Blueberry, Violets, Red Currant

Friuli / Red/Pink / Tavkveri, Shavkapito, Danakharuli, Chinuri, Garuli Mtsvane / Organic

According to Georgian law, when red and white grapes are blended, the wine must be labelled as rosé, though this more resembles a light red. Fermented and aged in traditional clay qvevri, the wine undergoes 5 days of skin contact before ageing underground for natural temperature regulation.

Notes on the Producer

Pheasant’s Tears was born out of a love of authentic tradition, and culture and endless creativity. It is more than a winery, it's about songs, cuisine, art, heritage, tangible and intangible.  For wine is born out of a confluence of the spirit of a place, its geology, its history, and the emotions of the vitner himself. In the end, a dialogue between nature and man, a fine tension between respect for the past and creating a new experience for tomorrow.  Traditions here are seen as the nourishing soul for improvisation and respectful evolution.

All of the wines at Pheasant’s Tears are fermented and aged in qvevri, a unique Georgian vessel used to ferment and store wine. Qvevri were the first vessels ever to be used for wine fermentation, with archaeological finds dating back to 6000 BC. Qvevri are clay vessels lined with beeswax and completely buried under the ground where the temperature stays even thoughout the year, allowing the wines to ferment in the natural coolness of the earth. In accordance with Georgian traditional winemaking methods, the ripest of stems are added to the grape skins, juice and pits, for both our reds and our whites.  The maceration time depends on varietal and the size of the qvevri and varies between 3 weeks and 6 months.