Bestsellers
QVEVRI. ANCIENT. NATURAL. AUTHENTIC
Eight thousand years ago, farmers in the Caucasus Mountains crushed grapes and poured them into clay vessels buried in the earth. No additives. No intervention. Just grapes, wild yeast, and time.
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That vessel is called a qvevri. That method never stopped.
Today in Georgia, winemakers use the same clay vessels, the same wild yeasts, the same principles their ancestors developed eighty centuries ago. UNESCO recognized this tradition in 2013 as Intangible Cultural Heritage of Humanity. We think it was worth the wait.
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Georgia has more than 500 indigenous grape varieties — roughly one sixth of all grape varieties on earth. Some exist nowhere else. Every bottle we carry comes from Koncho and Co, a winery in the Kakheti region founded in 1737. Direct from their cellar to your door in California.
