Winemaking in clay vessels using methods and traditions going back 1000s of years is alive and well in Georgia today. The winery I visited in Kakheti dated back to the 1800s, still using the underground kveri, or qvevri, fermenting and storage method.
How does it taste?
Keeping tradition alive…love it! That Kantsi looks so unique.
the one in the glass was on the sweet side, with a big floral nose of apples and honey.