Honeydew, green apple and dark honey on the nose. The melon carries through to the palate, but is joined by Asian pear, quince and a touch of balsamic elements. There is surprising richness, considering the moderate alcohol and tingling acid levels. Refreshing and lively, this would pair wonderfully with seared scallops or roast pork.
Tsitska is a grape indigenous to the Imereti region of Georgia. Thick-skinned and hardy, the wines from Tstiska are known for freshness and complexity. Best examples are generally grown on limestone and are used for both still and sparkling wines. A frequent blending partner with the higher acid Krakhuna, it can age gracefully in bottle, growing honeyed and richer over time.
Imereti, situated along the upper reaches of the Rioni River, is one of the most diverse regions in Georgia, with a constantly changing topography. Winemaking has been practiced in the region for millennia and the traditional Imeretian method of utilizing kvevri is still widely used today. Archil Guniava Wine Cellar is located in the western area of Imereti, close to the banks of the Kvirila River and the industrial town of Zestafoni. This part of the region sits on a massive slab of limestone, covered by a thick layer of clay. During the Soviet occupation, there was little investment into the wineries and many vineyards fell into a state of disrepair.
These family vineyards sit at 300 masl, just south of the Kvirila River. Proximity to the river keeps the warm, humid air from the Black Sea from causing excessive mildew and rot. The vineyards sit on rich deposits of clay, with limestone underneath and are always dry-farmed. The gnarly old vines here are bush-trained for the most part, some standing over 6 feet high, with the grapes shielded from the heat of the day by a generous canopy.
The grapes are hand-harvested, then taken to the winery where they are painstakingly hand sorted to ensure no grapes with mildew or rot are allowed in the press. The grapes are pressed off their skins and the juice is put into beeswax lined kvevri – large earthenware pots similar to amphorae – that are buried in the cool clay with just their tops showing. Fermentation is long and slow using only indigenous yeasts; the cool clay keeps the temperature of the must from rising too quickly. Once fermentation is complete, the kvevri is sealed and the wine is left to age for 6 months on its lees. The wine is then racked off its lees and put into another kvevri for a further 6 months of aging. Bottled unfined and unfiltered, this Natural wine has no stabilizing SO2 added.