Natural wine has no uniform definition. It is a general term used to describe artisanal wine made using organically and/or biodynamically grown hand-picked grapes which are vinified with little or no intervention. Winemakers often rely on indigenous yeast to catalyse natural fermentation, avoiding the use of any chemicals, additives or sulphites.
The result is wine which is alive, energetic, vibrant and unexpected – a welcomed contrast to the industrial practices of the wine industry.
Name of Estate/Domaine:
Pheasant’s Tears
Vintage: 2018
Tasting Notes
Light, and citrusy of all of the Pheasant’s Tears wines
*Natural wines are suitable for Vegans & Vegetarians
Country & Region
Georgia - Tibaani - Kakheti
Grape/Blend
100% Tsolikauri
Terroir:
Arid continental, 300 metres above sea level, North Eastern exposure, alluvial sandstone.
Vinification:
Manual harvested
No skin maceration
Fermentation in qvevri
Indigenous yeast
Ambient ferment
Malolactic fermentation
No filtration
No fining
Food Pairing
Roast chicken, salumi or cheese
