Kvevri
Kvevri
Doremi Kihkhvi Kvevri
Doremi Kihkhvi KvevriRare variety from the Republic of Georgia. Hand harvested, and hand made using the Georgian method in which the wild yeast fermentation and aging are done in buried clay vessels called kvevri. Unfiltered, unfined. Enjoy lightly chilled with Georgian, Mediterranean or Middle Eastern cuisine.
Vartsikhe Marani Dzelshavi Kvevri
Vartsikhe Marani Dzelshavi KvevriDzelshavi is a rare variety from western Georgia. It’s produced in traditional Georgian Kvevri method, in which the wild yeast fermentation and aging are done in large clay vessels which are buried in the ground. It’s very dark in color and medium to full bodied. Ripe fruits, pomegranate, earth, spices and good texture.
Just decant it gently and serve lightly chilled. Guamarjos!
Vartsikhe Marani Ojaleshi Kvevri
Vartsikhe Marani Ojaleshi KvevriOjaleshi is a rare variety from western Georgia. It was hand harvested and fermented and aged in ancient clay vessels named Kvevri. It’s dark red almost black in color, medium bodied, dark fruits and bursting acidity. A very flavorful but low in alcohol wine. Drink now or age next 10 years.
Decant it gently and serve lightly chilled. Guamarjos!
Doremi Mtsvane Kvevri
Doremi Mtsvane Kvevri100% Mtsvane, an indigenous and ancient variety of the Kakheti region of Georgia. Fermented and aged in Kvevri. Skin contact for 5 days creates a lighter orange wine with excellent texture, a creamy mouthfeel and light tannins. in Kvevri. Do Re Mi wines are all made in traditional Georgian method, in which wine is fermented and aged in Kvevri. Kvevri are ancient clay vessels used to ferment and age wine. Kvevri range in size from 250 liters to 2500 liters. The lightly pressed juice is fermented with the skins, with wild yeast and free from any additives. In the spring time the wine is drunk during big celebrations called Supras and leftover is bottled. Do Re Mi is very proud to continue the long tradition of Georgian wine making and they’re pleased to offer you pure and authentic natural wines.
Doremi Tsitska Kvevri
Doremi Tsitska Kvevri100% Tsitska, an indigenous and rare variety of Georgia. Skin contact for 5 days creates a rare white wine made in Kvevri. Fresh, mineral, citrus fruits and excellent texture. Do Re Mi wines are all made in Qvevri which are handmade, large buried clay vessels used to ferment and age the wine. Qvevri range in size from 250 liters to 2500 liters. The lightly pressed juice is fermented with the skins, with wild yeast and free from any additives. After fermentation is finished, the Qvevri are sealed and covered with soil until Spring time. During the process, the solids in the wine slowly drop to the bottom of the qvevri and the clear wine rises to the top. When temperatures drop in December and January, te fermentation is complete and the wine is transferred to new qvevri and left to age for more months. In the spring time the wine is drunk during big celebrations called Supras and leftover is bottled. Do Re Mi is very proud to continue the long tradition of Georgian wine making and they’re pleased to offer you pure and authentic natural wines.
Doremi Mtsvane Kvevri
Doremi Mtsvane KvevriDo Re Mi wines are all made in Qvevri which are handmade, large buried clay vessels used to ferment and age the wine. Qvevri range in size from 250 liters to 2500 liters. The lightly pressed juice is fermented with the skins, with wild yeast and free from any additives. After fermentation is finished, the Qvevri are sealed and covered with soil until Spring time. During the process, the solids in the wine slowly drop to the bottom of the qvevri and the clear wine rises to the top. When temperatures drop in December and January, the live yeast dies, the wine is transferred to new qvevri and left to age for more months. In the spring time the wine is drunk during big celebrations called Supras and leftover is bottled.
Do Re Mi is very proud to continue the long tradition of Georgian wine making and they’re pleased to offer you pure and authentic natural wines.
Doremi Rkatsiteli Mtsvane Kvevri
Doremi Rkatsiteli Mtsvane KvevriDo Re Mi wines are all made in Qvevri which are handmade, large buried clay vessels used to ferment and age the wine. Qvevri range in size from 250 liters to 2500 liters. The lightly pressed juice is fermented with the skins, with wild yeast and free from any additives. After fermentation is finished, the Qvevri are sealed and covered with soil until Spring time. During the process, the solids in the wine slowly drop to the bottom of the qvevri and the clear wine rises to the top. When temperatures drop in December and January, the fermentation is complete and the wine is transferred to new qvevri and left to age for more months. In the spring time the wine is drunk during big celebrations called Supras and leftover is bottled.
Do Re Mi is very proud to continue the long tradition of Georgian wine making and they’re pleased to offer you pure and authentic natural wines.
Vartsikhe Marani Tsolikouri Kvevri
Vartsikhe Marani Tsolikouri KvevriTsolikouri is a rare and ancient variety from western Georgia where it’s well known. It produces an exciting floral, crisp and textured wine which is delicious now but will improve with age. This wine is produced in Georgian kvevri method. The fermentation and aging is done in Kvevri, a clay vessel wchich is burried in the ground. Decant it and serve lightly chilled. Guamarjos!
Vartsikhe Marani Krakhuna Kvevri
Vartsikhe Marani Krakhuna KvevriKrakhuna is a rare variety from western Georgia, which literally translates to “Crispy” in local Imeretian dialect. It’s fermented and aged with wild yeast in kvevri, ancient clay vessels. Bottled unfiltered, it produces an exciting crisp and textured wine which is delicious now but will improve with age. Earthy with dried fruit notes, spices, apricot and peach.
Just decant it gently and serve lightly chilled. Guamarjos!
Tchotiashvili Tavkveri Kvevri
Tchotiashvili Tavkveri KvevriWild yeast fermented and aged in buried clay vessels named kvevri. Bright fruit, light, elegant and transmitting the unique ancient method in which it was created. Medium bodied and silky texture. Pomegranate and bright spice. Cranberry, red berry and nutmeg. Lively and refreshing on the palate. Wild yeast fermented and aged in buried clay vessels named kvevri. Only 1500 bottles produced. Each bottle hand numbered. 100% Tavkveri.
Tchotiashvili Saperavi Reserve Kvevri
Tchotiashvili Saperavi Reserve Kvevri-
$36.00Add to cart
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Vartsikhe Marani Otskhanure Sapere Kvevri
Vartsikhe Marani Otskhanure Sapere KvevriOtskhanuri Sapere is a rare variety from Imereti, western Georgia. It produces a dark and explosively flavorful wine that is crisp, fruity, mineral and complex. Incredibly all the flavor and enjoyment comes with low alcohol of 11.5%.
Decant and serve lightly chilled. Guamarjos!
Doremi Khikhvi Kvevri
Doremi Khikhvi KvevriThis Khikhvi is orange in color and tea like with aromas and taste of apricot, honey, dried fruit and spice. It’s absolutely exotic, delicious and remarkably food friendly.
Decant it gently and enjoy lightly chilled. Guamarjos!
Tchotiashvili Mtsvane Kvevri
Tchotiashvili Mtsvane KvevriFermented and aged in ancient clay vessels called Kvevri. Mtsvane literally translates to “Green from Kakheti”. It’s the color of honey with spicy dried fruits, herbal notes and great complexity. It’s absolutely delicious and remarkably food friendly.
Decant it gently and enjoy lightly chilled. Guamarjos!
Tchotiashvili Rosé Nitsa Kvevri (Montepulciano)
Tchotiashvili Rosé Nitsa Kvevri (Montepulciano)Tchotiashvili Rosé Nitsa Kvevri (Montepulciano)
Tchotiashvili Rosé Nitsa Kvevri (Montepulciano)Organic farmed, 100% Montepulciano from Republic of Georgia! Wild yeast fermented and aged in ancient clay vessels called kvevri. This wine is medium bodied with good structure, moth watering acidity and minerality along with explosive fruit favors. Pomegranate, red fruits and amazing texture of a top quality kvevri wine. A complex and serious rosé for all seasons or for aging.
Decant it gently and enjoy lightly chilled. Guamarjos!
Tchotiashvili Kisi Kvevri
Tchotiashvili Kisi KvevriWild yeast fermented and aged in ancient clay vessels called Kvevri. This Kisi is orange in color and tea like with aromas and taste of apricot, honey, dried fruit and spice. It’s absolutely delicious and remarkably food friendly.
Decant it gently and enjoy lightly chilled. Guamarjos!
Tchotiashvili Saperavi Kvevri
Tchotiashvili Saperavi KvevriWild yeast fermented and aged in ancient clay vessels called kvevri. This Saperavi is dark and deep red in color with aromas and taste of dark fruits, chocolate and spices.
Decant it gently and enjoy.
Tchotiashvili Rkatsiteli Kvevri
Tchotiashvili Rkatsiteli KvevriWild yeast fermented and aged in ancient clay vessels called kvevri. Rkatsiteli is one of the oldest and most important grape varieties of Georgia. It’s the color of honey with spicy golden fruits, herbal notes, and great complexity. Absolutely delicious and remarkably food-friendly wine.
Budeshuri Saperavi Kvevri
Budeshuri Saperavi KvevriWild yeast fermented and aged in ancient clay vessels called kvevri. This wine is dark, exotic and unusual with notes of dark fruits, earth and spices.
Gabriel is an Orthodox Christian monk who lived in the 6th century monastery Shio-Mgvime for twenty-seven years. There, he tended crops and learned to make wine and cheese while becoming a blacksmith. He then returned to his childhood home and began making traditional, natural wine with the help of friends. This wine is completely handmade, using an ancient method in which fermentation and aging is done in buried clay vessels called Qvevri. Unfiltered.
A Qvevri (pitcher) is a large clay amphora-like vessel, that is traditionally buried in the ground up to its neck, and in which wine is fermented and stored. After the fermentation process, which occurs naturally without any additives, the kvevri is sealed with a ceramic lid and then buried in soil. The wine is left to mature for up to six months before the Qvevri is opened and the unfiltered but clear wine is ready to be bottled. Georgia’s traditional kvevri winemaking method is listed in the UNESCO intangible cultural heritage list.
Gabriels Wine Rkatsiteli Kvevri
Gabriels Wine Rkatsiteli KvevriGabriel is an Orthodox Christian monk who lived in the 6th century monastery Shio-Mgvime for twenty-seven years. There, he tended crops and learned to make wine and cheese while becoming a blacksmith. He then returned to his childhood home and began making traditional, natural wine with the help of friends. This wine is completely handmade, using an ancient method in which fermentation and aging is done in buried clay vessels called Qvevri. Unfiltered. Only 177 cases produced.
A Qvevri (pitcher) is a large clay amphora-like vessel, that is traditionally buried in the ground up to its neck, and in which wine is fermented and stored. During the fermentation process, which occurs naturally without the addition of nutrients, the Qvevri is sealed with a ceramic lid and then buried in soil. The wine is left to mature for up to six months before the Qvevri is opened and the unfiltered but clear wine is ready to be bottled. The Georgia’s traditional Qvevri winemaking method is listed in the UNESCO intangible cultural heritage list.
Doremi Chinebuli Kvevri (Chinuri, Goruli Mtsvane)
Doremi Chinebuli Kvevri (Chinuri, Goruli Mtsvane)Doremi Chinebuli Kvevri (Chinuri, Goruli Mtsvane)
Doremi Chinebuli Kvevri (Chinuri, Goruli Mtsvane)Do Re Mi wines are all made in Qvevri which are handmade, large buried clay vessels used to ferment and age the wine. Qvevri range in size from 250 liters to 2500 liters. The lightly pressed juice is fermented with the skins, with wild yeast and free from any additives. After fermentation is finished, the Qvevri are sealed and covered with soil until Spring time. During the process, the solids in the wine slowly drop to the bottom of the qvevri and the clear wine rises to the top. When temperatures drop in December and January, the live yeast dies, the wine is transferred to new qvevri and left to age for more months. In the spring time the wine is drunk during big celebrations called Supras and leftover is bottled.
Do Re Mi is very proud to continue the long tradition of Georgian wine making and they’re pleased to offer you pure and authentic natural wines.
Doremi Mtsvane Kvevri
Doremi Mtsvane KvevriDo Re Mi wines are all made in Qvevri which are handmade, large buried clay vessels used to ferment and age the wine. Qvevri range in size from 250 liters to 2500 liters. The lightly pressed juice is fermented with the skins, with wild yeast and free from any additives. After fermentation is finished, the Qvevri are sealed and covered with soil until Spring time. During the process, the solids in the wine slowly drop to the bottom of the qvevri and the clear wine rises to the top. When temperatures drop in December and January, the live yeast dies, the wine is transferred to new qvevri and left to age for more months. In the spring time the wine is drunk during big celebrations called Supras and leftover is bottled.
Do Re Mi is very proud to continue the long tradition of Georgian wine making and they’re pleased to offer you pure and authentic natural wines.