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Baia's Wine Tsitska Dry White 2021

Women empowered Georgian winery.
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  • $62.00

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Primary Notes: Apple / Pear Apricot, Melon

Secondary Notes: Nutty, Honeycomb/Beeswax

Tertiary Notes:

Body:

Dryness: Very Dry

Acidity: High

Tannin:

Alcohol (%):

Origin: Imereti, Georgia

Maker: Baia's Wine

Grape: Tsitska

Fermentation: Organic Steel Only

Awards:

Decanting:

Serving Temperature: Best served between 10–12 degrees.

Asian Food Pairing: Creamy peanut thai noodles, Mee Pok, Grilled chicken don

Western Food Pairing: Pair with goat's cheese, stir-fried vegetables in honey soy, seafood or chicken salad.

Description

Baia's Wine Tsitska Dry White 2021

From a women-empowered Georgian winery. Baia's Wine Tsitska White is made with an indigenous Georgian grape variety using an ancient Qvevri winemaking process. Certified organic.
Pale amber colour with golden hues. Light and crisp aromas of quince, green apple, melon and wild pear. These fruity aromas follow through to the palate, which reveals a hazelnut hint and sweet undertones of honeycomb. Dry and bodied with a vibrant acidity. Closes in a long, pleasant quince and honey finish.
100% Tsitska. This indigenous Georgian grape variety comes from Baia's Wine vineyards on their estate in the village of Obcha. Obcha is located east of the Sairme Mountains and receives a slightly higher angle of sun rays with greater solar intensity. Cold and heavy air that collects between the high peaks of the Sairme Mountains during the night drains off the heights to join cold moist air. This creates a double cooling effect and cool nighttime temperatures, which are critical in developing high-quality grapes.
At an altitude of 324 metres, Baia's vineyards offer an ideal location and unique microclimate to grow premium grapes. The alluvial soils comprise of clay, gravel, sand and limestone.

After hand-picking, sorting and destemming, the grapes go through a gentle pressing. The resulting juice and skins go into Qvevri, where it macerates with full skin contact for 1 month. Following this, the wine ferments in Qvevri with wild yeasts and without any skin contact for 6 months. Bottling without filtration. Very low sulphites and minimal intervention.

Want to know more about Qvevri winemaking?


Qvevri winemaking is practiced throughout Georgia, particularly in village communities where unique varieties of grapes are grown.
The name Qvevri refers specifically to the large lemon-shaped terracotta pots that are buried in the ground up to their necks during wine fermentation and maturation.
Burying the pots is an ancient form of refrigeration since temperatures are cooler underground. This provides a longer maceration period for grapes on fermenting must, which would otherwise cause wine to spoil above ground. The extended maceration period develops an increase in aroma and flavour profiles in Qvevri wines.


 

Interested in other wines made from unique indigenous grapes? Check out Anatolikos Malagousia Wild White 2019.


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