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Baia's Wine Tsitska Tsolikouri Krakhuna Dry White 2021

"Pot" Wine
Tsitska, Tsolikouri, and Krakhuna
  • $67.00

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Stone Fruit, Citrus Fruit, and Mineral,

BODY: Medium +
Very Dry
Pronounced (12-14%)

Origin: Imereti, Georgia

Grape Varietals:

Tsitska, Tsolikouri, and Krakhuna

Minimal Intervention, Organic, No fining, and No filtering
Destemmed, Direct Press, On Lees Ageing, and Wild yeast

Maturation: 0-6 Months Amphora (Quevri)


Pair with fish, chicken, vegetables, or cheese.

sashimi salad, Hamachi kama, tempura


Baia's Wine Tsitska Tsolikouri Krakhuna Dry White 2021

A blend of three indigenous Georgian grape varieties. Baia's Wine Tsitska Tsolikouri Krakhuna Dry White is a blend of three indigenous Georgian grape varieties using an ancient Qvevri winemaking process. Certified organic.

Grape Varietals & Region: 60% Tsolikouri, 20% Tsitska and 20% Krakhuna. These indigenous Georgian grape varieties come from their vineyards on the Baia's Wine estate in the village of Obcha. Obcha is located east of the Sairme Mountains and receives a slightly higher angle of sun rays with greater solar intensity. Cold and heavy air that collects between the high peaks of the Sairme Mountains during the night drains off the heights to join cold moist air. This creates a double cooling effect and cool nighttime temperatures, which are critical in developing high-quality grapes.

At an altitude of 324 metres, Baia's vineyards offer an ideal location and unique microclimate to grow premium grapes. The alluvial soils comprise of clay, gravel, sand and limestone.

Taste Profile: Gold colour. Clean and crispy aromas of persimmon, apricot and lemon citrus. These fruity aromas follow through to the mineral-driven palate, where something sweeter lurks beneath the tongue. Full-bodied and dry white with a vibrantly fresh acidity. Closes with a long and pleasant finish.
Winemaking Process: After hand-picking, sorting and destemming, the grapes go through a gentle pressing. The resulting juice and a percentage of skins go into Qvevri, where spontaneous fermentation begins. Maceration lasts for 15 days with only 30% of skins and wild yeasts. Bottling without filtration. Very low sulphites and minimal intervention.

Want to know more about Qvevri winemaking?

Qvevri winemaking is practiced throughout Georgia, particularly in village communities where unique varieties of grapes are grown. The name Qvevri refers specifically to the large lemon-shaped terracotta pots that are buried in the ground up to their necks during wine fermentation and maturation. Burying the pots is an ancient form of refrigeration since temperatures are cooler underground. This provides a longer maceration period for grapes on fermenting must, which would otherwise cause wine to spoil above ground. The extended maceration period develops an increase in aroma and flavour profiles in Qvevri wines.