Kaloubani

The Wine “Kaloubani” is produced from 2018 in Kaspi rayon village Kaloubani, from grapevine Tavkveri, Chinuri and Gorula breeds, gathered in own vineyard located like terrace on Trialeti mountain ridge. The following breeds of grapevine were planted in 2019: Goruli Mtsvane, Kisi and Tavkveri. The terrace shape cellar with its clay pots is situated on the territory of the vineyard, which protects kept wine from rusting during pouring. From 2018 the vineyard of grapevine Kaloubani is processed with absolutely biodynamic procedure, which means that the soil is conserved under biodynamic agents. (By bringing fertilizer and flint buried in cow’s horn, together with compost). From 2015, there are no chemical fertilizers and pesticides in the vineyard. Maintenance of the vineyard from its trimming to harvesting process happens considering the phases of moon. That provides the best taste and keynotes to the grapes. Maintenance of grapes is performed also by biodynamic agents and ancient methods. Namely: against mildew and gleed is sprayed herb equisetum’s infusion. Together with nettle, woundwort and bracken’s infusion, also is used serum solution taken from cheese preparation. There is not a special pest control, cause biodynamic farming excludes control of natural rhythms, nevertheless, in order to lessen the quantity of them, nettle infusion, potato and tomato stem solution is used, solution of garlic and onion’s tassel and etc. It is worth mentioning that no chemical fertilizer is given to vineyard, though the wine takes all necessary micro and macro elements. For example: solutions of the following herbs: yarrow, dandelion, chamomile, nettle, valerian, comfrey, oak bark, also with spraying of willow branches and membrane, the grapes take kalium, nitrogen, phosphorus, calcium, mist, silicium, and etc. From chemical farming the vineyard takes only Bordeaux powder and Sulphur and that only with homeopathic dozes (only 200-300 grams on 100 liters) According to moon phases (on ascending moon, near full moon) after taking and pressing harvest, boiling flows with wild yeast, and during wine fermentation never happens its sulfitization (adding sulphur), wine is not filtered ( apart from natural filtration), and because of that it is possible that a bottle would have a little bit of natural sediment. The harvest of 2019 first poured into clay pots and fermented in Kakhetian style (on chacha and stalks). Its ripening happened also on chacha and stalks, due to that fact it represents unique healing remedy with its features (ripening on chacha and stalks and biodynamic procedure of growing). It is worth mentioning that washing and preparing of Kvevri (clay pot) is performed with old ancestral method using cold and warmed water, instead of chemicals kvevri is washed with ash and lime. Wine Kaloubani is founded by Davit Germanozashvili, who performs works in the vineyard only manually. The harvest of 2019 is limited, there are only 80 bottles of Chinuri and Gorula, and Tavkveri is 100 bottles.