The fruit was destemmed with the berries left uncrushed to preserve the natural fruit aromas, allowing for slow, controlled tannin and flavour extraction into two the same sizes qvevris. In one of them, they added seven percent whole bunch grapes. After fermentation, the wine was kept on the skins for 6 months. Naturally clarified and lightly filtered before being bottled.
- Tiko Estate
- Kakheti, Georgia
Method & Production
Serious concentration, complexity, amplified aromatics, and depth of flavour going on here. Dried apricots and ripe peaches. Well rounded, with a sophisticated tannin structure, vibrant acidity, and a long honeyed finish.
Spicy dishes, seafood such as shellfish and salmon, aged hard cheeses.