From the qvevri to your glass

Qvevri, 6 months on the skins

Deep ruby, black cherry and plum, firm tannins and a long, earthy finish.

Body

5/5

Sweetness

1/5

Acidity

3/5

Tannin

5/5

Goes well with

• Meat
• Cheese
• Spicy food

Qvevri, then 18 months in oak

Our oldest vines. Blackberry, cocoa and a hint of tobacco, round and powerful.

Body

5/5

Sweetness

1/5

Acidity

3/5

Tannin

4/5

Goes well with

• Meat
• Cheese

Qvevri, 5 months on the skins

Golden amber, dried apricot, honey and walnut. Dry, with a gentle grip.

Body

4/5

Sweetness

1/5

Acidity

3/5

Tannin

3/5

Goes well with

• Cheese
• Vegetables
• Spicy food

Qvevri, 6 months on the skins

Quince, black tea and orange peel. The classic of our family table.

Body

3/5

Sweetness

1/5

Acidity

4/5

Tannin

3/5

Goes well with

• Meat
• Cheese
• Vegetables

Steel tank, cool fermentation

Fresh and floral, white peach and green apple. Lovely on a summer evening.

Body

2/5

Sweetness

1/5

Acidity

4/5

Tannin

1/5

Goes well with

• Fish
• Vegetables

Short skin contact, steel tank

Strawberry and pomegranate, crisp and dry. Our picnic wine.

Body

2/5

Sweetness

2/5

Acidity

4/5

Tannin

1/5

Goes well with

• Fish
• Vegetables
• Dessert

Traditional method, 24 months on the lees

Fine bubbles, green apple and brioche. For toasts that matter.

Body

2/5

Sweetness

1/5

Acidity

5/5

Tannin

1/5

Goes well with

• Fish
• Cheese
• Dessert