Concrete helps to understand terroirs

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One of his first steps was to replace stainless steel and wood fermentors with large, tulip-shaped concrete vats for all three wines, which are fermented with wild yeasts.

“With two years of aging in barrel,” says Ruini, “I don’t want to add more wood. Concrete is neutral. Steel has a reducing effect on wine—it’s not the best.”

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Are natural winemakers in denial about mousiness?

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http://www.themorningclaret.com/2017/are-natural-winemakers-in-denial-about-mousiness/

 

“Drink Wine Made in Qvevri Daily.”

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“Zaza knows that the wine made in qvevri takes out all concern from the body, it helps the heart to work properly, and all different kinds of diseases. Zaza says to ‘drink wine made in qvevri daily.’”

Zaza is not the only one who says this. It’s more or less the slogan of the entire country of Georgia. Maka, who is translating for Zaza Kbilashvili, one of the few qvevri makers in Georgia, smiles in agreement as she repeats the phrase.

“Drink Wine Made in Qvevri Daily.”

I think it’s what they stamp in your passport when you arrive. Some interesting ideas about amber wines

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