Teleda Orgo ‘Dila-O’ Amber 2022
Location: Georgia
Winemaker: Gogi & Temur Dakishvili
Grapes: Rkatsiteli, Mtsvane
The Dakishvili family has been making Georgian wines for many years—current proprieter Gogi Dakishvili’s great-great-grandfather was one of the first to make his own vinifications, which he passed down to sons and grandsons. Though his grandfather died very young in the second world war, Gogi’s father’s generation attended oenology school and family the tradition was revitalized. They very much use the traditional Georgian qvevri for both fermentation and aging. ‘Dila-O’ is equal parts Rkatsiteli and Mtsvane which spend about a month on the skins. Cantaloupe, dune sand, smoke, ash. Great with grilled salmon, roast chicken, eggplant.
Location: Georgia
Winemaker: Gogi & Temur Dakishvili
Grapes: Rkatsiteli, Mtsvane
The Dakishvili family has been making Georgian wines for many years—current proprieter Gogi Dakishvili’s great-great-grandfather was one of the first to make his own vinifications, which he passed down to sons and grandsons. Though his grandfather died very young in the second world war, Gogi’s father’s generation attended oenology school and family the tradition was revitalized. They very much use the traditional Georgian qvevri for both fermentation and aging. ‘Dila-O’ is equal parts Rkatsiteli and Mtsvane which spend about a month on the skins. Cantaloupe, dune sand, smoke, ash. Great with grilled salmon, roast chicken, eggplant.
Location: Georgia
Winemaker: Gogi & Temur Dakishvili
Grapes: Rkatsiteli, Mtsvane
The Dakishvili family has been making Georgian wines for many years—current proprieter Gogi Dakishvili’s great-great-grandfather was one of the first to make his own vinifications, which he passed down to sons and grandsons. Though his grandfather died very young in the second world war, Gogi’s father’s generation attended oenology school and family the tradition was revitalized. They very much use the traditional Georgian qvevri for both fermentation and aging. ‘Dila-O’ is equal parts Rkatsiteli and Mtsvane which spend about a month on the skins. Cantaloupe, dune sand, smoke, ash. Great with grilled salmon, roast chicken, eggplant.