Late in October our vineyards in Okureshi, Georgia turn scarlet. It means, Usakhelauri has already gained its aroma, colour, acidity and sweetness - ready to turn into the most precious wine. For centuries it used to be brewed in Satsnakheli (or “Khorgo”, as it is called locally) and later transferred to Kvevri. Grapes harvested at the end of October were usually affected by November chill, so Usakhelauri frequently failed to brew completely - this is how our special gentle taste was born.
