Spaces of Nichateau

SPACES

RESTAURANT

Georgian, traditional gastronomic culture in one restaurant space. A place where you can taste the traditional, the famous and the forgotten Dishes from every corner or region of Georgia. We use only Selected, natural products and raw materials to create traditional flavors I will remember you forever

LOUNGE

Nichateau's lounge, where it is possible to have both conference services and to taste various wines and dishes in a quiet and cozy environment.

TERRACE

Nichateau, in addition to the orangery, has an open space - the "Pelori" terrace. In this space, guests can relax outdoors and enjoy the views. Weddings and other big events can be planned in the same space.

YARD

In the courtyard of "Nichateau" there is an ethno corner specially arranged for guests, where those who wish can participate in culinary master classes: baking bread, twisting khinkli, grilling barbecue, making churkkhelas.

CELLAR

Winery "Sevsamora" allows us to conduct interesting wine tours and tastings, to participate in the harvest and to entertain guests in the vineyard with a "peasant" table typical of the harvest.

with its character and purity. The cellar has 2 spaces for wine production: 1 is for classical winemaking and the other is intended only for the processing of organic grapes.
Devices, cisterns and pitchers are also distributed - separately for classic, separately for bio-organic.
Winery "Sevsamora" is distinguished not only by bio-technology, but also by the fact that the pitcher is processed by hand, the wine is poured by hand, it is lit by hand, that is, the neck of the bottle is removed in a sudguch, and labeling is done by hand. Wine is stirred in the pitcher only with wooden material and no metal elements are used, since this also has a great psychological significance during fermentation, what kind of stirring vessel is used by the winemaker.

As soon as the grapes enter the cellar, they stay in the vat for at least 2 months, then 5 months in the vat. After 5 months, it is either left to be planted again in a pitcher, without chacha-claret, or it is bottled - this is the case for red wine, while white wine needs at least 6 months. In cisterns, in the case of classical European wine, Chacha-Clert does not participate. It will undergo fermentation for 2 weeks, then it will be planted on the lek for at least one month, after one month it will undergo fermentation for 4 days and it will be prepared for bottling. All Kvevri red wines need to be decanted, as it is necessary to enrich it with oxygen in order to open up the aromatic substances and make the wine present itself better. White wine, especially organic wine, is not recommended to be decanted, since it has less protection against oxygen than red wine. It is preferable to pour it immediately after opening. White wine is best chilled at 15 or 16 degrees, and red wine can be served at 20, 21 or more degrees.