Tibaani PDO is for skin-fermented Rkatsiteli produced using traditional qvevri. Tibaani has a dark amber color, nutty aromas, intense bouquet, velvety taste and raisin flavours. The micro-zone is located in Shida Kakheti, the eastern part of the right side of the Alazani Valley, on the South-Eastern foothills of Tsiv-Gombori mountain range.
The wines are dry and white, with a dark amber colour – thanks to skin maceration which draws out as much colour as possible from the white skins.
Rkststiteli is a relatively neutral grape, with flavours of apple, nectarine and floral white blossomy notes. But when it’s fermented in qvevri, the flavours become much more complex. They become oxidative, creating flavours of quince, honey, dried apricots and beeswax. Consequently, qvevri fermentation is common for Rkatsiteli.