Tsitska trodden by foot, pressed off the skins and fermented in clay pots known as qvevri. The qvevri are buried up to their necks in the ground and channel the heat of the earth to create conditions inside the pot perfect to start a spontaneous fermentation. Wine made with nothing but the grapes themselves. Georgia is often referred to as the cradle of natural winemaking and to taste this wine is to taste wine exactly as it would've been made hundreds of years ago. The wine pours a striking sandy golden colour and drinks like a punnet of bruised peaches that have been pulled out of the soil. Tannins are bold and fill the mouth making it a versatile partner on the dinner table. One for the adventurous drinker who wants to see wine at its outer limits.