Size: 750ml
Grape: Kisi
Producer: Olaf Malver (originally from Denmark) and Eka Tchvritidze
Region: Kakheti, Georgia
In the cellar: Made in the Georgian Kakhetic qvevri technique. With this traditional technique, the wine ferments and ages in a large earthenware vessel called a qvevri, which is placed entirely underground. The pressed grapes go into the qvevri with stems, seeds, and skins. The fermentation process takes about 2 weeks, during which the wine is stirred manually at least three times a day, and remains in qvevri for again for an additional 6 months. wine will then remain in the Qvevri for aging for another 6 months.
Farming method: Organic
Tasting notes: Aromas of honey, dried apricot, pear and notes of vanilla. The taste has a pleasant balance of tannins, honey and dried fruits. This amber-hued wine is delicious with chicken dishes and also with sushi.