Medium gold in the glass, this native Georgian wine made in traditional clay jars has a nose of toffee and peach with a pleasing touch of oxidation. It is harmonious on the palate, offering a sophisticated mlange of toasted apple, vanilla, apricot, toffee and spice flavors. Soft tannins make way for a bright finish with a lingering taste of caramel.
Qvevri are large earthenware vessels used for the fermentation, storage and ageing of traditional Georgian wine. Resembling large, egg-shaped amphorae without handles, they are either buried below ground or set into the floors of large wine cellars. Qvevris vary in size: volumes range from 20 litres to around 10,000; 800 is typical. This is the oldest known known way of making wine dating back to over 6000 years.
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