This is a more mature wine compared to the same company’s 2011 “Tsarapi”, yet it could still be described as reasonably young and full of energy. Also made in qvevri and left to ferment in contact with the grape marc and stalks for six months. Made from grapes grown in the so-called “Uroebi” micro-zone near the village of Bakurtsikhe. “Baked” notes of nazuki (a kind of sweet flat bread with butter and raisins) and saffron buns. Would go well with kharcho (stewed meat with walnuts) or other hot dishes with walnuts.
© Malkhaz Kharbedia/Georgian Wine Guide