Clean, with notably smoky, dried/raisined fruit flavours, like dried figs and dates, orange zest and brown spice from...

This saperavi from Georgia's Kaheti Valley was aged underground in clay queveri. It has very ripe sweet vanillin,...

And now for something completely different to pair with the smoky char of white and red protein alike, fatty skin...

This dry and spicy saperavi was buried in clay pots "Qvevri", a patrimonial Kakhetion method of production. Late...