2019
2019
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.
Fakin Wines Teran Rosé
Fakin Wines Teran Rosé100% Teran, an indigenous sort of Istria, Croatia. Teran is a high acid sort that is perfect for rosé. A bright and lively wine with ripe fruit, balanced by beautiful acidity and minerality. Enjoy lightly chilled.
Matic Wines Get the Party Started Amfora
Matic Wines Get the Party Started Amfora100% 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 Sauvignon Blanc
Matic Wines Sauvignon BlancSlovenia is known to produce some amazing Sauvignon Blanc, not New Zealand style or Loire Valley style but something in between and totally delicious. As with all Matic wines, it’s organic and dry famed from a single vineyard. An honest and well made Sauvignon that’s just a bit diffrent, wchich makes it memorable.
Matic Wines Frankovka Rose
Matic Wines Frankovka RoseOrganic farmed Frankovka aka Blaufrankisch, hand harvested in Slovenia. Wild yeast fermented, free run juice rosé. Fresh and lively with lots of ripe fruit balanced by minerality and acidity. Beautiful wine to enjoy with salads, light meals or as an aperitif.
Matic Wines Kerner
Matic Wines KernerKerner is a deliciously fruity, medium bodied white wine. Often found in vineyards throughout Germany, Austria, Northern Italy, and Switzerland, it is a cross between Riesling and Schiava. Matic’s Kerner is lively and fun, showing floral notes as well as the acidic and mineral backbone. Coming from a 27-year-old vineyard, the fruit is mature enough to produce excellent fruit. All organically / biodynamically farmed, the wine is rested on the skins for 36 hours after it is gently pressed. It then ages for six months on the fine lees. This adds texture and complexity to the wine. Perfect for summer, this wine is outstanding on its own or paired with fish, salads, and grilled meats.
Matic Wines Sipon (Furmint)
Matic Wines Sipon (Furmint)Šipon (also known as Furmint) is a native grape found mostly in Slovenia, Croatia, and Hungary. In Hungary’s famous Tokaj region, Šipon is known as Furmint, and it is the main grape of Tokaj wines. Matic Šipon comes from his nearly 50 year old vines in Štajerska (Styria) region . Beautiful stone fruit notes and mouthwatering acidity make it a perfect food wine. Notes of fresh orange and lemon on the finish. Aged in steel on the fine lees, this wine has finesse and body to back it all up. Enjoy with salads, fish, grilled white meats.
Matic Wines Pinot Gris
Matic Wines Pinot GrisA 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.
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 Saperavi Kvevri
Doremi Saperavi Kvevri100% Saperavi. A deep, dark almost black wine. Pomegranate, sour cherries, cocoa with good structure and tannins. 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.
Trotignon Les Silex Touraine Sauvignon Blanc
Trotignon Les Silex Touraine Sauvignon Blanc100% Sauvignon Blanc from 25 year old vineyards which grow on a hillsides of St Romain and Noyers sur Cher, on chalky-clay soils in one vineyard, and sands on clay-with-flints for the other. St Romain gives it power, richness and roundness; Noyers brings it liveliness and freshness.
This is a luscious, mineral, fruity and refreshing Sauvignon Blanc which tastes like a good Sancerre at less than half the price.
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.
Benvenuti Malvazija Istarska
Benvenuti Malvazija IstarskaOne of the key Croatian white varieties, and the most important Istrian white variety, Istrian Malvazija holds a special place in the Benvenuti winery’s history. A wine of balanced structure and strong body, it’s extremely fresh and mineral driven; inviting you to have another sip. A very unique wine.