Our Wine Cellar
Almost every house in Kakheti hides a wine cellar – so does the one Fabio bought in the village of Eniseli. It is a two-story natural stone house built in the 1950s. In the wine cellar, there is an equally old Kvevri, in which we still produce red Saperavi wine every year.
In 2022, we expanded the wine cellar by adding two additional rooms. The first room contains 12 more Kvevris, where we produce our orange wines. Next to it is our treasure room, where the wine is stored and aged in bottles.
Our Philosophy
Gentle processing
- Immediate processing: We harvest the grapes in small quantities so they can be processed immediately.
- Careful transport: We transport the grapes in small 12 kg wooden crates to prevent them from being crushed.
Spontaneous Fermentation
- No cultured yeasts: We do not want our wines to taste exactly the same every year.
- Spontaneous fermentation: We use naturally occurring yeast cultures for fermentation, which expresses the terroir and the character of each vintage in the wine.
Clean Work
- Strict hygiene: The absolute foundation for a winemaker, who is in many ways also a cleaner.
- Gentle cleaning: We clean our clay amphorae and stainless steel tanks exclusively with water; before filling, we fumigate them with sulfur.
Taking Time
- Time-based filtration: We “filter” our wines by allowing sediments to settle and then racking the wine (4 to 6 times per year).
- Patience in ageing: We allow our wines 2 to 3 years of maturation before we release them for sale.
Naturally Beautiful
- No fining: Because otherwise the wine would taste like a face that has been lifted 15 times. We prefer it natural.
- Vegan wines: Our wines contain only wine and no animal products. Therefore, they are vegan.
No Additives
- No additives: Our wines contain nothing but fermented grape juice.
- No added sulfites: Every wine naturally contains a certain amount of sulfites. We do not add any additional sulfites.