A layered and complex wine, with a wonderful depth of flavour of green tea tones, dried orange peel and honeyed, toasty and balsamic notes.
The grapes were carefully sorted in the vineyard and then again upon arrival at the winery, berry by berry to ensure only the healthy, undamaged and best quality fruit was vinified. Skin-contact fermentation took place using the traditional Georgian method of clay jars known as Qvevri, which has been recognised by UNESCO as a process of important cultural heritage. The alcoholic fermentation lasted for one week, followed by a skin-contact maturation period of six months.
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