Whole cluster pressed. Cold settled and racked after 3 days. 40% of the juice is fermented seasoned French oak barriques and 60% in stainless steel. Aged on the lees for 10 months and stirred regularly prior to being assembled. Naturally clarified and lightly filtration prior being bottled. 6 months bottle refinement before release.

Tiko Rkatsiteli evokes intense aromas of white peach, nectarine and grapefruit, which follow through on the palate and are joined by a creme brulee like creamisness from the extended lees ageing.

Grilled vegetables, light pasta's such as Spaghetti al Limone, shellfish dishes, and soft cheese.