It is made from Sauvignon, Pinot Grigio, Chardonnay and Riesling Italico grapes all carefully hand-picked and selected. Vinification of the grapes is done separately, while aging is joint. The grapes ferment with long maceration in buried Georgian amphorae with indigenous yeasts at uncontrolled temperatures. After racking and pressing, the wine returns to the amphora for at least another 5 months. Then the wine ages in large oak barrels for about 6 years. The wine will then be bottled without filtration.
fish first and second courses, raw seafood
Sauvignon 45% Pinot Grigio 22% Chardonnay 18% Riesling 15%.
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