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Amber / Orange

Doremi Kihkhvi Kvevri

Doremi Kihkhvi Kvevri

Rare 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.

Doremi Mtsvane Kvevri

Doremi Mtsvane Kvevri

100% 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 Kvevri

100% 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 Kvevri

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 Rkatsiteli Mtsvane Kvevri

Doremi Rkatsiteli Mtsvane Kvevri

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 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.

Matic Wines Get the Party Started Amfora

Matic Wines Get the Party Started Amfora

100% Riesling, organic farmed and hand harvested in Slovenia by young winemaker Matic. Wild yeast fermented and aged in clay amphora. The juice and skins ferment and age for 200+ days in amphora, afterwards the wine is bottled unfiltered with no added sulfites. It’s slightly orange in color with some cloudiness. It’s very easy to drink with light and well integrated tannins, excellent acidity and tons of flavor. A special wine by any measure.

Matic Wines Mea Orange Amfora Pet-Nat (Riesling)

Matic Wines Mea Orange Amfora Pet-Nat (Riesling)

This Pet Nat is a special and exclusive wine from young Slovenian producer named Matic. Organic and biodynamic farmed Riesling, hand harvested and wild yeast fermented and aged for 22 days on the skins in a clay Amfora. Unfiltered, no added sulfites.  This wine is a fresh, dry sparkling that will reward the adventurous drinkers. Herbal and earthy notes with some fresh peach, great acidity, tons of flavor and complexity. Serve well chilled and gently turn bottle upside down and roll bottle before opening. Excellent as a party starter or with light meals.

Matic Wines Pinot Gris

Matic Wines Pinot Gris

A delicious and well made Pinot Gris from a small producer. Skin contact of 48 hours gives the wine a beautiful bronze color with a slight pinkish hue. Dry farmed from a single vineyard and produced with organic and biodynamic methods. Notes of white cherries, melon, and quince are present. With a lush mouthfeel this wine is perfect with fish, chicken and light fare but has the body for steak tacos, chipotle sauces, and spicier Indian food. A delicious and versatile wine.

Matyas Somlyo (Pinot Blanc)

Matyas Somlyo (Pinot Blanc)

Mátyás Somlyó is a blend of barrel-fermented, orange and other long skin-contact pinot blanc from Slovakia. On the nose, it is dominated by ripe or overripe scents of peach and pear. This character is a result of the oxidative winemaking method. By pouring to glass and getting in touch with air, the fruity character strengthens, then, after a while, the oxidative style is getting dominant, showing typical tones of green walnut.

In the mouth, the mineral saltiness and sourness, coming from the soil, is in perfect harmony with the ripe fruit tones, completed by the light tannins, which makes the overall feel of acidity just about perfect.

Wild yeast fermented. Unfined. Unfiltered.

Pairs well with white meat and pork made with cream or sour cream, also with meals with green herbs, such as thyme, sage or rosemary. Mátyás Somlyó is a great company for aged or smoked cheeses, or aged dried ham.

Matyas SaraDora (Pinot Blanc, Riesling, Welschriesling)

Matyas SaraDora (Pinot Blanc, Riesling, Welschriesling)

The jewel of the Matyas estate is this traditional orange wine. Pinot Blanc, Riesling and Welschriesling are wild yeast fermented and aged separately in oak barrels before being blended together. Lightly orange in color. Intensive aromas of white fruits, dominated by yellow apple and pear, completed by green tea and tones of spices and bread. Medium full-bodied, fresh, and lively. Excellent acidity makes it savory and juicy. Light tannins create an impressive structure and richness. Serve highly chilled, not cold. Mátyás SaraDora pairs well with medium-heavy or even fat grilled fishes, such as mackerel or salmon. It also matches well with white meats or pork.

Matyas Sandwich Pinot Gris

Matyas Sandwich Pinot Gris

A longer maceration resulted in powerful amber-golden color.  The aroma is rich and expressive even for the first nose, with seductive tones of ripe yellow pear, apple, herbs, dried fig and teas.

The taste is dry, medium full, and moderately expressive. A bit of tannins in the mouth, the freshness and juiciness is granted by fantastic acids. Mátyás Sandwich Pinot Gris is a perfect easy-to-drink wine with only 12% of alcohol. Completed with a really long finish. In a nutshell: this is a vibrant, non-traditional pinot gris full of life.

Wild yeast fermented. Unfined. Unfiltered. Low sulfites.

Food pairing: it goes really well with fat fishes, like mackerel, salmon, tuna and some freshwater fishes, even with their fried version, such as eastern European traditional Christmas fried carp . Also it matches very well with Italian classics, pastas with tomato and basil.

Best served chilled at 48-50°F.

Pivnica Cajkov Pinot Gris Volcanic

Pivnica Cajkov Pinot Gris Volcanic

Pinot Gris Volcanic is a Single Vineyard wine. All grapes are from a single vintage, yet two different fermentation styles are used. The majority of grapes (70%) were fermented on skins for 6 days, while the smaller part (30%) was fermented for one month.

Thereafter the wine was aged for one year in oak barrels, with a gentle access of oxygen, under a soft flor. As a result we have a massive, fabulously creamy Pinot Gris with a long aftertaste bursting with mineral and salty notes.

The organic farming in the vineyard, and total dedication and adherence to natural winemaking in the cellar, bring about unfiltered and completely natural wines.</p

Pivnica Cajkov Vulcanica #4 (Methode Untraditional)

Pivnica Cajkov Vulcanica #4 (Methode Untraditional)

The Vulcanica #4 label represents the noble bubbles from the Cajkov princess – Pesecká Leánka (70%) and Pinot Gris (30%), which spent together one year in oak barrels. After that year, the must was added, which kicked off a secondary fermentation in bottles.

This wine is blessed with a very complex salty taste originating from volcanic ash tuff and superb fresh acidity as a backbone.

Cajkov Vulcanica #4 was not clarified, filtered or mechanically stressed. A bottle of pure natural bubbles designed to bring about joy and happiness to your day.

Pivnica Cajkov Pesecká Leánka Rustical

Pivnica Cajkov Pesecká Leánka Rustical

A local variety Pesecká Leánka is the Cajkov winery princess, and an essential part of the family tradition. Pesecká was the favourite wine of the owners’ grandparents.

It is simply a delicate and elegant wine, with plenty of fresh acidity, making it perfectly suitable for every moment of the day.

The wine was aged for one year in oak barrels. On the nose it radiates seductive crisp scents of freshly baked apricot cake. The backbone of the wine is a long lemon-style acidity, coupled with typical sweets tannins on the finish.

Pesecká Leánka Rustical is a superb natural wine for warmer days ahead of us.

Doremi Khikhvi Kvevri

Doremi Khikhvi Kvevri

This 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 Kvevri

Fermented 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)

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 Kvevri

Wild 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 Rkatsiteli Kvevri

Tchotiashvili Rkatsiteli Kvevri

Wild 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.

Gabriels Wine Rkatsiteli Kvevri

Gabriels Wine Rkatsiteli Kvevri

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. 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)

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 Kvevri

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.

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