Iago, Chinuri

Description

Georgia is one of the oldest wine making regions in the world, therefore we feel it is a no brainer to showcase some of their wine. 

Iago Bitarishvili is the current owner of the estate, whose family have owned the land for twenty years after being given the vineyard by the state, following land reforms in 1992. He farms just a couple of hectares, mostly the white Chinuri grape. The work on the estate harnesses all things tradition, with Iago being passionate about preserving the local traditional techniques. 

All the wines are fermented in terracotta qvevri (amphora), buried in the floor cellar. Nothing is rushed, with the wine nestling in the earth there is no need for temperature control, and with a strong yeast population the wine makes itself. 

Iago has twenty-two qvevris, fourteen for fermentation and eight for aging. The wines develop differently in each qvevri, with some of these vessels being more than 250 years old. Wines for those who want a taste of the past.

Made with 100% Chinuri (a variety indigenous to Georgia), the grapes are lightly crushed before being poured into 2000l terracotta qvevri which are buried in the floor of the cellar – skins, stems and all. 

After three weeks of fermentation, the juice is decanted into clean qvevri for a further 6 months to rest. 

This is as old-school as it gets. We find this wine is at its best when served only lightly chilled in order to really bring out its complexities.

Grapes: Chinuri

750 ml

12% ABV

Contains Sulfites.