Mimoza

An American dropped everything, moved to the remote foothills of the Georgian mountains, and started making ancient wine in her backyard. Ének Peterson bought a tiny plot in Imereti and fully committed to ancestral clay pot winemaking. She foot crushes her grapes and buries them underground, proving that you have to look backward to completely disrupt the modern wine scene!

Pure organic Tsolikouri, spontaneously fermented on the skins and stems for ten days in traditional Qvevri. Bottled with zero added sulfur or filtration for an uncompromised, raw profile. Packed with punchy tropical fruit, orange zest, cracked black pepper, and a wildly energetic, grippy texture. Raw, salty, totally electric.