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Shavi K'ravi - 'Akaki's Rokhi' - Tsolikouri - Imereti, GE - 2021
Shavi K'ravi - 'Akaki's Rokhi' - Tsolikouri - Imereti, GE - 2021
Load image into Gallery viewer, Shavi K'ravi - 'Akaki's Rokhi' - Tsolikouri - Imereti, GE - 2021
Load image into Gallery viewer, Shavi K'ravi - 'Akaki's Rokhi' - Tsolikouri - Imereti, GE - 2021

Shavi K'ravi - 'Akaki's Rokhi' - Tsolikouri - Imereti, GE - 2021

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ROKHI TSOLIKOURI
Akaki Kvirikashvili’s Marani is a small family winery that has been operating for 4 generations. It was established in 1940 by Ivane Kvirikashvili in the small village of Rokhi which is located in Imereti in western Georgia. It is focused on producing white wine with character and quality, from a combination of Tsolikouri Bazaleti and Tsolikouri Melko grape varieties. Tsolikouri is indigenous to Imereti and is a centuries old variety. The soil in Imereti is unique and brings more freshness and minerality to wines made here. The current generation of the Kvirikashvili family is continuing the old traditions of winemaking with a bit of a modern approach to make the process more efficient. Starting from the planting of grape vines to the final bottling of the wines, all processes are led by the Kvirikashvili family members. The wine is made from a combination of Tsolikouri Melko (50%) and Tsolikouri Bazaleti (50%) grape varieties. These varieties are characteristic to Imereti as they find the best conditions to reach maximum potential in this part of Georgia. No chemicals, herbicides or pesticides are used in the family vineyard and harvest is up to 10 tons a year. The grapes are harvested once the sugar level is 20-21 brix for the wine to reach 12% alcohol by volume. The grapes are hand-harvested and after selecting the best bunches it goes though the crushing and destemming process. After the grapes are crushed only the free run juice is used and sent for fermentation to Qvevri, which is a traditional Georgian wine vessel made from clay and is buried in the earth. Churi creates great conditions for the fermentation process and adds additional flavors and character to the final wine.

Name of Wine: AKAKI'S ROKHI
Vintage: 2021
Village, Region: ROKHI, IMERETI
Vineyard: Akaki Kvirikashvili's Vineyards, 0.5 Ha
Altitude: 200 meters above sea level
Soil: Clay soil
Climate: humid subtropical
Farming: Fertilizing with horse manure once every two years (During Dec-Nov) Pruning and soil cultivation in March, April. No chemical herbicide or pesticide is used in the vineyard.
Grape(s): 50% Tsolikouri Bazaleti, 50% Tsolikouri Melqo
Harvest: September 25-28
Vinification: After grapes are crushed only free run juice is collected in Qvevri (Traditional Georgian wine vessel made from clay and buried below ground). Fermentation process takes place in Qvevri without intervention, using naturally occurring yeasts and natural (underground) temperature control. Fermentation often lasts 3 weeks. The Qvevri’s sloped walls allow the yeast and sediment to settle at the bottom while the wine circulates above.
Fermentation/Aging Vessel(s): Qvevri (Clay vessel)
Fining & Filtration: No fining or filtering

So2: 15 ppm added towards the middle December, total So2 - 33ppm,

Date of Bottling. 9.7.22

Bottles Produced 2000

The heart of Georgian wine culture beats underground in wood fired terracotta vessels called kvevri. Their use for fermenting and aging wine predates the nation by millenia. Production of wine in these massive handmade jars is laborious and unwieldy. Due to their unique dimensions and varied porosity, each jar has its own personality, its own animus, rarely giving the same wine twice. Inconsistent, difficult to scale up, prone to unexpected developments during vinification - kvevri are defined by what modern winemaking seeks to minimize.

We love wine for this ephemerality, this spontaneity. Where there is none, wine is dead. If this is what we love then we too must be spontaneous. Shavi K’ravi = Black Lamb in Georgia, a common moniker for these wines of impermanence.

The heart of Georgian wine culture beats underground in wood fired terracotta vessels called kvevri. Their use for fermenting and aging wine predates the nation by millenia. Production of wine in these massive handmade jars is laborious and unwieldy. Due to their unique dimensions and varied porosity, each jar has its own personality, its own animus, rarely giving the same wine twice. Inconsistent, difficult to scale up, prone to unexpected developments during vinification - kvevri are defined by what modern winemaking seeks to minimize.
We love wine for this ephemerality, this spontaneity. Where there is none, wine is dead. If this is what we love then we too must be spontaneous. Shavi K’ravi = Black Lamb in Georgia, a common moniker for these wines of impermanence.

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