G.Wine has long-term partnerships with the vineyards from which we buy our grapes. We do not farm vineyards ourselves, but we thoroughly control the process and the quality of the harvest. Our white wines are made from grapes crushed, fermented and kept on the skins in Qvevri for 6 months. Only thing we do with white grapes before placing in Qvevri is destemming/crushing. No artificial additives are used.
Temperature controlled stainless steel vats are used for fermenting our red wines, which continue maturing in the vats until bottling. We use Sulfur responsibly in making both our white and red wines, and before bottling they undergo a light filtration process.
From the Chikaani village of Kakheti, this 2017 is produced in limited quantities from the Georgian white grape variety called "Kisi". It is organically grown and handpicked from a miniscule single vineyard whose vines were planted to gravelly soils in 2002. It was fermented and kept on skins for 6 months in Qvevri or amphora.