The Napheri winery is a story of revival. In the village of Navazi, where once wine-making thrived, the skill had been lost for centuries. Step in Levan Kbiltsikhelashvili, inspired by the history around him, who choose to resurrect wine making and its traditions.
Following in this tradition he is the only winemaker in the village employing the 8000 year old techniques od producing wine in qvervi, large egg shaped earthenware vessels, typically buried underground. True to the technique, Levan's wines are a reflection of Place and History, and an inspiration to others to revive a lost identity through wine.
Fermented in Qvevri using wild yeasts 10% skins without stems at 18°C to 21°C for 10 days, 3 months maceration in Qvevri, Aged 3 months in stainless steel, unfined, low sulfite
