From volcanic pink and black basalt soils of the southern region of Meskheti at a little over 1000m above sea level, Soif Da Vsvam is a muscular, medium-bodied blend of over 16 indigenous varietals, predominantly Khikhvi, Meskhuri Mtsvane, Akhaltsikhuri Tetra, Bezhano, Tskhinis Dzudzu, Kharis Tvala and Chitis Bude. Destemmed and gently crushed into stainless steel, the juice ferments naturally while macerating on the skins for one week prior to being racked into stainless steel and aged for an additional nine months. The result is a tight knit, integrated red with blissful notes of blackberry, cherry, and cassis with very approachable, earthy minerality and silky tannic structure. Pairs deliciously with venison stew or Khinkali, Georgian dumplings, via the silk road from China, filled with veggies or meat. Goose is apparently a local fave!