It’s been more than a century since “Sarajishvili” started to produce wine brandy. Creating wine brandy is a complicated process, requiring right technology and creative intervention. Making of tasty and high-quality brandy is a real art
It’s been more than a century since “Sarajishvili” started to produce the excellent wine brandy. The secret of our success lies in a vine. David Sarajishvili has spent pretty much time to study and research Georgian vine spices and finally found the most appropriate for wine brandy – Tsiska, Tsolikauri, Goruli Mtsvane, Chinuri, and Rkatsiteli.
Creating wine brandy is a complicated process, requiring right technology and creative intervention. Company “Sarajishvili” pays big attention to proper harvest time. Our wine is made according to European technology and is moderately sweet and sour, with neutral fruit flavor. The right time of distillation helps us to take the leading position in the local market.
Using classical technology while producing is one of the advantages of “Sarajishvili ”. Distillation of spiritsis highly important step in making wine brandy. “Sarajishvili” is the only company in Georgia, which uses French Charente distillation machine for creating the high-quality spirits.
Aging of spirits is highly responsible process in brandy production. Being as one of the oldest companies, “Sarajishvili” follows only traditional methods of aging. Our spirits are stored in 350-400 litter oak barrels at least for three years. Young brandy spirit extracts substances from the oak timber and after being oxidized it gets unique taste and aroma. When cognac gets into reaction with an oak barrel and air, approximately 3 % of spirits evaporates. The evaporated spirit is called as the “share of angels”.
Blending is the very important creative process. A person involved in blending has to follow his intuition and taste in order to create an unforgettable blend with stable, smooth taste. “Sarajishvili” succeeds in creating rich and interesting compositions thanks to the unique collection of old and manifold spirits preserved in the company’s reserves.
The accomplishing stage of brandy production is resting of the blend. At “Sarajishvili ” this process takes place exclusively in oak barrels and lasts from 4 to 12 months. At this stage of producing components of wine brandy harmonically blend with each other and are transformed into a unique drink.