NIKA

A fellow vigneron to 'Our Wine' in prime terroirs Tsarapi and Akhoebi in Kakheti, Nika Bakhia started with a tiny parcel of Saperavi and an old abandoned wine cellar in 2006, and he now vinifies over 6ha, 4ha of which is black Saperavi and 2ha of which is Rkatsiteli, Tavkveri, Khikhvi and Kakhuri Mtsvane. The wines ferment with indigenous yeasts and are then left on their skins for 7 months in 1200L qvevri, before being racked into a 700L qvevri for a further 17 months.