Using the 3 white indigenous Grapes: Tsitska , Tsolikouri and Krakhuna, the wine is fermented and matured on the grape skins in a Qvevri (pictured on the label - a Qvevri is a type of Amphora, a clay pot traditionally used in Georgian wine production and buried underground to moderate the temperature and hide the wine from the Russians). During maturation, the wine draws colour, flavour and texture from the skins, making it amber/orange in colour giving it a chewy texture with light tannins, much like a red wine. For me, this wine tastes like dried orange, burnt caramel and Christmas spices. Serve chilled.

Archil Guniava; Georgia Qvevri Amber



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