2016 Lapati Super Ravi Mukuzani,

Lapati was established by natural makers Vincent NOTES & PAIRINGS Jullien and Guillaume Gouerou, to produce wine with local The Super Ravi (in French, the word "ravi" means growers in a natural and environment­friendly way using "happy") cuvée is made by placing whole clusters of the traditional Qvevri wine­making method. They completed Saperavi from the village of Mukuzani into two qvevris. After their Marani (traditional Georgian cellar) in Sagarejo, in sealing the qvevris with clay, the wine ferments for 2 weeks 2015 and currently produce about 3,500 bottles. Everything is with carbonic gas. There is not much compression in a qvevri made in qvevri. Naturally sparkling comprise more than so this carbonic is particularly gentle. After 2 half the production. weeks, the qvevris are opened, everything is destemmed, crushed, then the final juice goes to age into one qvevri. The 2016 was bottled directly from qvevri in March of About half of the comes from their own vines in Kakheti 2017. and Shida . The remainder comes from growers who are also farming organically. They only buy what is necessary to ANALYTICS & PRONUNCIATION allow them to fully fill the four one­ton qvevris they have buried PRODUCER: Lapati in the marani. They intend to eventually increase the APPELLATION: Mukuzani production but not beyond 10,000 bottles as they want to VINTAGE: 2016 personally handle all aspects of production. GRAPE COMPOSITION: 100% Saperavi CLIMATE: Moderate continental WINE MAKING MACERATION & AGING: In qvevris. Fermentation for 2 The Saperavi Super Ravi (in French, the word "ravi" means weeks with carbonic gas "happy") cuvée is made by placing whole clusters of Saperavi ALCOHOL: 13.1% from the village of Mukuzani into two qvevris. After sealing the RESIDUAL SUGAR: 1.75 g/l qvevris with clay, the wine ferments for 2 weeks with carbonic­ ACIDITY: 4.5 g/l acid gas. There is not much compression in a qvevri so this is particularly gentle. After 2 weeks, the qvevris are opened, everything is destemmed, crushed, then the final juice goes to age into one qvevri. Their naturally sparkling wines are bottled under the Kidev Erti label. It means "one more" in Georgian and sounds like the French phrase "qui divertit" literally, "what entertains". The wines are indeed entertaining and irresistible. Both the pale Chinuri and rosy cross of red Tavkveri and white Gorula are from Shida Kartli vineyards and underwent the same vinification. Fruit harvested in mid October was foot trodden in a traditional satsnakheli (canoe shaped press hewn from a single tree trunk) and poured into qvevri. After 2 weeks the wines were bottled at sugar levels that would give 6 bars of pressure.

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