FOOD ALLERGY NOTICE

FOOD PREPARED HERE MAY CONTAIN THESE INGREDIENTS:

Milk, Eggs, Tree Nuts, Fish and Shellfish

PLEASE TELL US IF YOU HAVE FOOD ALLERGY

WHITE DRY WINE

BATONO NAPAREULI
pdo, rkatsiteli 80%, mtsvane 20% – 10/35

TSINANDALI
pdo, rkatsiteli 80%, mtsvane 20% – 9/30

MARANULI TSITSKA
tsitska 100% – 9/30

MOSMIERI KAKHURI
amber, rkatsiteli 100% – 10/35

 

 

RED DRY WINE

MARANI SAPERAVI
saperavi 100% – 9/30

SAPERAVI CABERNET
saperavi 50%, cabernet sauvignon 50%
– 9 /30

VAZIANI MUKUZANI
pdo, saperavi 100%- 10/35

MOSMIERI SAPERAVI
saperavi 100% – 11/40

VAZIANI SAPERAVI PREMIUM
oak, Saperavi 100% – 10/35

MARANI KONDOLI SAMI
alexandreuli 50%, saperavi 25% merlot
25% – 12/45

 

ROSE WINE

BATONO ROSE
tavkveri 50%, rkatsiteli 50% – 9/30

MOSMIERI SAPERAVI
dark rose, medium dry saperavi 100% –
10/40

 

SEMI SWEET (S/S)

MARANI KINDZMARAULI
s/s, red, PDO, Saperavi 100% – 10/40

MARANI KHVANCHKARA
s/s, red, PDO, kxvanchkara 100% – 16/60

MARANI OJALESHI
s/s, red, PDO, ojaleshi 100% – 11/40

MARANI TVISHI
s/s, white, PDO, tvishi 100% – 10/35

 

MEDIUM DRY WINE (M/D)

MARANI GEMIERI RED
m/d, saperavi 30%, malbec 30%, alexan –
dreuli 40% – 9 /30

MARANI GEMIERI WHITE
m/d, rkatsiteli 35%, mtsvane 35%, tso –
likauri 30% – 8 /26

CHACHA (GRAPE VODKA)

MARANI CHACHA SAPERAVI – 8/65

MARANULI CHACHA CLASIC – 8/65

GRAPE BRANDY VODKA – 8/65

COGNAC

VOSP, SARAJISHVILI – 9/70

 

QVEVRI WINE (AMBER WINE)

Qvevri is a historical Georgian Clay vessel and buried in the winery’s earthen floor for fermentation. The wine-making process involves pressing the grapes and then pouring the juice, grape skins, stalks and pips into the Qvevri, which is sealed and buried in the ground
so that the wine can ferment for five to six months before being drunk.in 2013 UNESCO registered the Qvevri Wine making method on its list of intangible cultural Heritage of Humanity.

Qvevri wine-making is practiced throughout Georgia, particularly in village communities where unique varieties of grapes are grown. The Qvevri is an egg-shaped earthenware vessel used for making, ageing and storing the wine. Knowledge and experience of Qvevri manufacture and wine-making are passed down by families, neighbors, friends and relatives, all of whom join in communal harvesting and wine-making activities. Children learn how to tend the vines, press grapes, ferment wine, collect clay and make and fire Qvevris through observing their elders. The wine-making process involves pressing the grapes and then pouring the juice, grape skins, stalks and pips into the Qvevri, which is sealed and buried in the ground so that the wine can ferment for five to six months before being drunk. Most farmers and city dwellers use this method of making wine. Wine plays a vital role in everyday life and in the celebration of secular and religious events and rituals. Wine cellars are still considered the holiest place in the family home. The tradition of Qvevri wine-making defines the lifestyle of local communities and forms an inseparable part of their cultural identity and inheritance, with wine and vines frequently evoked in Georgian oral traditions and songs.

SATRAPEZO MTSVANE
amber, qvevri, oak, mtsvane 100% – 15/60

SATRAPEZO SAPERAVI
red, qvevri, oak, saperavi 100%- 18/70

VINE PONTO MUKUZANI
pdo, qvevri, oak, saperavi 100%)- 16/62

VINE PONTO KISI
amber, qvevri, oak, kisi 100%)- 12/46

LIQUOR

GLENLIVET – 16
BULLEIT – 16
DON JULIO BLANCO – 16
HENDRICK’S – 16
GREY GOOSE – 16

COCKTAILS

MANHATTAN – 14
MARGARITA – 14
COSMOPOLITAN – 14
MARTINI- 14
MOJITO – 14
MOSKOW MULE – 14
LONG ISLAND ICE TEA – 14
BLOODY MARY – 14
GIN & TONIC – 14
MIXED DRINKS – 10

SPECIALTY COCKTAILS

TBILISI FIX – 16
marani chacha saperavi cherry liquor & lemon juice
MARTINI CHACHA SAPERAVI- 16
SARAJISHVILI ALEXANDER- 16