This wine was made with 20% of its skins for 1 month, in true Imeretian style of white winemaking. This wine shows an incredible herbal and honey character with apple compote and spiced pear. Bottled unfined, unfiltered, and with no additions of sulphur.
This wine is made in the same fashion as true Imeretian-style winemaking, and using the same traditional, hand-processed, untouched technique that Archil does. Hand harvested, destemmed, and fermented in Qvevri. 40% skin-contact for 20 days and then one year in Qvevri. Bottles unfined, unfiltered, and with no additions of sulphur. This small sub-zone of Imereti is known for producing the highest quality Krakhuna and this wine is proof of that. The aromas are insane. On the palate, quince and pear, with warm baking spices and a brightness that reminds you of sunshine in a vineyard.
Hand harvested, destemmed, and fermented in Qvevri. 40% skin-contact for 20 days and then one year in Qvevri. Bottles unfined, unfiltered, and with no additions of sulphur. Deep gold in colour, with tertiary notes that have depth and weight. Apples and almonds, rounded and textural, balanced acidity and a lingering finish. yum..
Tsolikouri (white) grapes are hand-harvested and pressed off their skins into Qvevri. When the Otskhanuri Sapere (red) was ready for harvest a few weeks later, it was also hand-harvested, then de-stemmed and added to the Tsolikouri with its full skins. After one month, the blend was pressed off the Otskhanuri Sapere skins and further aged in Qvevri until bottling. The wine undergoes wild fermentation and is bottled unfiltered, unfined, and with no added sulphur. This wine is a mind twister, as you would never guess that it is made from predominantly white grapes. A rich red fruit palate meets this herbal and umami character. Bright with soft, polished tannins that provide a beautiful structure to the acidity.
As we know, in Imereti, white wines are introduced to varying percentages of skin-contact for different periods of time. The variance is decided based on the region, that year's climate, what the wine needs, and what the winemaker likes. This wine has spent 6 months with 15% of its skins. Krakhuna, Tsolikauri, Tsitska, and Dondghelabi grapes are hand-harvested, destemmed, and crushed into Qvevri together. The wine undergoes wild fermentation and is bottled unfiltered, unfined, and with no added sulphur. This blend is full of freshness and minerality. Ripe citrus and stone fruit, with a depth and richness that picks up umami on its way to a subtle petroleum layer. Although this wine is layered with rich flavours, it maintains a brightness to it with a balanced texture and acidity.
As we know, in Imereti, white wines are introduced to varying percentages of skin-contact for different periods of time. The variance is decided based on the region, that year's climate, what the wine needs, and what the winemaker likes. This wine has spent 6 months with 100% of its skins. The skins of Western indigenous grapes, like Dondghelabi, have thinner skins and do not face as much hot sun as the continental Eastern region, Kakheti. For that reason, this wine has a much lighter influence for a six-month skin-contact wine. This wine has warm spices, with tarragon and bay leaves. Nuttiness underlines a passionfruit and citrus complex on the palate. This wine is bottled unfined, unfiltered, and with no added sulphur.
As we know, in Imereti, white wines are introduced to varying percentages of skin-contact for different periods of time. The variance is decided based on the region, that year's climate, what the wine needs, and what the winemaker likes. This wine has spent 6 months with 15% of its skins. Tsolikouri grapes are hand-harvested, destemmed, and crushed into Qvevri. The wine undergoes wild fermentation and is bottled unfiltered, unfined, and with no added sulphur. Tsolikouri is known for its more herbaceous qualities. This wine exudes a summertime honeycomb with wildflower bouquet with a more savoury pear and peach. A subtle wet stone carries underneath this palate and finishes long and full.
As we know, in Imereti, white wines are introduced to varying percentages of skin-contact for different periods of time. The variance is decided based on the region, that year's climate, what the wine needs, and what the winemaker likes. This wine has spent 3 months with 15% of its skins. Tsitska grapes are hand-harvested, destemmed, and crushed into Qvevri. The wine undergoes wild fermentation and is bottled unfiltered, unfined, and with no added sulphur. Clean and pure, this Tsitska is full of brightness and texture. Tropical, with a natural honey character and a spiced undertone.
