 ml-bottle

Gotsa Family Biodynamic vineyard in "Algeti"national park, between villages "Marabda" and "Asureti"

Soil Type: Clay loam, with basalt stones;

Details:
Harvest time: after first week of October;
Average Degree Brix: 20-21;
Fermentation: spontaneously, In Kvevri, 12 ours skin contact.
Aging: In Kvevri 16 month
Bottling time: Usually in Spring after 2 years from Harvest;
Bottles produced: max: 1500;
Contains only naturally occurring sulfites;
Alcohol level: 12,0%
Varietal: 100% Tavkveri
Taste & Character: Acidity - Medium; Tannin's - low; Free of any additives
Ageability: Long, Around 5 years and moor, Body - Full, Non Filtered. Non Fined, Color light Red.
Winemaker Notes: Forest strawberries with pharmaceutical herbs in the nose. Light-bodied, easy drink, mineral native taste between juiciness and bitterness of wild berries with cheerful black pepper aftertaste.

Certification: <Organic> by "Kiwa BCS" GE-BIO-141; <Biodynamic> by "Demeter"

 

Tsitska grape variety

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Grown throughout upper and central Imereti region.The grape is of medium size, with thick skins. The vine has moderate vigor but with high yields.
Usage: When vinied to dryness, Tsitska wines suggest yellow fruits such as quince, melon, and pear, sometimes with a honeyed note. Tsitska may be blended with Tsolikouri, and sometimes Krakhuna varieties of grapes, for dry table wines.

 

 

 

 

 Tsolikouri grape variety

 The leading white grape of western Georgia, Tsolikouri originates in Kolkheti. The vine has medium sized, conical bunches, which may have wings, and is of average density.

Usage: Tsolikouri may be blended with the lighter-bodied Tsitska, and sometimes Krakhuna varieties of grapes, for white dry wine.

 

 

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90% Tsitska / 10% Tsolikouri - Amber Biodynamic wine

 

Size: 750 ml-bottle
Gotsa Family Biodynamic vineyard in "Algeti" national park, between villages
"Marabda" and "Asureti"

Soil Type: Clay loam, with basalt stones.

Details:
Harvest time: end of September, beginning of October;
Average Degree Brix: 22-24;
Fermentation: Spontaneously, In Kvevri, (large buried earthenware amphora) 2 month  Skin contact;
Aging: In Kvevri 16 month
Bottling time: Usually in Spring after 2 years from harvest;
Bottles produced: max: 1800;
TContains only naturally occurring Sulfites;
Alcohol level: 13-14%
Varietal: 90% Tsitska - 10% Tsolikouri
Taste& Character: Acidity - High; Tannin's - low; Free of any additives
Ageability: Medium, Around 5 years and moor. Body - Full; Non Filtered.
Winemaker Notes: Sunny, floral nose with hints of flower pollen. Oily, rich and warm, but with lovely acidity, almost European style white wine.

Certification: <Organic> by "Kiwa BCS" GE-BIO-141; <Biodynamic> by "Demeter"

 

 var3Chkhaveri grape variety

Chkhaveri is a dark pink-skinned grape from western Georgia. An ancient variety, it is grown mainly in regions of Guria and Adjara and to a lesser extent in Imereti. 

 

 

100% Chkhaveri - Red Biodynamic Wine

Size: 750 ml-bottle

Gotsa Family Biodynamic vineyard in "Algeti"national park, between villages "Marabda" and "Asureti"

Soil Type: Clay loam, with basalt stones;

Details:
Harvest time: end of October;
Average Degree Brix: 22-23;
Fermentation: spontaneously, In Kvevri, 12 ours skin contact.
Aging: In Kvevri 16 month
Bottling time: Usually in Spring after 2 years from Harvest;
Bottles produced: max: 1900;
Contains only naturally occurring sulfites;
Alcohol level: 12-13%;
Varietal: 100% Chkhaveri;
Taste & Character: Acidity - Medium; Tannin's - low; Free of any additives
Ageability: Long, Around 5 years and moor, Body - Full, Non Filtered. Non Fined, Color light Red.
Winemaker Notes: Unique wine, thats all;

Certification: <Organic> by "Kiwa BCS" GE-BIO-141; <Biodynamic> by "Demeter"

 

 

Apple cider (Sparkling) 

 

Size: 750 ml-bottle;

Gotsa Family organic apple yard  in village Tirdznisi;                        

 Soil Type: Clay loam.

 Details:

Harvest time: November;
Fermentation: On wild yeasts, In Kvevri and bottle;
Average Degree Brix: 16
Aging: In Bottle;
Bottles produced: max: 3000;
Alcohol level: 7%;
Apple Varieties: Fuji, Golden, Grany Smith, Kekhura;
Winemaker Notes: Color yellow, Light-bodied, easy drink, very aromatic;

 

 

 

 

 

 

 

 

Gotsa Family Wines

E-mail: bgotsa@gmail.com