A bright and typical Kartli style, with starchy green apple and some earth and dried herbs on the nose.
Very light bodied with fresh acidity, but no shortage of character – both from Chinuri (which is 80% of the blend) and from the qvevri fermentation and ageing.
The blend was with the skins for only two weeks.
Chinebuli is an alternative local name for Chinuri, in Kartli region.
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