Orange Wine

The grapes are sorted, de-stemmed and crushed. Fermentation process started with juice still on the grape skins, whereafter the wine was left on the grape skins for a further 6 months. The clear wine was then racked, blended and bottled. Intense savoury nose with notes of dried citrus peel, marmalade, brown spice and almond skin. Full flavoured and textural on the palate with flavours of apricot kernel and fruit peel followed by a fine bitter orange finish.

The wine is made from the traditional Kisi grape grown in the villages of Akhmeta district. Whole bunches are fermented in underground qvevri, lending the wine it’s amber colour, distinctive flavour and mildly tannic structure.

Kisi is a native Georgian grape with sweet spice notes and great acidity, perfect for maintaining freshness. Fermentation in Qvevries adds great complexity and texture.

Teliani Valley

Kakhuri N8 is a blend of 4 Georgian indigenous grape varieties – Rkatsiteli, Kakhuri Mtsvane, Khikhvi and Kisi, harvested in Kakheti, east Georgia. Grapes are exclusively hand selected and only highest quality, fully ripe grapes are used for production. The wine is made using old Kakhetian traditional winemaking method with skin contact. Fermentation on skins takes place for 7-10 days, once the fermentation is finished the grape skin remain with the wine for 6 months.

Full of rich dried fruit and nutty flavours and long dry refreshing finish are much easier to get your mouth around than the grape varieties that have gone into it!

Teliani Valley

Semillon, Muscat and Pinot Gris were vinified separately. They are picked in the morning, destemmed, fermented on skins for 10 days, pressed gently, and aged in old barrels and steel.

With up-front aromatics and florals, it starts out all skinsy and tropical with notes of tangerine and stonefruits. Refreshingly dry on the end for an easy-drinking finish. Textural and interesting, fun and chewy.

Dark yellow with light orange reflexes. Fully ripe dried tropical fruit, charming Veltliner spice and well balanced and a light tannic structure.

A deeply personal project from Elena Pacheco and Isio Ramos, Bruma is an exciting interpretation of Jumilla and brings lightness, complexity and elegance to this hot, arid, and often monolithic region.

The idea behind making a white wine from the region’s traditional Airén grape variety falls in line with their objective of paying tribute to and enhancing the value of Jumilla’s native strains. Currently undervalued, Airén had its heyday some 50 years ago when it was prized for its notable yield. Owing to its long growth cycle, this variety is able to withstand the intense heat and scarce rainfall that characterise the DOs southern region. However, in present-day Jumilla the variety is in danger of extinction with only a few old vineyards still producing – one of which, with its 37-year old vines, gives rise to this wine.

Pale, orange in colour. Citrus fruit, spicy notes and Mediterranean herbs on the nose, crisp, sharp and mineral. This is not your usual Airén but the skin-contact maceration and biological ageing in demijohns have created a beautiful orange wine with immense character and expression.

Medium intensity yellow colour with a coppery rim. It presents a slight cloudiness due to the fact that it is unfiltered in order to give the most natural expression of the blend. Fruity notes reminiscent of quince, pear and apricot as well as an intense presence of mandarin and orange zest nuanced with aromas of beeswax and a pleasant floral bouquet. Complex on the palate, textured and with structure enhanced by the contribution of the skins, which provide chewy tannins, all supported by good acidity and volume on the palate.

Natural fermentation with prolonged skin contact maceration (30% whole cluster and the rest from destemmed grapes). Fermentation takes place in large 600L French oak barrels of over 5 years of age. These are open and positioned vertically for regular treading during fermentation. Once fermentation is complete, the barrels are closed and refilled for storage for 8 months of further maceration. After this period, the wine is separated from its skins and preserved for one month in clay and ceramic amphorae.