Tasting Georgian wines for the first time will most likely turn all your pre-existing knowledge and experience about wines upside down. \u00a0The products of this country with an 8000 year – old viticulture will resemble nothing you ever tasted before. \u00a0The deep amber and purple coloured, seemingly endless variety of mind-boggigly complex and flavour-rich wines, that ferment spontaneously in the ground in amfora-shaped clay vessels ( qvevri-s) will, if you let them, \u00a0lead you to a mistical-mythical realm, where being shaken to your core by ancient, inexplicably familiar flavours is a high probability.<\/p>\n
The modern-age fate of the grape variety khikvi in Georgia is somewhat similar to that of Soml\u00f3’s juhfark. Both white, both re-discovered after nearly being lost to Soviet mass production policies. \u00a0 By 1953 the size of khikvi vineyards fell to just a mere 57,5 hectares, the variety being replaced by more prolific vines. Characteristic mostly of \u00a0Khaketi region, around Telavi, can be used for both sweet and dry wine production . Currently it is cultivated on about 200 hectares. \u00a0Ruispiri’s \u00a02019 vintage khikvi shows the well recognisable style of the winery. It is a medium body, outstandingly stabile and neat, slightly lighter amber coloured natural wine.<\/p>\n
From the clay for the qvevris to wine \u00a0– the Georgian story beautifully told in 8 minutes: https:\/\/fb.watch\/8uZ7-FgmUJ\/<\/p>\n
Watch UNESCO’s short film about how qvevris are mad: https:\/\/www.youtube.com\/watch?v=NN5ziogyxP0<\/p>\n
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A medium body, outstandingly stabile and neat, slightly lighter amber coloured natural wine. <\/p>\n