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|Vineyard/Cellar Practices||Organically Grown, Low-Intervention/Natural Wine, Vegan|
The Gotsadze family has been making wine since the 19th century, though they draw on Georgian winemaking techniques that go back 80 centuries before that. Their vineyards and winery are surrounded by forested mountains at the edge of a national park, and they make their wines in the traditional large clay vessels called kvevri. The family’s organically farmed vineyard includes 14 varieties of Georgian grapes; their wines ferment spontaneously, are not fined, and contain no added sulphur. For this “Spontaneous Exit,” the Gotsadzes have created a unique sparkling “piquette” (another ancient tradition, called lora by the Romans) by fermenting the pressed skins of red saperavi grapes soaked in water and adding some locally-produced cider. The result is a uniquely refreshing quaff: a little sparkly, a little tart, a little funky, it also exudes an earthy, spicy note from the saperavi that makes it excellent for pairing with salty, savory foods. Lambrusco lovers (and tart cider fans!) looking to change things up a bit won’t want to miss this! Organically grown, low-intervention/natural wine, vegan.