Réserve Royale Red and White are the finest and most exclusive wines of Château Mukhrani. The wines of Réserve Royale are driven by an outstanding quest for excellence and perfection that can be found in the most noble traditions of this family and estate. The parcels, dedicated to Réserve Royale , represent the highlight of “terroir”: this unique combination of soil, climate and human expertise. Grapes are selected from each single individual vine plant, hand-harvested at peak maturity season. Only endemic grape varieties to this ancient land are used. Natural fermentation of these varieties and ageing in the oak barrels from Caucasus are making these wines highly authentic, truly Georgian, the most outstanding wines of Château Mukhrani.
The selection is supervised by our Head Winemaker, directly involved from the very beginning of the process. Just like the companion of Ivane Mukhranbatoni, whom Réserve Royale is a tribute to. Great Prince was personally looking after its own wine, sharing with his winemaker all the secrets of craft and of a century-old knowledge received from his ancestors. This specific wine was offered by Ivane Mukhranbatoni to his royal peers, his own “reserve”. By enjoying Réserve Royale you feel the whole nobility of our finest wines.
Vineyards & Grape Picking: 100% of Château Mukhrani Estate Vineyards. The vines are treated only manually. Crop size is controlled by pruning as well as by “green operations”. Vineyards are just adjacent to the winery. During the harvest the lead time from grape picking to reception and crushing at the winery lays within 7 to 12 minutes.
Yield: max 7 tons/ha, equivalent to 48 to 52 HL/ha.
Harvest: Harvest day is decided when the grapes are fully responding to the final wine style requirements. We pick the grapes only manually to ensure the highest quality.
Vinification: Reception into vibrating reception bins with extremely gentle grape travelling capabilities to the de-stemmer. De-stemming of grapes and immediate chilling of the must at about +5 to 6°C while transferring for skin maceration under strict inert gas ambient. Skin maceration for 4 to 6 hours. De-juicing followed by juice settling under temperature control. Prevention of oxidation while settling the juice to maximize varietal aroma expression. Decantation of and addition of the fine lees back into clarified juice while transferring it for fermentation. Wild fermentation at 14 to 15°C. At the end of the fermentation transfer of the young wine into the new Caucasian Oak Barrels. Partial Malo-Lactic Fermentation to ensure subtleness of the body as well as the complexity of the taste. Once mature style balance, the barrels are blended.