# X.O. 10 Year Old Georgian Brandy (NV)

- **Producer:** Kakhuri Gvinis Marani
- **Colour:** orange
- **Type:** fortified
- **Grapes:** Rkatsiteli, Mtsvane
- **Region:** Kakheti, Georgia
- **Style:** Classic
- **Alcohol:** 40.0%
- **Average price:** €30
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 18–20 °C
- **Aromas & flavours:** apricot, peach, plum, herbaceous, vanilla, charred wood, chocolate, toast, dried apricot, caramel, toffee, walnut, honey

## About this wine

Kakhuri Gvinis Marani (KGM) is a family-run estate located in the Kakheti region of Georgia, one of the oldest winemaking areas in the world. Following the collapse of the Soviet Union, founder Giorgi Kevkhishvili undertook the painstaking process of reclaiming family vineyards that had been confiscated by Soviet authorities in the 1920s. Together with his son Nugzar, they established a state-of-the-art facility in Gurjaani in 2005. This exceptional XO Brandy is crafted from indigenous Georgian white grapes, bridging ancient regional traditions with modern distillation expertise.

## Interesting facts

- This XO Brandy was awarded the prestigious Grand Gold Medal at the Frankfurt International Trophy.
- The producer reclaimed family vineyards in Kakheti that were originally confiscated by Soviet authorities in the 1920s.
- Unlike French Cognac which relies on Ugni Blanc, this brandy is crafted from indigenous Georgian grapes like Rkatsiteli.

## Food pairing

This aged XO brandy pairs exceptionally well with rich, fatty, or highly textured foods. The high alcohol and subtle wood-derived dryness cut through the richness of aged cheeses and roasted meats, while the natural caramelized oak and vanilla notes of the spirit beautifully complement sweet desserts like cr%e br%e and dark chocolate.

## Wine making process

This brandy is produced from a base of dry white wines made from hand-harvested Rkatsiteli and Mtsvane grapes grown in KGM's family-owned vineyards. The base wine undergoes a meticulous double-distillation process in traditional copper pot stills. The resulting clear grape distillate is then aged for a minimum of 10 years in oak barrels. This extended aging period allows for slow oxidation, which softens the spirit, integrates the alcohol, and extracts natural wood sugars, color, and complex aromatics from the oak.