Traditional Qvevri Mtsvane (White)
Perfectly pairs with light meat like turkey, quail and pork, an array of seafood and Greek and French salads.
Depending on the year, grapes may be or may not be de-stemmed. Partial de-stemming may also be applied. Crushing is mostly avoided as well as we do not chill the must. Instead, we pick grapes very early and try to start wild fermentation at the natural temperature. Fermentation in 900L - 2,500L qvevris. 5 to 6 months maceration and aging in qvevri. Bottled aged prior to release for 5 to 6 months.