Vinification: A blend of Otskhanuri Sapere and Tsolikouri grapes hand-harvested from halfy-trellised vines grown in clay soil. The white Tsolikouri grapes go into Qvevri first after a short maceration and press before the red Otskhanuri Sapere grapes are harvested in November, macerated, and pressed into the Qvevri along with some chacha (pomace and stems). The wine ages for a short period of time before being bottled unfined, unfiltered, and with zero additional SO2.
Archil Guniava works on his family’s estate of 1.5 hectares atop clay soil in the central, western region of Georgia known as Imereti. This is a region of the historic winemaking nation (the first nation, by many accounts, to have ever made wine -- 8,000 vintages in!) that is known for both grape and mulberry production and, as such, is conducive to beautiful, deep wines.