Georgia is known as the `cradle of wine` as it is believed that winemaking stems from this area around 8000 years ago. Early Georgian winemaking traditions are still prevalent many thousands of years later including the use of a Qvevri (pronounced kwev-ri), a clay pot buried underground for fermentation and storage.

Made from an indigenous Georgian variety; Kisi. The wine is aged in a Qvevri buried underground with the grape skins and stalks for 6 month before removing the skins and returning the wine to the qvevri for further ageing. The result is a wine with a gorgeous golden amber colour, full of aromatic notes of jasmine, crystallised ginger, acacia, apricots and hay.