Khikhvi Qvevri Reserve

A very rare grape, with currently less than 1000 hectares planted in all of Georgia. The rich amber color brings with it a density and tannic structure that is captivating.

Classic Range: Khikvi

ORIGIN

LOCATION: Georgia (country) Kakheti-Eniseli

VARIETY: Khikhvi [xix-vi] A rare grape, with currently less than 200 hectares planted in all of Georgia.

VINTAGE: 2018, 2019

WINEMAKER: Mamuka Khurtsidze

SCIENCE

ABV: 12%

SUGARS: 2.4 g/l

TOTAL SO2: 39ppm

TOTAL ACIDITY: 5.1g/l

EXPERIENCE

CHARACTER: The amber color expresses density and tannin. Fruit flavors of mandarin, ripe peach, and dried apricot. Floral and herbal notes include, jasmine, hay, spearmint, and green tea. The texture is full and expressive with a minerality of potters clay and beeswax.

PAIR WITH: Everything! Serve with richer seafood stews like a Lowcountry boil, comfort foods like casseroles and pot pie, white meats and curries. Fantastic with aged Gouda.

DECANT & SERVE: Slightly chilled: 14°C /58° F before opening. Don’t overchill. Enjoy 10 to 20 minutes after decanting. Serve in a big red and round wine glass. 

EXPRESSION

FERMENTATION: Destemmed, spontaneous fermented at a controlled temperature of 22°C / 72° F. Grapes macerate with skins for up to 28 days in large 4000 L Qvevri before moving to tank.

After one month of fermentation and maceration the wine is racked off into tanks for 60 days with additional lees contact. Finally, the wine is racked again to remove lees. Bottled after one year. 

FINING & FILTERING: No fining, cold stabilized. Before bottling, the wine is transferred to a cooling container where it is kept at temperature of -2/-5°C for 7-10 days.

SULFUR: A very small amount of sulfur (about 5 ppm) is added after fermentation before the first racking. Never before bottling.

SOURCE

FARMING: Biodynamic farming with wild grasses growing in the vineyards. No chemicals used, only copper and sulfur to protect the vines between April and August, organic fertilizers.

LAND: 4.5 hectares planted. Located at 1,300 feet a.s.l in the Kindzmarauli subzone. Alluvial soils of sandy loam mixed with red calcareous clays high in iron, called “cinnamonic.” 

VINE: Young cuttings planted in 2013, single cordon trellising.

HARVEST: Hand-harvested and sorted fruit, around 800 cases Khikvi produced.