Traditional Georgian Winemaking

 Grapes are carefully picked by hand at peak ripeness to ensure only the highest quality grape is selected.

Grapes are sorted to remove leaves and unripe berries, then gently crushed to release juice while keeping skins, seeds, and stems intact.

 The grape mixture is placed into buried clay vessels called qvevri, where natural yeasts begin fermentation, converting sugars into alcohol.

 The qvevri is topped up and sealed with a  lid and to allow controlled aging while protecting the wine from oxygen.

 The wine rests underground in the sealed qvevri for several months, developing complex flavors through extended skin contact.

 The qvevri is opened, and the  wine is carefully separated from the sediment at the bottom. At this time, we put the wine into a different qvevri, where it will spend 6-9 months further maturing.

 The matured wine is siphoned from the qvevri and bottled, capturing its rich amber hue and bold character ready for the table

 The wine is now ready to be poured and celebrated with a heartfelt Gaumarjos! 

(a traditional Georgian toast meaning "to victory").