The Krakhuna Vachnadziani cold maceration took place over four hours to extract the delicate aromatics, followed by fermentation in stainless steel tanks at controlled temperatures of 16°C, lasting two weeks. The Krakhuna Vachnadziani was rested on its fine lees for 10 days, imparting texture and complexity.
The grapes are grown in the Imereti region in western-central Georgia, where the climate is humid, with hot summers and mild, warm winters. The vineyard is situated at an altitude of 220 metres above sea level, where the vines are trained according to the Vertical Shoot Position (VSP) method and are Double Guyot pruned. The soils are humic-calcareous. The vineyard is planted on slightly inclined slopes, terraces and plains, all of which are orientated towards the north-west and the west. Cover grass is planted between the vines to reduce weeds; the soil is mulched and treated with organic mineral fertilisers. Krakhuna (pronounced Crack-OO-na) is indigenous to Imereti in western Georgia; it translates as ‘crisp’ in Imeretian dialect.
Vachnadziani was established in 1953 and is one of the oldest wineries in Georgia that is considered to be the ‘cradle of wine’, as 8,000 year-old indigenous Rkatsiteli grape seeds have been found in clay vessels. During the Soviet years Vachnadziani fell into disrepair, but now the vineyards and cellars have received considerable investment. The aim is to preserve their ancient wine culture while combining it with cutting edge technology. With over 1,000 hectares of vineyard, covering the Kakheti region in eastern Georgia and the Imereti, Racha and Lechkhumi regions in western Georgia, Vachnadziani cultivates 25 vine varieties – the majority of which are indigenous. Their exciting and dynamic range reveals all the charm of this historic winemaking land.