Organic, hand harvested, fermented with only native yeasts, low intervention, unfiltered, and vegan. Fermented and aged in 3 different Qvevris, with wine moved by gravity due to a multi-terrace system in the wine cellar.
High in alcohol (16%) due to a rare yeast Saccharomyces Oviformis. In its natural form, this yeast lives in organic vineyards of only a handful of wine-making regions around the world including Papari Valley's organic vineyard.
Winemaker Shalva Kurdadze.
Papari valley, Village Akhasheni, Gurjaani Municipality, Kakheti, eastern Georgia.
Papari Valley is a small family-owned winery that produces extremely exclusive Georgian wines. The first 2 hectares of vineyards were purchased in 2004. By 2010, the area of vineyards increased. The first experimental wine was created in 2007.
Commercial release began in 2015. Wines grown in the estate and bottled are produced according to the traditional Kakheti wine-making method with natural yeast fermentation and aging in Qvevri. In Papari Valley 21 Qvevri. The total volume of Qvevri is 29500 liters (the volume of each varies from 1000 to 1500 liters). To pour wine from Qvevri, the gravity method is used without the use of pumps.
Papari Valley is a natural wine from Georgia. The winery presented its products at RAW wine exhibitions in new York, Berlin, Los Angeles, CNN has also showcased and recommended Saperavi wine from Papari Valley. Papari Valley winery’s mission is to find the best ways to combine Georgian Qvevri and modern wine-making technologies. The goal is to preserve the Qvevri technology
Papari Valley is certified organic and produces around 20,000 bottles a year. They are mainly exported, predominantly to Japan, Germany, USA, France and Great Britain.
