Vineyards: From approximately 50-year-old vines of the sandy stony soils in Mukuzani and adjacent areas, sitting at ~560-600 AMSL. Possibly the oldest, most famed and sought-after Georgian grape growing/wine producing regions, holding worldwide acclaim. These vines are only ever hand-treated by expert, local vignerons.
Harvest: Harvest day is decided when the grapes are fully responding to the final wine style requirements. Grapes are hand harvested to ensure the highest quality.
History behind this Style: Georgians traditionally called these wine styles; “dedaze” (pronounced deh-dah-zeh), which translates to wine with/from a mother, thus signifying that the wine was crushed, fermented and macerated with and on skins.
Vinification: At crushing, stems can be completely, partially or not removed at all depending on the seasonal conditions and rachis (stem) maturity. Complete crushing and artificial must chilling is avoided. Instead, grapes are picked very early in the morning in order to start wild fermentation at a naturally cooler temperature. Our Kvevris range in size from 900 to 2 500 L. Wild fermentations are preferred to retain the
true characters of the vintage, therefore, using subsoil temperature control minimizes peaks in temperature and ensures stead y fermentation that naturally arrests when the wine is dry. From here all Kvevris are blended and topped with other Kvevris based on taste to create harmony and quality, to then be left to macerate for the longest known duration in the world – 5 to 6 months. In Spring, just before the bud burst in the
nature, macerated wines are taken of their bottoms, which contain: Yeast lees, skins, seeds and sometimes stems. Wines are allowed to breathe, i.e. left in contact with air. Then, transferred back to Kvevris or other containers for further clarification and style formation. Once the style has been crafted, wine is prepared, bottled and aged for 5 to 6 months in bottle prior to release.
Characteristics: The colour is amber to tawny. Expresses intense aromas of quince and dry fruits blended with nutty and bees wax overtones. Very well-expressed, rich and harmonious body. Strong, but pleasant tannic structure. Dried apricots coupled with lavish,
backing tones of mature yellow plums. Generous, long and dry on the palate forming a truly memorable sensation. This wine has a true privileged taste and from the place regarded as the ‘Birthplace of Wine’ – Georgia.
Pairing: Perfectly pairs with turkey, quail and pork, an array of seafood
and Greek and French salads. It is an outstanding wine with spicy
curries or Asian hot-sour flavors as well as varieties of Pizza.
Best enjoyed at about 80C