Iberieli

Chkhaveri

LOCATION: Village SakvavisTke, Region Guria, Country Georgia

Grape/Blend: Chkhaveri 95% (pink grape).

SUSTAINABLE/ORGANIC/BIODYNAMIC: Organic

CERITFICATION: No

SUSTAINABLE FOR VEGANS: Yes

ALLERGENS (EGGS AND/OR MILK): No

TASTING NOTE: sum of several vintages: aroma is intensive; apple, plump, limon, flowers noticed; taste of green apple, citruses, moderate to high acidity; moderate to long finish.

(LOCAL ) FOOD RECOMMENDATION: White fruits, citruses, cheese, Khachapuri, fried chicken, barbecue, beef steak.

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(MICRO) CLIMATE: Characterized by high humidity, hot humid summers and mild winters. The average annual sum of precipitation is 1800 mm.

TERROIR: Sakvavistke and Dablatsikhe villages terroir. Brown and red loam soils, neutral and slightly acidic, formed on heavily weathered basalts. Vineyards are on slopes, exposed to south-west, south and south-east.

Viticulture: Some vineyards are on vertical trellis and grow mainly on bilateral cordons or arched canes, with the density 2500 saplings/hectare. Some vineyards are trained to 2 metre above floor horizontal trellis, like pergola, density 625 saplings/hectare.

YIELDS: Approximately 20 hectolitres per hectare.

VINIFICATION: Natural Winemaking, namely:

• Harvest: manual, usually in November
• Grape processing in winery: straight crash and press into Kvevri*.
• Fermentation philosophy: “spontaneous” (indigenous yeast, naturally occurring)
• Fermentation time: approximately 1.5 month
• Fermentation Vessel: Kvevri
• Maceration: no maceration
• Maceration vessel: not applicable
• Maturation time (after alcoholic fermentation): usually until August next year
• Maturation Vessel: Kvevri, rarely stainless steel
• Filtration: usually no
• Fining: no
• Sulphur - added ≈30mg/l during bottling.

Notes:
* Kvevri is a large pottery vessel for wine fermenting and aging, normally buried in ground.

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