Pairs with: Various cheeses, red meat dishes, spiced charcuterie
Feels like: One of our favorite Georgian reds
I am from: Kakheti, Georgia
In your mouth: Grown on fifty-year-old vines and then aged underground in clay vessels called Qvevri, I am a prime example of some of the oldest winemaking techniques still practiced today. I’m loaded with black fruit, intense spice, and herbal layers, tied together with rich tannins and fresh acidity. Decant me.