An intensely mineral driven Georgian wine, made in the most traditional way possible. Expect lashings of all things salty, savory, and herbal. Balanced out by a good amount of spice and stone fruits. Fermented and aged in traditional terracotta qvevri, this wine reflects the deep Georgian history of winemaking, this is how it would have tasted all those years ago. Textured, mineral driven and well balanced.

Made with 100% Chinuri (a variety indigenous to Georgia), the grapes are lightly crushed before being poured into 2000l terracotta qvevri which buried are in the floor of the cellar- skins, stems and all. After three weeks of fermentation, the juice is decanted into clean qvevri for a further 6 months rest. This is as old-school as it gets. We find this wine is at its best when served only lightly chilled in order to really bring out its complexities.

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