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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 sulfites. In this case, they highlight a particularly Georgian grape: chinuri is associated with the central Georgian region of Kartli, and with white wines of refreshing acidity. Fermentation on the skins in kvevri brings out the grape’s herbal complexity, overlaid on a firm tannic structure. Organically grown, low-intervention/natural wine, vegan.