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.
His whites and amber wines are based on local grape varieties such as Rkatsiteli, Kakhuri Mtsvane and Tsolikouri, 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. He also owns a restaurant in Signagi overlooking the Caucasus mountains, where you can eat Kakhetian food and drink Okro’s wine. Not bad.