In the small village of Chardakhi, Iago Bitarishvilli has two hectares of organically planted Chinuri vines that are now more than 50 years old.
Here, in the northern region of Mtskheta-Mtianeti, there are few commercial wine producers with much of the area too high in altitude for decent viticulture. Yet Chinuri, a high acid white variety seems to thrive here.
Iago is one of a host of small, quality focussed producers in Georgia’s natural wine making scene to gain international exposure for interesting qvevri matured wines. He produces around 5000 bottles a year. Waiting until the fruit is fully ripe, fermentation takes place in clay qvevri using full bunches along with their stalks, a method that liberates him from the need to filter, or indeed add sulphur.
