Vartsikhe Marani Tsolikouri Kvevri
Vartsikhe Marani Tsolikouri Kvevri
Tsolikouri 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!
Additional information
| Weight | 3.5 lbs |
|---|---|
| Producer | Vartsikhe Marani |
| Appellation | |
| Variety | |
| Farming | |
| Fermentation | |
| Aging | |
| Vintage |
Related Products
SHOP
Krasna Hora Herr Gewürtz!
Krasna Hora Herr Gewürtz!A saturated yellow with a hint of orange, and a slight cloudiness indicating the unfiltered nature of this wine. Bread, yeast, lychee and rose petal. The perfect blending of secondary and varietal characters that prove seamless in their harmony. Rich, doughy and flavourful, with delicious mouth-watering acidity and strong yeasty and tropical fruit characters, with just a hint of the finest tannins, from extended skin contact.
A saturated yellow with a hint of orange, and a slight cloudiness indicating the unfiltered nature of this wine. Bread, yeast, lychee and rose petal. The perfect blending of secondary and varietal characters that prove seamless in their harmony. Rich, doughy and flavourful, with delicious mouth-watering acidity and strong yeasty and tropical fruit characters, with just a hint of the finest tannins, from extended skin contact.Krasna Hora Herr Gewurtz! is an intriguing wine not for the faint-at-heart. Progressive and complex, this wine marks a new wave in stylish wines with minimal intervention and with a strong emphasis on maceration on skins and ageing on natural sediment, with its racy rash of savoriness alongside muted tones of the normally dominant variety from which its made.
Harvest was done by hand, while total yield was only 1kg per vine. Vinification included 1 month skin-contact fermentation, after pressing ageing on the lees for 4 months. This wine is both unfiltered and unfined.
Le Debit d’Iveresse ‘Amb Amics’
Le Debit d’Iveresse ‘Amb Amics’Luc Devot was a cook for 7 years, a fisherman for 3 years, musician, animator, educator. He had many lives before becoming a winemaker. He worked his first harvest with Jean-Louis Tribouley, who introduced Luc to natural wines. In the years that followed, many winemakers settled with similar cultivation and vinification methods. Driven by this momentum, and after training with Loïc Roure from Domaine du possible, he became a volunteer at the “La remise” wine fair. Luc’s very first vinification was in 2017 and now he works with 4 hectares of vines.
Amb Amics is Catalan and means ‘with my friends’. It’s 60% Syrah on decomposed schist with carbonic maceration (10 days), 40% Grenache also on schist soil with carbonic maceration (18 days). The Syrah is aged in barrel for 5 months, then blended with the Grenache in stainless steel tanks for 2 months before bottling.
Explosive, juicy blackberry burst with hints of sweet spices and a eucalyptus finish. Extremly gulpable, it features subtle tannins, complimented by great acidity. Serve lightly chilled, and pair with tapas and friends.
-
$26.00Add to cart
-
Piquentum Refosk
Piquentum RefoskWhile Refošk is in the Refosco family, it differs in that it ripens later and often has more pronounced ripe fruit. Historically, Refošk was given to woman after childbirth to combat anemia due to the rich iron content. Primary and malolactic fermentation are completed with native yeasts. A great pairing with charcuterie, oily cured fish, fish stews, and blood sausage. Locals make “Istarska supa,” a slightly warmed broth of wine, toasted country bread, olive oil, sugar, and a healthy dose of black pepper.
Vosne-Romanée Pinot Noir
Vosne-Romanée Pinot NoirThis village Vosne-Romanee from the “Côte de Nuits” is one of the most prestigious and iconic in Burgundy. Powerful and subtle, voluptuous and distinguished, this Pinot-Noir gets his fullness in the named-place “Les Maizières basses”. The hand picking in this over 30-year-old vineyard allows to keep whole grapes for a long maceration. The wine is matured during 18 months in oak barrels to fix tannins. The potential of ageing is about 20 years.
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.
Piquentum Malvasia Blanc
Piquentum Malvasia BlancFrom vineyards planted in predominately flysch rich white soil unique to Istria. It was fermented in 100% stainless steel after 2-3 days on the skins resulting in a wonderfull texture and straw yellow color. In further contrast to the coast, this is the rugged truffle ridden and forested interoir that results in an undeniable savory character that is kept in balance by lively acidity. Earthy enough to pair with hard cheeses, bright enough to highlight fresh green herbs, and a medium body that stands up to fish, it’s an ideal food wine for the nearby and perhaps more familiar Italian kitchen.