About this wine
Vinification
Freshly harvested grapes undergo a long maceration and ferment with native yeasts in beeswax-lined Georgian clay amphorae buried in the ground up to their necks. There is no active temperature control; the surrounding earth regulates the temperature naturally. The approach uses minimal intervention and is intended to preserve the fruit’s aromas and flavours. The wine is bottled during the waning Moon without fining or filtration.
Ageing
The wine rests for 5 months in amphorae, followed by 6 years in large oak barrels.
Tasting profile
The aroma is markedly mineral, with refined notes of white truffle and quince paste. The palate is powerful and focused, with lively acidity. Juicy fruit accompanies caramel, crushed shells and mineral notes, while elegant tannins provide structure.
