A blend of two indigenous Imeretian varieties, Tsitska and Tsolikouri, made by the young woman winemaker Baia Abuladze. Both of the carieties are high-acid, lower-sugar grapes, adapted to the humid western Georgian climate. All the fruit is estate-grown in the village of Obcha, hand-picked, and hand-sorted. After destemming, the wine is pressed and put into qvevri with partial skin contact for spontaneous fermentation. It is then racked into stainless steel after 3 months.

Cofermented in Qvevri
15% Tsitska skins, 15% Tsolikouri skins (30% total skin contact)
Racked off skins into stainless
Final added sulfites 50-60 ppm

Aromas of persimmon, apricot and citrus, with honeycomb and sweet spice on the mid pallet with a long finish highlighted by moderate tannin.

• Pork braised with pples
• Grilled meats

• Woman-made wine
• Imeretian wine
• Low-intervention