Each wine of the company is created with every detail of the whole cycle from the vineyard to the bottle with meticulousness, rudeness and daring creativity. All of this requires constantly updated knowledge and experience, hard work and tremendous dedication. From year to year, each representative of the company contributes to this special and invaluable contribution. It is through such a concerted effort that the company is constantly refining
and improving its wines. The ‘Askaneli’ without any exception is always focused on high business characteristics and corporate responsibility. That is why the company pays great attention to periodic staff training, vineyard planning, variety selection, production re-equipment and technological improvements. Much attention is paid to environmental issues and social responsibility.
For a Georgian man, the crying of a vine is one of the most emotional and sacred moments in a relationship with a vineyard. The company’s growers start the business in the early spring when the vines cry. As the heat increases, so does the bud removal time. The newly planted buds on each root vine of our vineyards will be carefully poisoned to protect it from parasites and diseases.
For a Georgian man, the crying of a vine is one of the most emotional and sacred moments in a relationship with a vineyard. The company’s growers start the business in the early spring when the vines cry. As the heat increases, so does the bud removal time. The newly planted buds on each root vine of our vineyards will be carefully poisoned to protect it from parasites and diseases.
The beginning of summer is a period of significant transformation for our vineyards: from the pollinated flowers of the vine, grape berries are formed. A green harvest begins - culling grapes in order to leave the necessary amount of grapes on each vine and thus to grow the finest grapes possible and create legendary vintages.
In summer, our growers closely monitor the ripening process, during which the vine is constantly further processed and protected from pests. In order for the grape bunches to ripen properly, excess leaves are removed. We believe that the vine is a living, sensitive organism. That is why Georgian folk polyphonic music sounds loudly over the Askaneli vineyards. The grapes will grow better and the wine will be tastier and more aromatic
Harvest (in Georgian: rtveli) is a special ceremony for our company, as well as for the whole of Georgia. Rtveli is a joyful time. Harvesting of grapes ends the agricultural year. The preparation of vehicles, collection points for the harvested grapes, the necessary containers, begins in advance. As in the rest of the country, we harvest healthy and ripe grapes by hand. Harvesting begins in late summer or early fall and ends in late November. The earliest harvest takes place in Kakheti, the latest in western Georgia: Guria and Racha-Lechkhumi. White varieties are usually harvested earlier than reds to maintain the acidity. Red varieties take longer to ripen. The harvested grapes are placed in special boxes and delivered to the winery in order to avoid damage as much as possible. The grapes are transported to the plant by vehicles to comply with the specified temperature regime
Before pressing the grapes, our staff carefully selects the grapes, sorts them on a special mobile table. Immediately after squeezing the grape juice, our winemakers start making wine (fermentation, removal from the sediment, clarification, etc.). For the production of each wine, an individual, creative approach is used. The winery of the Askaneli Brothers is fully equipped with modern equipment for high-quality control of all the necessary technological processes. After pressing, to obtain white wines, we remove the skins from the must. And to get rosé wine we leave the pulp with the must for a short time. As for red wines, for a certain period, the alcoholic fermentation process goes along with the skin, which is accordingly reflected in the colour of the wine. At the same time, specially selected yeast is added to the grape juice for fermentation. To preserve the sweetness of the wines the process of stopping the fermentation process with low temperature is used
Special conditions have been created for aging wines. The aging is carried out in stainless steel tanks for up to 6 months, as well as in oak barrels for 6-24 months. Rkatsiteli and Saperavi wines are ripened and aged in qvevri (large earthenware clay jugs) according to the traditional Kakhetian technology. This method gives the wines high extractability and originality. In addition, in the period from 3 to 6 months before the sale, we aged the wine in bottles. After a full cycle of aging, the wine is prepared for bottling. The bottling is carried out by the company in accordance with the conditions specially created at the enterprise and ultra-modern equipment.
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