Kapistoni is a small, family-run winery in Georgia’s central Kartli region, dedicated to organic farming and traditional Georgian winemaking in buried clay amphorae (qvevri). Fermented naturally with indigenous yeasts and macerated on the skins for several months in qvevri, the Chinebuli has a nose of dried apricot, chamomile, orange zest, wildflowers, and dried herbs. The palate is dry, layered, and slightly grippy, with firm acidity and a salty, tea-like finish that lingers.
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