Mtsvane
Mtsvane
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 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.
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!
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 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.