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About the Wine
Tsolikouri trodden by foot, pressed off the skins and fermented in clay pots known as qvevri. The qvevri are buried up to their necks in the ground and channel the heat of the earth to create conditions inside the pot perfect to start a spontaneous fermentation. Wine made with nothing but the grapes themselves.
Georgia is often referred to as the cradle of natural winemaking and to taste this wine is to taste wine exactly as it would've been made hundreds of years ago. It pours a striking sandy gold and drinks like a punnet of bruised peaches that have been pulled out of the soil. Old-school in the truest sense of the term.
About Ramaz Nikoladze
Founded in 2007 on the site of his great grandfather’s vineyard and typical Imeretian cellar in Nakhshirgele. Two white Georgian grape varieties are planted in Ramaz’s beautiful tiny wild vineyard: Tsitska and Tsolikouri. Natural winemaking methods are used in both the cellars and the vineyards and the qvevri are buried in the open air.
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