Pheasant's Tears | Goruli Mtsvane-Danakharuli

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:

Terroir:

Vinification:

• Manual harvest
• Whole bunch.
• Fermentation in Qvevri for 9 months.
• Indigenous yeast. Ambient ferment
• Ageing in qvevri
• Maceration on skin for 3 days. 
• Malolactic: Yes
• No filtration.
• No fining

Food Pairing