In the small town of Sighnaghi, in the Kakheti region of eastern Georgia, lies a little 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.
His whites and amber wines are based on local grapevarieties such as Rkatsiteli, Kakhuri, Mtsvane and Tsolikouli, which all spend between 1,5 to 6 months in Qvevri.
The reds, Seperavi and Tavkveri, only spend 1 month in Qvevri. Besides still wine, John also produces 5 different Pét Nats and the Georgian grape-liquor called Chacha. John also owns a restaurant in Signagi overlooking the Caucasus mountains, where you can eat Kakhetian food and drink Okro’s wine. Not bad.