VACHNADZIANI QVERI RKATSITELI
Skin-contact fermentation took place using the traditional Georgian method of clay jars known as Qvevri. These vessels have been recognised by UNESCO as a process of important cultural heritage. The Quevri in the Vachnadziani winery have a 950 litre capacity. The alcoholic fermentation lasted for one week, followed by a skincontact maturation period of six months.
A layered and complex wine, with green tea tones, dried orange peel and honeyed, toasty notes, leading to hints of beeswax on the palate. A powerful and focussed wine, with wonderful depth through to a long finish.