“Asmunk” red table Kakhet

Made by the traditional method of making red wines from Kakhet grape
varieties: 80-85% of Kakhet Tosaki grapes were used for the formation of wine, as well as 15-20%
Other local black grapes.
Wine endemicity-11-13% by volume /11.6% /
Titles. Acidity: 5.5-6.8%
Volatile acid: 0.6-1.0%
The wine is the epitome of delicious Kakheti with a unique aroma inherent in grapes.