All about making whisky
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.