Mildiani brothers were among the first modern Georgian winemakers to revert to the ancient tradition of qvevri. This orange wine is a beautiful example of this winemaking method. Qvevri are large clay amphorae; according to the tradition, in qvevri, the grape juice is fermented together with the skins. Because of this, the wine gains body, tannins and obtains an orange hue.
Rkatsiteli is an ancient pale-skinned grape variety from the Republic of Georgia, the oldest wine-producing region on earth. Thought to have been cultivated there for several millennia, the variety remains Georgia's most popular white-wine grape variety even today. The typical Rkatsiteli wine is best described as restrained and refreshing, with crisp green-apple flavors and hints of quince and white peach. It might be compared to good-quality Petit Chablis, or perhaps Pinot Grigio from northern Italy. Recently, it has been employed with great success in orange wines, where the grapes are left to macerate on their skins for longer, giving more complexity and texture to the wine.
Kakheti is the most important wine region in Georgia in quantitative, qualitative and even historic terms. Almost three-quarters of the country's wine grapes are grown here, on land that has been used for viticulture for thousands of years. Viniculturally speaking, the area is unofficially divided into several sub-regions, and even a number of microregions. This creates a huge variety of mesoclimates for viticulture with an equally large variety of grape varieties found throughout. The most significant of these center around the villages of Tsinandali, Telavi, Gurajaani, Kvareli, Sagarejo and Sighnahi, which dot the banks of the Alazani River as it flows from the Caucasus Mountains to the Mingecevir reservoir in western Azerbaijan.
Fermetented and aged in qvevri