Vazisubani Estate

Vazisubani Estate '3 Qvevri' 2021 Dry Amber (Rkatsiteli, Mtsvane, Kisi Blend)

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Estate grown, Hand, selective picking, partially destemmed, no crushing.  Qvevri fermentation, native yeast,

Color is bright amber.  Each grape expresses its own personality: citrus from Rkatsiteli, tropical aromas from Mtsvane, apricot and quince from Kisi.

 Age gives complex bouquet of dried fruits, honey, green tea and fine tannic structure. 

Can be enjoyed alone but pairs well with an array of dishes from the sea and Asian cuisine as well as with white meat.

Serve at 12-18°C (55-65°F). 

About the Winery

Vazisubani Estate dates back to the 19th century and traces from one of Georgia’s most storied and cherished family lines, Chavchavadze. The Estate has been meticulously restored over the last decade, emerging as a premier wine-tourism destination built around the palace, gardens, winery, marani (wine cellar) and 35 hectares of estate vineyards.

Winemaker Notes

Under watchful management of one of Georgia’s premier wine makers, grapes are harvested by hand, partially-destemmed and loaded as bunches directly into qvevri for fermentation and kept on skins for nine months, followed by aging in qvevri for another 2-3 months, then stainless steel for 12-18months at constant cool temperature until bottled.

Vineyard Notes

The grapes for this wine are sourced from the Vazisubani PDO, on the right bank of the Alazani River in the Kakheti region. Vines are planted 1500-1800feet elevation. Top soil is 14-16inches, black to loamy; Subsoil is white clay with stony structure laying on a limestone strata with carbonated enclaves.
Three of Georgia’s most prestigious and classic white varietals are blended to create this dry bright amber.: Each grape expresses itself: Citrus from Rkatsiteli (‘er-kat-sit-tell-ee’), tropical fruit from Mtsvane (‘mitts-vawn-ee’) and Apricot from Kisi (‘kee-see’). Result is dried fruits, honey, green tea hints, complex bouquet with fine tannic structure.

Technical Details

Winemaker Lado Uzunashvili (renowned internationally)
Varietal Breakdown Rkatsiteli 40%, Mtsvane 30%, Kisi 30%
ABV 13.0%
Fermentation: Spontaneous, natural wild yeast,
qvevri traditional method, 9 months on skins
Sulfur: 22 mg/l free, added only at bottling
Filtration/Fining: Unfiltered (no additives, bentonite only)
Bottles Produced: 15,000

Vazisubani Estate &
Vazisubani Estate &
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