All about making whisky
Our Wine 2010 is a Georgian red wine produced from Saperavi grapes harvested in the Akhoebi zone (situated some 400m above sea level). Our Wine 2010 was created by Soliko Tsaichvili in collaboration with the Italian wine distributors Velier, who specialise in rum and natural wines. Orangey red, this wine’s nose is marked by notes of autumn leaves, black pepper and pine resin, and has tannic, earthy notes on the palate. A wine for the adventurous, it has been fermented with the grape skins – using indigenous yeasts – and matured in amphoras for six months.
Depicted on the label, Soliko, Dato, Luca, Irakli, Gocha and Paolo are the artisans, artists and farmers who have created these wines that are fermented and aged in amphoras. A die-hard wine, it is a tribute to the work and risks undertaken by this team in order to extract the essence of the Kardanakhi terroir and the local grape varieties. They have certainly achieved their ambition: the results are amazing!
Having developed in the boom years after the Second World War, conventional agriculture is based on notions of yield. Largely applied in the world of wine-growing, this approach began to be challenged in the early 1990s. Leading the revolt were a handful of grape growers and wine producers who denounced the over-use of pesticides, fungicides and yeasts that have been cultured in laboratories. This trend of moving towards natural methods, that the main wine producers are now also trying to develop, has resulted in the creation of many types of certification; among the strictest is Demeter; there are also various groups and associations in France and across the Alps such as Renaissance AOC and Triple A.
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