Lagvinari is a small organic winery founded in 2011 by Dr Irakli Glonti, a former physician and geologist who works closely with local winegrowers. Glonti's wines are produced using local autochthonous grape varieties and ancient winemaking techniques, with the aim of promoting Georgian agriculture and preserving its rich winemaking heritage.
Lagvinari, Aladasturi is a red dry wine made from very rare autochthonous Aladasturi grapes from the western Georgian region of Guria. The grapes are grown using organic methods. Imereti technology is used for wine production, according to which maceration is carried out on the mezze of berries previously separated from the crests. Fermentation in Kvevri clay vessels lasts 1.5-2 months, i.e. 2 times less than in Kakheti technology. The egg-shape of Kvevri favours the natural circulation of the must. The result is a wine with pleasant acidity, restrained tartness and even flavour. The wine is not filtered or clarified before bottling and the sulphite content is low.
The wine is light cherry in colour.
The taste of the wine is extremely elegant, with velvety tannins and a long aftertaste with notes of barberry and cherry.
The wine's delicious aroma is filled with tones of sour cherry, herbs, pomegranate, sweet spices and fresh berries.
We suggest opening the wine 1 hour before drinking and using an aerator.