Tevza Crazy Alive Shavkapito Red 2019
WINE MAKING & TECHNICAL DETAILS
Grapes are handpicked at optimal ripeness and gently transported from 14-year-old vineyards (30km distance) to the winery and directly crushed into qvevri. Wild fermentation starts at the room temperature. Spontaneous fermentation stops when wine is dry, which is followed with natural MLF fermentation. After analyzing and tasting the wine we fill up each individual Qvevri from the reserved lots of the same wines. Maceration and skin contact from 3 to 4 weeks.