The PERIANI enterprise has its own, modern technical and technological base. In the vineyard, soil and vines are cultivated using different types of techniques. European equipment and installations are used for grape processing. Wine is processed, stored and aged both in Qvevri and in special stainless steel tanks.
In the vineyard, the vine strain is formed at a height of 80-100 centimeters. Its pruning shape is Georgian uni- and bilateral. In order to remove excess crops, green operations are performed three times a year.
As the harvest approaches, the continuous control of sugar content in the grapes is initiated, allowing the planning of a conditioned harvest. Grape harvesting starts when the sugar content reaches 22-23%. As a rule, the harvest takes place during September.
The vineyard is harvested manually in buckets. The Wine Cellar is located in the territory of the vineyard, hence, the processing of the harvested grapes is done in a very short timeframe, further ensuring the high quality of the wine.
The harvested grapes are loaded into the stem removal – destemmer-crusher machine, where the stem and grape berries are separated. In the case of red grapes, the obtained mass is loaded into the fermentation reservoirs, while white grapes – are reloaded into the press through a heat exchanger cooling to the proper temperature. The pressed juice is pumped into double-walled tanks for cold sedimentation. After 24-48 hours, the sedimented juice is decanted and sent to the fermentation tank for fermentation.
After fermentation, the wine is transferred to storage tanks for aging. In order to control, laboratory verification of wine is conducted both at the beginning and aging process.
In order to obtain the wine made by traditional technology, grape pomace with stems are loaded together into Qvevri. Until the end of the fermentation process, the Qvevri is stirred with an interval of 3-4 hours per day. After the completion of the fermentation process, the Qvevris are filled with wine of the same content. The Qvevri are sealed for 6-7 months and the wine begins to form.
Qvevri wines are characterized by amber color, aroma and taste of ripe and dried fruits. The aroma and taste of various fruits are characteristic of wines made via classic technology.
After the wine is stabilized, it undergoes its final laboratory inspection, bottling and labeling.
The wine is bottled in high quality French bottles of Bordeaux and Burgundy type. The bottles are sealed with a Portuguese cork stopper and wax.