Mtsvane

If you've happened to fall in love with Georgian wine and you would like to treat yourself to one of the truest expressions - you should definitely give Shota's wines a try. Not for the faint of heart, both his Rkatisteli and Mtsvane see 6 months on skins and a whole year in qvevri. This means lots of structure and complexity, but there is also a gentleness and elegance behind the seemingly thundrous first impression. Shota is just 26 years old, but he cares deeply about the Georgian landscape, traditions and especially the agricultural side of things.

No one ever showed Aleqsi how to make wine. Although Aleqsi's father had made wine, he died when Aleqsi was a child, and so he had to teach himself.
Aleqsi wanted to produce wine and in 1996 he got 2ha land from the government. In 2010 he started selling his wines abroad.
Today Aleqsi owns 7 big Qvevri in which he produces 3 different cuvées from 3 different grapes: Jghia, Mtsvane and Rkatseteli.
He produces all of his wine completly organically and from old Georgian traditions, only using bordeaux- and nettle solutions

Soliko Tsaishivili has been producing wine in the Bakurtsikhe Gurjaani district of Kakheti since 2005.
Soliko believes that if you want to drink good wine, you need to produce it yourself. So that’s exactly what he does.
He makes wine according to ancient Georgian tradition, which means that all of his wines are fermented and aged in Qvevri, big clay vessels buried under ground. His big 2000L Qvevries are kept in his basement, which he dug out himself.
Soliko’s wines are alive, constantly changing, and some of the most authentic Georgian wine you will come across.

In the small town of Signaghi, in the Kakheti region of eastern Georgia, lies a small family-owned winery.
John Okruashvili grew up with John Wurdemann’s wife Ketevan (Pheasant’s Tears winery) and since 2009 he has been bottling his own wine under the name Okro’s Wine. Like many other producers in Georgia, the focus of winemaking lies in the passion for ancient winemaking rituals.
This includes fermentation in Qvevri and several monts of skin maceration.