This amber wine is made in a very peculiar way; the famous local Ribolla grapes are destemmed, crushed and placed in the Georgian amphoras (called qvevri), which are buried straight in the soil of the underground cellar. It’s environment – the Earth – naturally controls the fermentation temperature. After 6-7 months of macerated alcoholic fermentation and malolactic transformation, and having periodic punchdowns to submerge the skins cap to the bottom, the amphoras are emptied and cleaned, and after pressing in a small vertical press placed conveniently in the cellar, the wine returns the the qvevris for further aging of some 5-6 months until the new harvest takes pace. The wine is then racked into big Italian botti (big volume oak casks) for further aging and fining for at least 6 years before bottling.
