Satrapezo Icewine Rkatsiteli 2021

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Colour: Light golden with glimmering highlights.

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Aromas: Nose is redolent of ripe pears, candied berry, honey, and golden raisins

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Palette: Vibrant fruit flavors accented by the natural sweetness are well balanced with embedded orange zest

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A rare and elegant expression from Georgia, the Marani Satrapezo Icewine Rkatsiteli 2021 showcases the natural richness of the Rkatsiteli grape in a beautifully concentrated sweet wine style.

Made from grapes harvested at naturally low temperatures, this icewine captures intense flavour, balanced by vibrant acidity — avoiding heaviness and delivering precision instead. While stylistically different from qvevri amber wines, it remains deeply rooted in Georgian tradition and terroir.

Produced in very limited quantities, this is a dessert wine with both purity and structure, appealing to those seeking something distinctive beyond classic European sweet wines.

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Tasting Notes

Colour: Bright golden with amber reflections
Aroma: Honey, dried apricot, candied citrus, and floral notes
Palate: Lusciously sweet yet balanced by fresh acidity, with concentrated stone fruit, citrus peel, and a long, clean finish

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Key Details

• Grape: Rkatsiteli
• Style: Icewine / Sweet White
• Region: Kakheti, Georgia
• Alcohol: ~10–11%
• Format: 375ml half bottle
• Production: Very limited
• Cellaring: 10+ years

VINIFICATION

The fully frozen grapes in southern blocks of Rkatsiteli at Kondoli Vineyards, along with additional Rkatsiteli grapes from selected old vineyards in Ikalto and Gulgula villages in Kakheti, were harvested in early December, when the outside temperature fell dropped to -9°C.

At these temperatures, the water portion of each grape separates from sugar, flavor, and acid components. The water freezes and crystallizes, leaving the other compounds as suspended liquid drops among the water crystals.

The grapes were hand-harvested early in the morning in small boxes, then hand-sorted in our winery. After removing all damaged grapes, the remaining fruit was gently crushed in basket press. The fermentation was held for a period of 2 months in stainless steel tanks at a controlled temperature of 16-18°C.

Afterwards, the wine was kept cold at around 0°C for 6 months. Light filtration was complemented by bottling, followed by 6 months of bottle aging in our cellar before the release.