Irakli Minadze and his brother, Tornike, head a small estate they call “Persvi” in the village Persati of Baghdati District in the Imereti region of Georgia. They follow in the footsteps of their grandfather, Taras Minadze, who persevered in his passion for viticulture through the political challenges of the last century.
Tsolikauri is one of the more important white varieties in the Imereti, and a tradition here is to make a light white from this grape. So it is not treated like an amber wine in the winemaking, instead about 90% of the grapes are direct-pressed, about 10% skins, all together in the Qvevri (called churi in Imereti) for a week to 10 days. Then the must is racked into Qvevri and bottled after 6-8 months.
The Minadze brothers approach their craft with regional ancient traditions of winemaking in mind. Grapes are organically grown and hand-harvested. Irakli relies on indigenous yeasts, and uses no fining, no filtration, and no sulfites at any stage - including bottling.
|Wine||Varietals||Vine Age||Soil Type||Farming Method|
|Tarasi Minadze Phersvi Tsolikauri||Tsolikauri||XX years||Organic|