Drink it now or cellar for up to 5 years. No need to decant it but best to open it half an hour before service.

Iago Bitarishvili is a Georgian winemaker of great intellect and ability, the first to have obtained biodynamic certification in his country. In his small vineyard of about two hectares, in the village of Chardakhi, in the Kartli region, on calcareous soil, he meticulously cultivates the ancient native vine called Chinuri.

The vinification process is carried out traditionally. The harvest is entirely manual and the pressing is done with the feet in wooden presses (locally called Satsnaheli). The grapes are then macerated on their skins for 6 months. Maceration is followed by spontaneous fermentation with natural yeasts in amphora. The final wine is left unclarified and unfiltered. Production is limited and amounts to about 2000 bottles.

The Iago Chinuri shows a beautiful deep golden color. On the nose, it releases strong aromas of fresh fruit and sweet spices, with traces of menthol and hydrocarbon. On the palate, the wine is energetic and lively, with an important acid backbone, accompanied by a soft component that makes it well-balanced and extremely pleasant. It goes wonderfully with appetizers, fish first courses, white meats, and vegetarian preparations.