Wild 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.