Lagvinari is a small organic winery founded in 2011 by Dr Irakli Glonti, a former physician and geologist who works closely with local winegrowers. Glonti's wines are produced using local autochthonous grape varieties and ancient winemaking techniques, with the aim of promoting Georgian agriculture and preserving its rich winemaking heritage.
Lagvinari, Tsitska is a white dry wine made from autochthonous Tsitska grapes grown in Western Georgia, in the Imereti region. Production is based on traditional Imereti winemaking technology, according to which the grapes are separated from the crests and maceration is carried out on the mezze. Fermentation lasts 1.5-2 months. The result is a wine with more acidity than Kakheti wine, less tart and with a more even flavour. Both fermentation and maturation of the wine take place in egg-shaped Kvevri clay jugs. The wine is not filtered or clarified before bottling, and the sulphite content is low.
The wine is straw-coloured.
The flavour of the wine is very lively, refreshing, with tones of citrus fruits in the long aftertaste.
The fresh aroma of the wine is filled with tones of green (pear, apple) and citrus fruits, notes of honey, pepper, melon and vegetal nuances.
We suggest opening the wine 1 hour before drinking and using an aerator.