Drink now or cellar for up to 10 years. No need to decant before serving.

Eko Glonti was a medical doctor and later a geologist before finding his true calling at the age of 49 as a winemaker. He founded Lagvinari winery in Georgia’s premier Kakheti region and made his first vintage in 2011 in collaboration with Isabelle Legeron, the esteemed natural wine writer.

Georgia’s winemaking heritage dates back thousands of years, and Lagvinari uses winemaking techniques that are thought to go right back to ancient times like the large clay pots or qvevri that are used as fermentation vessels. This bottling is made from Georgia’s indigenous Saperavi grape variety which is used to produce robust yet elegant reds.

After the harvest the fruit is left to ferment in the qvevri which are buried underground to help maintain a constant temperature throughout the process. After 3 months of skin contact the young wine is left to mature for another 5 months in the qvevri before bottling. This creates a powerful yet well-balanced red wine with plenty of freshness to match the plush cassis, plum and dark berry fruit flavours that linger on the tongue. A great wine to cellar for a few more years or enjoy now alongside earthy game dishes like venison and duck or a generous platter of charcuterie.