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$38
Iago Bitarishvili makes this Georgian orange wine from Chinuri in Kartli, fermented in buried qvevri. The traditional clay method, recognised by UNESCO, gives a savoury, gently tannic wine of apricot, orange peel and dried herbs.
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Description
Iago Bitarishvili works in Kartli, in central Georgia, and is one of the producers who revived the ancient practice of qvevri winemaking, a tradition recognised by UNESCO as living cultural heritage. This wine is made from Chinuri, a native Georgian white grape, fermented with its skins in qvevri, the egg-shaped clay vessels buried in the cellar floor. The buried clay holds a steady cool temperature while the porous walls allow slow oxygen exchange, and the months of contact with skins, pips and ferment lees build colour, tannin and a deeply savoury character. Six months in clay extract firm phenolics, giving the wine its amber hue and the dry, structural grip typical of the qvevri style. Farming is natural and organic, with native yeasts. The wine is amber orange. The nose is savoury, with apricot and orange peel over dried herbs, beeswax and a clear earthy, ferment-driven note. The palate is dry and firmly textured, the tannins drawing out a long finish carrying almond and a peppery edge. Serve at 12 to 14 degrees in a large glass.
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