2016 Lapati Kidev Erti Chinuri Kartli, Georgia
Lapati was established by natural wine makers Vincent NOTES & PAIRINGS Jullien and Guillaume Gouerou, to produce wine with local Natural white sparkling wine (pétillant naturel) made up of grape growers in a natural and environmentfriendly way using 100% Chinuri, a white variety coming from the region of the traditional Qvevri winemaking method. They completed Shida Kartli. The grapes harvested in mid October were foot their Marani (traditional Georgian cellar) in Sagarejo, Kakheti in trodden in a traditional satsnakheli (canoe shaped press 2015 and currently produce about 3,500 bottles. Everything is hewn from a single tree trunk) and poured in qvevri. After 2 made in qvevri. Naturally sparkling wines comprise more than weeks the wines were bottled at sugar levels that would give half the production. 6 bars of pressure. Kidev Erti is the label the naturally sparkling wines are bottled under. It means "one more" in VINEYARDS Georgian and sounds like the French phrase "qui divertit" About half of the grapes comes from their own vines in Kakheti literally, "what entertains". These wines are indeed and Shida Kartli. The remainder comes from growers who are entertaining and irresistible! also farming organically. They only buy what is necessary to allow them to fully fill the four oneton qvevris they have buried ANALYTICS & PRONUNCIATION in the marani. They intend to eventually increase the PRODUCER: Lapati production but not beyond 10,000 bottles as they want to APPELLATION: Kartli personally handle all aspects of production. VINTAGE: 2016 GRAPE COMPOSITION: 100% Chinuri WINE MAKING CLIMATE: Warm and temperate The Saperavi Super Ravi (in French, the word "ravi" means MACERATION & AGING: In qvevri. "happy") cuvée is made by placing whole clusters of Saperavi ALCOHOL: 10.2% from the village of Mukuzani into two qvevris. After sealing the RESIDUAL SUGAR: 3.65 g/l qvevris with clay, the wine ferments for 2 weeks with carbonic ACIDITY: 4.7 g/l acid gas. There is not much compression in a qvevri so this carbonic maceration 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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