The grapes from an organic vineyard were fermented by wild yeasts, with 100% skin contact during 9 days and thеn aged in qvevri within 12 months. No chemicals added in the process. Unfiltered.
Vintage 2021.
With its complex nose of red fruits, flowers, funkiness and slight effervescence, Nino’s Mgaloblishvili is somewhat comparable to a well-crafted Lambrusco, or a Pinot Noir from Burgundy. However, Lambrusco is no replacement for this resurrected Georgian grape. You’ll discover unique notes of cinnamon spice, pepper, and slightly salty quandong on the palate, complemented beautifully by classic notes of sour plum and pomegranate. It also has a distinct earthy side, with notes of leather and mushrooms adding serious character. Nino’s Mgaloblishvili will be wonderful company for some traditional Georgian food, such as lobiani, satsivi or lamb qababi.
As well as being the most populated region in Georgia, the Imereti landscape is 70% mountains and boasts its own rich wine-making history. Nino’s Mgaloblishvili was crafted by founder Archil’s daughter, using an almost-extinct red grape that was nursed back to life by Archil himself. It’s difficult to find this ancient varietal anywhere else, so pick up a bottle of this limited-edition wine while you still can.
Archil Guniava’s vineyard and Cellarare located in Zestaphoni, Kvaliti Village. Vines are planted on a 1.5 hectare land at 300 meters above sea level where soil structure and climate are ideal for the grapes culture. He grows different ind of grapes such as: Tsolikauri, Tsitska, Krakhuna, Otskhanuri Sapere, Dzelshavi, Dondglabi and Mgaloblishvili. Archil uses old Qvevris for his vinifications as well as natural winemaking methods.
The grapes from an organic vineyard were fermented by wild yeasts, sepage of 30% of Otskhanuri sapere and 70% of Tsolikouri with 100% Otskhanuri sapare's skin contact during 1 month and thеn aged in qvevri within 12 months. No chemicals added in the process. Unfiltered.
Vintage 2021.
The nose is bursting with notes of inky black fruits and rose petals. This is a well-structured, dry wine with medium tannins and some serious character. If you’re seeking Georgian reds that aren’t made from the ubiquitous Saperavi, this is the wine for you. The palate reveals rich red berry notes - look for flavours of plum, black cherry and wild forest fruits, supplemented by a herbaceous vein and hints of smoke. Despite the vividly dark colour, this is an immensely drinkable wine, with balanced levels of acidity and a pleasant tanginess. You can pair this with some dense meat dishes, such as lamb kebabs, beef bourguignon or a simply dressed steak.
The nose is bursting with notes of inky black fruits and rose petals. This is a well-structured, dry wine with medium tannins and some serious character. If you’re seeking Georgian reds that aren’t made from the ubiquitous Saperavi, this is the wine for you. The palate reveals rich red berry notes - look for flavours of plum, black cherry and wild forest fruits, supplemented by a herbaceous vein and hints of smoke. Despite the vividly dark colour, this is an immensely drinkable wine, with balanced levels of acidity and a pleasant tanginess. You can pair this with some dense meat dishes, such as lamb kebabs, beef bourguignon or a simply dressed steak.
Along with their organic, hands-on approach to wine-making, those at Archil Guniava utilise a lot of rarely-seen Georgian varietals. Otskhanuri Sapere is one of the oldest red grape varietals in Georgia and grows almost exclusively within the western region of Imereti. It makes intensely coloured, tannic red wines, and with Archil Guniava’s careful craftsmanship, this particular Otskhanuri Sapere has some incredible cellaring potential.
Archil Guniava’s vineyard and Cellarare located in Zestaphoni, Kvaliti Village. Vines are planted on a 1.5 hectare land at 300 meters above sea level where soil structure and climate are ideal for the grapes culture. He grows different ind of grapes such as: Tsolikauri, Tsitska, Krakhuna, Otskhanuri Sapere, Dzelshavi, Dondglabi and Mgaloblishvili. Archil uses old Qvevris for his vinifications as well as natural winemaking methods.
Vintage 2021.
This wine lies somewhere in between white and amber - 15% of the grape skins were left to ferment with the juice, for 4 months. and thеn aged in qvevri within 12 months. No chemicals added in the process. Unfiltered. Vintage 2021. So, you can find classic, fresh notes of apples and peach, complemented by distinct Qvevri-imparted dry notes of tea leaves and raisins. Tsitska shows a soft tannic structure, and on the palate, you can discover tropical notes of pineapple, grapefruit peel and marzipan. It is a harmonious drinking experience, striking a perfect balance between being formidable and accessible. Consider pairing this with snacks containing nuts and honey, goat’s cheese, or chicken.
Tsitska is an Imereti native, and one of the oldest white grape varietals in the world. It’s often used for sparkling and still white wines - but the amber wines that Archil Guniava creates (using the ancient Georgian Qvevri method) are prized by locals and international wine connoisseurs alike.
Archil Guniava’s vineyard and Cellarare located in Zestaphoni, Kvaliti Village. Vines are planted on a 1.5 hectare land at 300 meters above sea level where soil structure and climate are ideal for the grapes culture. He grows different ind of grapes such as: Tsolikauri, Tsitska, Krakhuna, Otskhanuri Sapere, Dzelshavi, Dondglabi and Mgaloblishvili. Archil uses old Qvevris for his vinifications as well as natural winemaking methods.
The grapes from an organic vineyard were fermented by wild yeasts, with 15% of skin contact during 4 months and thеn aged in qvevri within 12 months. No chemicals added in the process. Unfiltered.
Vintage 2021.
This fresh wine is a sepage of four Georgian varietals: 40% Tsitska, 20% Tsolikouri, 20% Krakhuna and 20% Donghlabi. It’s a perfect drink for a summer’s day, offering a fruity bouquet of green apple, ripe pear and citrus rind. On the palate it is focused and juicy, showing high levels of acidity and further details of honey and herbs. It is a great example of an unadulterated Imeretian wine - it was aged in Qvevri clay pots for 12 months, and bottled without filtering.
Consider pairing it with poultry, summer salads or fresh, meaty cheeses.
Archil Guniava’s vineyard and Cellarare located in Zestaphoni, Kvaliti Village. Vines are planted on a 1.5 hectare land at 300 meters above sea level where soil structure and climate are ideal for the grapes culture. He grows different ind of grapes such as: Tsolikauri, Tsitska, Krakhuna, Otskhanuri Sapere, Dzelshavi, Dondglabi and Mgaloblishvili. Archil uses old Qvevris for his vinifications as well as natural winemaking methods.
The grapes from an organic vineyard were fermented by wild yeasts, with 15% of skin contact during 3 months and thеn aged in qvevri within 12 months. No chemicals added in the process. Unfiltered. Vintage 2021. Bottled in 2022
It is a wonderful copper colour in the glass, having been fermented with 15% of the grape skins for 3 months. A bouquet of tropical fruits greets you on the nose, ripe pear, pineapple, and hints of dried apricot. Like most Tsolikauri from Imereti, this wine comes with a layer of chalkiness and a strong vein of wet rock that underpins the fruits. On the palate, you can also discover notes of tropical flowers, honey, lemon rind and starfruit. It’s an appealing, easy-drinking wine, suitable for pairing with a variety of foods. Serve it alongside herby chicken and goat’s cheese, or something Mediterranean with savoury spices.
Georgian grapes, including Tsolikouri, which has been dubbed the “Muscadet” of Georgia.
Archil Guniava’s vineyard and Cellarare located in Zestaphoni, Kvaliti Village. Vines are planted on a 1.5 hectare land at 300 meters above sea level where soil structure and climate are ideal for the grapes culture. He grows different ind of grapes such as: Tsolikauri, Tsitska, Krakhuna, Otskhanuri Sapere, Dzelshavi, Dondglabi and Mgaloblishvili. Archil uses old Qvevris for his vinifications as well as natural winemaking methods.
The grapes from an organic vineyard were fermented by wild yeasts, with 100% skin contact during 4 months and thеn aged in qvevri within 12 months. No chemicals added in the process. Unfiltered. Vintage 2021.
This wine was made with traditional Georgian clay pots known as Qvevri - it spent 4 months in contact with the grape skins, before ageing for 5 more months on the lees. Look for bursts of apple and peach on the nose, with subtle hints of spices and herbs. In the mouth, this wine’s juicy, vibrant character reveals itself. Notes of passionfruit dried apricot and orange mingle with orchard nuts, such as walnuts and almonds, and there are subtle hints of bay leaf. It will be a fantastic companion for pasta with pesto , Georgian bread or chicken.
Like many of the grapes that this winery uses, Dondghlabi is a rare Imereti varietal that is scarcely known outside of Georgia. As well as being highly resistant to disease, Dondghlabi can be used to make some tremendous white and amber wines, beloved by locals and desired by those seeking new wine experiences.
Archil Guniava’s vineyard and Cellarare located in Zestaphoni, Kvaliti Village. Vines are planted on a 1.5 hectare land at 300 meters above sea level where soil structure and climate are ideal for the grapes culture. He grows different ind of grapes such as: Tsolikauri, Tsitska, Krakhuna, Otskhanuri Sapere, Dzelshavi, Dondglabi and Mgaloblishvili. Archil uses old Qvevris for his vinifications as well as natural winemaking methods.
The grapes from an organic vineyard were fermented by wild yeasts, with 100% skin contact during 10 days and thеn aged in qvevri within 12 months. No chemicals added in the process. Unfiltered.
Vintage 2021.
This example is bursting with lively notes of all things red: cherry, apple, raspberry and strawberry are all present on the nose. Each sip reveals further complexities. You can discover flavours of rich dark chocolate, black pepper, and dried, savoury herbs. Qvevri ageing has imparted some mouth-drying tannicity, but overall, it is a light and easy-to-drink red. This wine has a shocking light scarlet colour and is perfect for enjoying with friends, on a summery evening. Dzelshavi is a flexible wine for food pairing, and we recommend drinking it alongside some rich Georgian food, such as lobiani, khachapuri or a bean soup. It will also be excellent with mushroom risotto.
The Dzelshavi grape doesn’t have much exposure outside of Georgia, but it is a fantastic way to start exploring the country’s intricate family of native grapes. It’s known for producing delicious, summery, medium-bodied reds, similar in style to Gamay from Beaujolais or Burgundian Pinot Noirs.
Archil Guniava’s vineyard and Cellarare located in Zestaphoni, Kvaliti Village. Vines are planted on a 1.5 hectare land at 300 meters above sea level where soil structure and climate are ideal for the grapes culture. He grows different ind of grapes such as: Tsolikauri, Tsitska, Krakhuna, Otskhanuri Sapere, Dzelshavi, Dondglabi and Mgaloblishvili. Archil uses old Qvevris for his vinifications as well as natural winemaking methods.
The grapes from an organic vineyard were fermented by wild yeasts, with 15% of skin contact during 4 months and thеn aged in qvevri within 12 months. No chemicals added in the process. Unfiltered. Vintage 2021.
This wine is crafted from one of Georgia’s oldest grape varietals, Krakhuna. The beautiful amber colour is complemented by a bouquet of “orange” aromas. You can discover rich scents of citrus peel, orange marmalade and dried apricot, all of which continue onto the palate. It is pleasantly acidic, juicy and mouth-filling, with honeyed elements and notes of vanilla, clay and spice revealing themselves as you sip. Krakhuna is a fantastic, crunchy introduction to the world of Georgian amber/white wines. We recommend pairing it with some pork and apple sauce, crackling battered dishes such as tempura, or traditional Georgian food.
Archil Guniava’s vineyard and Cellarare located in Zestaphoni, Kvaliti Village. Vines are planted on a 1.5 hectare land at 300 meters above sea level where soil structure and climate are ideal for the grapes culture. He grows different ind of grapes such as: Tsolikauri, Tsitska, Krakhuna, Otskhanuri Sapere, Dzelshavi, Dondglabi and Mgaloblishvili. Archil uses old Qvevris for his vinifications as well as natural winemaking methods.
Interestingly, the vintages of this wine get very different every year. Honey and orange peel repeat each year, but vintage differences reflect very diversely on this wine's taste and aroma. Vintage 2019 added intense tones of peaches and apricots to it.
Decant before consumption. drink on room temperature. As an amber baby, it goes equally well with meat, fish or vegetables. but you better just drink it! :)
In making this wine five varieties were involved: over 80 percent of Saperavi was spiced up with Kisi, Khikhvi, Mtsvane, and skinless Rkatsiteli.
The wine spent a month fermenting with skins in kvevri and subsequently moved to another kvevri without the skins. Overall, it spent 7 months in kvevri and another 12 months in a stainless steel tank. The last four months before bottling it finished in a french oak barrel and was bottled aged 23 months, in July 2022.
QUINTESSENTIA is a wild wine. It was fermented by wild yeasts coming from Akhmeta terroirs, was never filtered and no sulfites were used in the cellar. It has a multi-layered nose and pallet, and huge aging potential
Strawberries, cherries, and black plums - these tastes and aromas come to the front in this excellent natural wine. The vineyard is located in the heart of the historic Khashmi terroir, which is one of the most exceptional terroirs for Saperavi. Because it is a 700 m elevation, wine gets little higher acidity which plays an excellent balancing role in its taste. Also, unlike other well-known Saperavi terroirs, Khashmi gives it a somewhat lighter body and makes it very pleasant to drink.
Saperavi 2021 is an excellent rounded wine. It's made by wild yeasts, with no additives, and not filtered. It is a true natural baby waiting for you! Decant for an hour and drink with proper glasses to appreciate its goodness. Decant minimum 1 hour letting it to fully open up and enjoy it
Moira is made of the absolutely rare grape sort called Tchkapa which is indigenous to the Kartli region of Georgia and was popular in the past but survives in only a couple of tiny vineyards now. Although it is little known to the public, its nose and pallet are so distinct that from the very first sip you make, you become its adherent. Hence – the name MOIRA – the goddess of fate. This is literally a “wild wine”! The grapes from an organic vineyard were fermented by wild yeasts, with full skin contact, and with no chemicals added in the process. Unfiltered.
This unique, very complex wine has a strong body and an Intense, pleasant nose and pallet with smoky tones and aromas of tangerine peel and linden honey. Opens long and slow in the air, which means, decantation is strongly recommended. To fully appreciate it, please use the glasses you would for full-body red wines.
MITHRA 2020 is one of the most successful amber blends ever produced at “Wine Artisans”. Rkatsiteli, Mtsvane, Kisi, and Khikhvi varieties are co-fermented in needed proportions to produce MITHRA - blinding light: the ancient god of radiant sun that sheds light on the universe. MITHRA is an especially aromatic and tasty wine. It ferments in kvevri in stages that vary from year to year. Whichever grapes ripen first, go to kvevri first, and then the others join the process. Overall, alcoholic fermentation continues over a month. Rkatsiteli skins are NOT used for maceration.
Grapes for this wine come from the Akhmeta district – one best terroir of Kakheti. As always at “Wine Artisans”, grapes ferment by wild yeasts that come with grapes from the vineyard, as always, no extra chemicals are used, and as always, wine is just not filtered. No sulfites are ever added to the wine.
Having spent 7 months in three different kvevris, and 16 months in a stainless steel tank, it is finally bottled in July, aged 23 months.
Pairs perfectly with all kinds of meat and pastry, and go great with chicken, fish, and veggie salads.
Rkatsiteli and Kakhuri Mtsvane grape varieties populate it and, although it's a blend, it is a one-vineyard wine. The vintages of this vineyard get very different every year. Honey and orange peel repeat each year, but vintage differences reflect very diversely on this wine's final taste and aroma.
This as well is literally a “wild wine”. The grapes from an organic vineyard were fermented by wild yeasts, with full skin contact during a month, and with no chemicals added in the process. Unfiltered.
After spending 18 months in kvevri, vintage 2020 spent its final 4 months in a French oak barrel that made MAENADA even more interesting wine! Decant before consumption. Drink at room temperature. As an amber wine, it goes equally well with meat, fish, or vegetables. Please use the glasses you would for a full-body red wine!
While Chkapa is only 20% of the volume, only its skins were used during maceration and this makes Chkapa very notable.
IO is an elegant, very pleasant wine. Its high acidity and smokey tones mingle with the aromas of linden honey and tangerine peel, and some yellow field flowers, with a bit of herbal touch to it.
It is strongly recommended to decant this wine for at least half an hour, before consuming it.
Eos is a light-body rose wine with an intense nose and pallet and a long, rememberable aftertaste.
Chinuri, Tavkveri and Shavkapito varieties make up this wine. While white Chinuri comprises 90% of its volume, only its juice partook in vinification. Red Tavkveri and Shavkapito varieties were used together with their skins.
It is made from Rkatsiteli grape (a variety of white grape which comes from Kakheti region). is not too carbonated, but enough for a fine sparkling tickle on the tongue. Slight acidity and tannins characterize the taste experience, which gives it additional freshness and structure. Aromas of young apricots, orange peel and crunchy gooseberries make the palate and soul rejoice.1 month of fermentation in Qvevri.
It perfectly fits as an aperitif.Serve at 8-10℃
Raw and expressive!
Lapati Wines was founded by French immigrants Vincent Julien and Guillaume Gueroux to produce natural and Pet Nat wines in an environmentally friendly way using the traditional qvevri method.
In 2015, they finished the Marani’s construction in Sagarejo in Kakheti, Eastern Georgia, and are now producing about 5,000 bottles per year. The focus is on Pet Nat, which is probably due to their French roots.
The grapes are hand-picked and crushed with their feet. Lapati Wines is a successful experiment combining Georgian and French culture and viticulture techniques. This matches the title of their Pet Nat series, "Kidev Erti," which is Georgian for "one more" and French for "qui divertit" ("who entertains") in a mischievous way.
So take one more glass of natural wine and enjoy a sparkling life!
Bouquet: Delicate floral notes mingle with bright red fruit aromas, creating an enticing bouquet.
Palate: Vibrant red berry flavors dance across the palate, enhanced by a gentle effervescence that awakens the senses.
Finish: A clean, refreshing finish that leaves you craving another sip.
Versatility in a Bottle:
PetNat Tavkveri pairs beautifully with a wide range of dishes, from light appetizers to hearty Georgian cuisine. Its versatility makes it an excellent choice for any occasion.
Lapati Wines was founded by French immigrants Vincent Julien and Guillaume Gueroux to produce natural and Pet Nat wines in an environmentally friendly way using the traditional qvevri method.
In 2015, they finished the Marani’s construction in Sagarejo in Kakheti, Eastern Georgia, and are now producing about 5,000 bottles per year. The focus is on Pet Nat, which is probably due to their French roots.
The grapes are hand-picked and crushed with their feet. Lapati Wines is a successful experiment combining Georgian and French culture and viticulture techniques. This matches the title of their Pet Nat series, "Kidev Erti," which is Georgian for "one more" and French for "qui divertit" ("who entertains") in a mischievous way.
So take one more glass of natural wine and enjoy a sparkling life!
The Chinuri vine is mainly used for sparkling wines because its light acidity and tannins give the taste a special freshness and fruitiness without forming the overall body too sweet.
Made up of 100% Chinuri (a variety of white grape which comes from Shida Kartli region). Direct press 1 month of fermentation in Qvevri.
It perfectly fits as an aperitif.Serve at 8-10℃
Tender and powerful
Lapati Wines was founded by French immigrants Vincent Julien and Guillaume Gueroux to produce natural and Pet Nat wines in an environmentally friendly way using the traditional qvevri method.
In 2015, they finished the Marani’s construction in Sagarejo in Kakheti, Eastern Georgia, and are now producing about 5,000 bottles per year. The focus is on Pet Nat, which is probably due to their French roots.
The grapes are hand-picked and crushed with their feet. Lapati Wines is a successful experiment combining Georgian and French culture and viticulture techniques. This matches the title of their Pet Nat series, "Kidev Erti," which is Georgian for "one more" and French for "qui divertit" ("who entertains") in a mischievous way.
So take one more glass of natural wine and enjoy a sparkling life!
Amber Wine: Wild herbs and a refreshing peppermint finish.
Limited Production In Samtskhe-Javakheti (Meskheti), Giorgi Natenadze's mission is to revive the region's historic vines. He's unearthed century-old vines and rare grape varieties, marking the resurgence of winemaking in the area.
Meskhuri Tetri:
Crafted from wild grapes foraged in South Georgia's forests, it's a blend of four ancient white varietals aged on skins no added yeasts in Qvevri for six months, bottled unfiltered.
Grapes: Akhaltsikhuri Tetri, Meskhuri Mtsvane, Chitiskvertskha Tetri (bird's egg white), Chitistvala Tetri (Bird's eye white)
Winemaking:
Six months in Qvevri with skin contact, followed by stainless steel aging.
Tasting Notes:
Wild herb aromas and a refreshing peppermint finish.
Meskhuri Tetri is a testament to Giorgi's dedication, as it's crafted from wild grapes found growing in trees, not seen in Georgia since the 16th century.
Vineyard: Natenadze Wines
Tasting Notes:
- Deep, inviting ruby-red color.
- Aromas of dark cherries, blackberries, and subtle earthy undertones.
- A harmonious balance of flavors, with hints of spice and a touch of oak.
- Smooth, well-rounded texture with a satisfying, lingering finish.
- Made from hand-selected indigenous grape varieties.
- Fermented and aged in traditional qvevri vessels for six months, allowing the grapes to express their full character.
- Bottled unfiltered to capture the wine's natural essence.
Meskhuri is the perfect companion to a variety of dishes, from hearty grilled meats to flavorful vegetarian fare. It complements the bold flavors of Georgian cuisine and can also stand up to international dishes.
Limited Availability:
This exclusive red qvevri wine is produced in limited quantities, making it a rare find for wine enthusiasts seeking an authentic taste of Georgia's winemaking traditions.
Indulge in the unique flavors and heritage of Meskhuri, a wine that embodies centuries of tradition and craftsmanship. Don't miss your chance to savor this exceptional red wine from the heart of Georgia. Order yours today and embark on a journey through the vineyards of Meskheti.
The grapes are hand-harvested from ancient vine trees in abandoned Meskheti settlements. The winemaking process is traditional, with six months of fermentation in qvevris using wild yeasts and no filtration.
Giorgi Natenadze, the winemaker, has rediscovered rare grape varieties from ancient vines that grow in forests and abandoned villages. The vineyards, perched on volcanic soil at elevations of 1000-1650 meters, yield a limited annual production of 1 to 1200 bottles.
Tamaris Vazi is renowned for its refined aroma, featuring red currant, pomegranate, leather, and petrichor notes. The taste is soft, spicy, and rounded with elegant acidity and a deliciously long aftertaste. It's a truly unique and legendary wine, embodying centuries of tradition and innovation.
Vintage 2020.
Taking its name from the Georgian term for “horse’s mane,” the Papari Valley winery pays tribute to the undulating hills of the valley, a place where their vineyards flourish. Spanning 93 hectares, the vineyard is home to organically cultivated native grape varieties. The harvested grapes undergo fermentation through natural yeasts in traditional Georgian qvevri, large clay pots believed to have been employed in local wine production since antiquity.
This specific cuvee is derived from Rkatsiteli and Chinuri grapes, standing out notably for its high intrinsic alcohol content, a trait considered to be the influence of a rare yeast variety, Saccharomyces Oviformis, endemic to the Papari Valley and a select few vineyards globally. The wine, characterized by its robust nature, undergoes a six-month fermentation and maturation process in qvevri, resulting in a wine that is both balanced and rich in personality.
In a glass, it showcases a remarkable deep amber color, accompanied by green apple, pear, and citrus notes, underlined by hints of cedar, dried herbs, and bay leaf. The flavor profile is assertive, featuring a full body that harmonizes with a robust core of orchard fruit tastes and ends in a prolonged finish accentuated with soft tannins. Whether choosing to age it further in a cellar or savoring it immediately, it pairs excellently with dishes such as roast chicken, grilled fish, or creamy pasta.
“3 Qvevri Terraces” refers to a multi-layered fermentation system that utilises Qvevri, clay amphorae originating from Georgia. Over a period of 12 months, Papari Valley’s wines pass through 3 levels of Qvevri - the first is for fermentation, the second for ageing, and the third is saved for premium wines that go through even more ageing. This innovative, low-intervention approach results in some charmingly unrefined wines, that truly express the untamed Georgian terroir.
Papari Valley is a family-owned winery in the heart of Georgia’s chief wine-making region, Kakheti. Founded by former physicist Nukri Kurdadze in 2015, Papari Valley takes inspiration from traditional Georgian wine-making practices, while applying its own utterly unique contemporary twist.
Awards:
2022: WAI, Germany: 3 Qvevri Terraces Saperavi, Dry, 2020, TOP GOLD, 97 point.
2022: WAI, Germany: 3 Qvevri Terraces Saperavi, Semi –Sweet, 2019, TOP GOLD, 97 point.
2020: Decanter, Amber Champions: Top 30 Orange Wines: Chinuri - Rkatsiteli 2018-92 point
2019: Decanter, : Papari Valley- 3 Terraces Qvevri, Saperavi, 2017- 97 point.
2018: Decanter, (Expert’s Choice) : Papari Valley- 3 Terraces Qvevri, Rkatsiteli, 2017- 94 point.
2017: International Wine Award, Georgia, Tbilisi: Papari Valley- Rkatsiteli, 2015- Gold
2017: International Wine Award, Georgia, Tbilisi: Papari Valley- Chinuri- Rkatsiteli, 2017- Silver
Vintage 2021. Bottled in 2022
Enjoy immediately or age for up to two decades; decanting is not necessary before serving.
Georgian natural wines are gradually earning a reputation on the global stage, a feat attributed to their distinctive characteristics derived from the nation's age-old wine production methods. Nestled on the picturesque slopes of the Gombori range with a view of the Caucasus Mountains, the Papari Valley winery utilizes 93 hectares of land to grow indigenous grape varieties.
This Saperavi wine stands as a wonderful gateway to Georgian red wines. It undergoes a 10-month fermentation and maturation process in qvevri — large clay vessels placed underground to maintain temperature consistency. Extended contact with the grape skins facilitates the extraction of rich flavors and pigments, yielding a harmonious and distinguished wine that genuinely represents Georgian character. A notable aspect of this wine is its high natural alcohol content, a phenomenon scientists attribute to the rare Saccharomyces Oviformis yeast found uniquely in the Papari Valley and scarcely anywhere else globally.
The wine presents a deep ruby red appearance with alluring aromas of sour cherry, cassis, and mature plum, complemented by undertones of woodland fruits and bay leaf. The initial taste offers a full-bodied experience with firm yet silky tannins and a robust structure conducive to graceful aging. It ends with a persistent and powerful finish, adorned with notes of dark fruits and herbal nuances. It pairs wonderfully with hearty game entrees such as venison or wild boar, complemented by wild mushrooms
Papari Valley is a family-owned winery in the heart of Georgia’s chief wine-making region, Kakheti. Founded by former physicist Nukri Kurdadze in 2015, Papari Valley takes inspiration from traditional Georgian wine-making practices, while applying its own utterly unique contemporary twist
Awards:
2022: WAI, Germany: 3 Qvevri Terraces Saperavi, Dry, 2020, TOP GOLD, 97 point.
2022: WAI, Germany: 3 Qvevri Terraces Saperavi, Semi –Sweet, 2019, TOP GOLD, 97 point.
2020: Decanter, Amber Champions: Top 30 Orange Wines: Chinuri - Rkatsiteli 2018-92 point
2019: Decanter, : Papari Valley- 3 Terraces Qvevri, Saperavi, 2017- 97 point.
2018: Decanter, (Expert’s Choice) : Papari Valley- 3 Terraces Qvevri, Rkatsiteli, 2017- 94 point.
2017: International Wine Award, Georgia, Tbilisi: Papari Valley- Rkatsiteli, 2015- Gold
2017: International Wine Award, Georgia, Tbilisi: Papari Valley- Chinuri- Rkatsiteli, 2017- Silver
Vintage 2020.
This wild wine is closer to black than red in the glass. It is remarkably potent for a semi-sweet Saperavi, falling around 16% ABV. The nose is replete with black, jammy fruits and warm hints of roasted chestnut. Despite the sapid sweetness, a bold tannic structure is evident on the palate, along with swirling flavours of cassis, cherry, mint and a certain meatiness. This is a horizon-expanding wine, for those seeking something completely different. When paired with food, Saperavi Semi Sweet will be an excellent companion for meat dishes with sweet sauces or candied nuts.
“3 Qvevri Terraces” refers to a multi-layered fermentation system that utilises Qvevri, clay amphorae originating from Georgia. Over a period of 12 months, Papari Valley’s wines pass through 3 levels of Qvevri - the first is for fermentation, the second for ageing, and the third is saved for premium wines that go through even more ageing. This innovative, low-intervention approach results in some charmingly unrefined wines, that truly express the untamed Georgian terroir.
Papari Valley is a family-owned winery in the heart of Georgia’s chief wine-making region, Kakheti. Founded by former physicist Nukri Kurdadze in 2015, Papari Valley takes inspiration from traditional Georgian wine-making practices, while applying its own utterly unique contemporary twist.
Awards:
2022: WAI, Germany: 3 Qvevri Terraces Saperavi, Dry, 2020, TOP GOLD, 97 point.
2022: WAI, Germany: 3 Qvevri Terraces Saperavi, Semi –Sweet, 2019, TOP GOLD, 97 point.
2020: Decanter, Amber Champions: Top 30 Orange Wines: Chinuri - Rkatsiteli 2018-92 point
2019: Decanter, : Papari Valley- 3 Terraces Qvevri, Saperavi, 2017- 97 point.
2018: Decanter, (Expert’s Choice) : Papari Valley- 3 Terraces Qvevri, Rkatsiteli, 2017- 94 point.
2017: International Wine Award, Georgia, Tbilisi: Papari Valley- Rkatsiteli, 2015- Gold
2017: International Wine Award, Georgia, Tbilisi: Papari Valley- Chinuri- Rkatsiteli, 2017- Silver
After manual harvesting, it is fermented in stainless steel deposits with local yeasts and goes through maceration with the skins for a year. Once the maceration has ended, it is left to stand with its fine lees for a couple of months, before it is bottled using the gravity method. Stabilisation is natural and it is not filtered. No sulphites are added during the entire winemaking process.
De Sol a Sol Airén 2016 is a dense, deep and fresh wine. Compote white fruit, honey and citrus hints stand out. A wine with a great personality, an authentic wine.
Essensia Rural is a family farm that has been farming for centuries. The total area of the farm is about 150 hectares, of which part is occupied by vines. Vineyards are located on average at an altitude of 600 meters above sea level. The farm works mainly with local varieties of grapes. The main rule for Julián Ruiz is that nature itself knows how best to make wine, and the economy tries not to interfere with it. Everywhere on the farm, organic methods with elements of biodynamics are practiced. In 2006, the farm began to work on the principles of natural winemaking
All of their wines use only their own grapes. The vineyards of Essensia Rural are mostly old (1916) and very old (Velasco 145 years old) vines, not grafted. Everything that is done in the vineyard and in the winery is done by hand. A feature of the production of Rural wines is a very long fermentation / maceration of wines, which occurs naturally on natural yeast. It is important for Essence Rural to make its wines as pure as possible and to preserve their natural authenticity. An old barn for storing wheat is used as a cellar, the thick stone walls of which retain the natural coolness and humidity well and contribute to the slow natural biochemical transformation of wines.
De Sol a Sol Velasco is a wine made with Tinto Velasco grapes from a vineyard covering less than one hectare near Quero, with some 1,500 vines of some 150 years of age planted on a sand and lime soil.
After harvesting by hand, the grapes undergo fermentation with native yeasts. The wine remains in contact with the skins for several months. Before being bottled, it is aged for 12 months in used French oak barrels, unfiltered and without added sulfites.
De Sol a Sol Velasco 2019 is an intense, concentrated and highly expressive red wine. In this vintage very ripe red fruit stands out on the nose, with light spicy notes. On the palate it is powerful and very tasty, with good acidity and a very lingering finish
Essensia Rural is a family farm that has been farming for centuries. The total area of the farm is about 150 hectares, of which part is occupied by vines. Vineyards are located on average at an altitude of 600 meters above sea level. The farm works mainly with local varieties of grapes. The main rule for Julián Ruiz is that nature itself knows how best to make wine, and the economy tries not to interfere with it. Everywhere on the farm, organic methods with elements of biodynamics are practiced. In 2006, the farm began to work on the principles of natural winemaking
All of their wines use only their own grapes. The vineyards of Essensia Rural are mostly old (1916) and very old (Velasco 145 years old) vines, not grafted. Everything that is done in the vineyard and in the winery is done by hand. A feature of the production of Rural wines is a very long fermentation / maceration of wines, which occurs naturally on natural yeast. It is important for Essence Rural to make its wines as pure as possible and to preserve their natural authenticity. An old barn for storing wheat is used as a cellar, the thick stone walls of which retain the natural coolness and humidity well and contribute to the slow natural biochemical transformation of wines.
After the manual harvest, it ferments with local yeasts. Then, it macerates with the skins for 191 days and finally it is left to age for twelve months in used oak barrels. Stabilisation is natural and it is not filtered. No sulphites are added during the entire winemaking process.
De Sol a Sol Tempranillo is an ample, lively wine, balsamic on the palate and with a roasted finish, which shows us the landscape and the climate of the area. Its long maceration with the skins gives this wine the honest and frugal character of the terroir where it is born.
Essensia Rural is a family farm that has been farming for centuries. The total area of the farm is about 150 hectares, of which part is occupied by vines. Vineyards are located on average at an altitude of 600 meters above sea level. The farm works mainly with local varieties of grapes. The main rule for Julián Ruiz is that nature itself knows how best to make wine, and the economy tries not to interfere with it. Everywhere on the farm, organic methods with elements of biodynamics are practiced. In 2006, the farm began to work on the principles of natural winemaking
All of their wines use only their own grapes. The vineyards of Essensia Rural are mostly old (1916) and very old (Velasco 145 years old) vines, not grafted. Everything that is done in the vineyard and in the winery is done by hand. A feature of the production of Rural wines is a very long fermentation / maceration of wines, which occurs naturally on natural yeast. It is important for Essence Rural to make its wines as pure as possible and to preserve their natural authenticity. An old barn for storing wheat is used as a cellar, the thick stone walls of which retain the natural coolness and humidity well and contribute to the slow natural biochemical transformation of wines.
Essencia Rural is a family farm that has been farming for centuries. The total area of the farm is about 150 hectares, some of which are occupied by grapevines. The vineyards are located on average at an altitude of 600 meters above sea level. The farm works mainly with local grape varieties. The main rule for Julian Ruiz is that nature itself knows how best to make wine, and the farm tries not to interfere with it. Everywhere on the farm organic methods are practiced with elements of biodynamics. In 2006, the farm began to work on the principles of natural winemaking.
For all their wines they use only their own grapes. The vineyards of Essencia Rural are mainly old (1916) and very old (Velasco 145 years old) vines, not grafted. Everything done in the vineyard and winery is done by hand. A special feature of the production of Rural wines is the very long fermentation/maceration of wines, which occurs naturally using natural yeasts. For Essentia Rural it is important to make its wines as pure as possible and preserve their natural authenticity. An old barn for storing wheat is used as a cellar, the thick stone walls of which retain natural coolness and humidity well and contribute to the slow natural biochemical transformation of wines.
After the manual harvest, the grapes are fully destemmed and subjected to a 2-month maceration in stainless steel tanks, fermenting with native yeasts. The malolactic fermentation is spontaneous. After pressing, the ageing takes place in clay jars.
Pampaneo Tempranillo Natural is a young, fruity and juicy red wine. A warm vintage that gives the wine more maturity and structure. Intoxicating on the nose, with notes of sweet red and black fruit, and with spicy notes. On the palate it is silky,lively and very lingering.
Essensia Rural is a family farm that has been farming for centuries. The total area of the farm is about 150 hectares, of which part is occupied by vines. Vineyards are located on average at an altitude of 600 meters above sea level. The farm works mainly with local varieties of grapes. The main rule for Julián Ruiz is that nature itself knows how best to make wine, and the economy tries not to interfere with it. Everywhere on the farm, organic methods with elements of biodynamics are practiced. In 2006, the farm began to work on the principles of natural winemaking
All of their wines use only their own grapes. The vineyards of Essensia Rural are mostly old (1916) and very old (Velasco 145 years old) vines, not grafted. Everything that is done in the vineyard and in the winery is done by hand. A feature of the production of Rural wines is a very long fermentation / maceration of wines, which occurs naturally on natural yeast. It is important for Essence Rural to make its wines as pure as possible and to preserve their natural authenticity. An old barn for storing wheat is used as a cellar, the thick stone walls of which retain the natural coolness and humidity well and contribute to the slow natural biochemical transformation of wines.