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Chito's Gvino, Saperavi, 2024

Red Wine from Kakheti, Georgia
$31.99
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Saperavi the old Kakhetian way: fermented and raised in clay qvevri, wild yeast only, unfiltered — every wine here goes through natural vinification in qvevri for seven to nine months. Nino Chitoshvili founded this craft winery in 2017, a Tbilisi native and a pianist by training who came to wine through philosophy and art and buried her first qvevri in the courtyard of her own house. The fruit is all from her own vines in Vachnadziani, a village inside the Mukuzani micro-zone that she considers ideal ground for Saperavi. Farming is organic (only organic preparations in the vineyard, with the terroir's natural flora encouraged between the rows) and biodynamic methods carry into the cellar. Total production across every wine she makes tops out around 10,000 bottles a year, so a Georgian red of this seriousness reaching New York at all is worth noticing. The producer's own advice: serve it at 18°C, and don't be afraid to cellar it.

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Sunday - Thursday: 12 pm - 8 pm

Friday: 11am - 9pm

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Email: help@flatiron-wines.com
Phone: (212) 477-1315

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More about Chito's Gvino

Nino Chitoshvili came to wine sideways: a trained pianist, she started out guiding wine tours before releasing her first bottles in 2017 with help from some of Georgia's natural-wine pioneers. She works with native yeasts and makes an amber Rkatsiteli and Kakhuri Mtsvane blend from a co-planted vineyard in Vachnadziani, plus a bright, fresh Saperavi from the Akura area. Tiny production, mostly exported, and one of the more personal voices in Georgian wine.

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Wine Details

  • Grape Variety

    Saperavi

  • Vintage

    2024

  • Size

    750ml

  • Farming Practice

    Sustainable

  • Style

    Earthy

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

From the Importer

What has to say about this wine:

Tasting Notes & Food Pairings

Perfect Pairings

The producer points to aged cheese and meat dishes — think Georgian mtsvadi (pork or veal skewers over vine cuttings), khinkali with peppery ground beef, lamb shoulder with plums and coriander, grilled ribeye, or a wedge of aged sheep's-milk cheese.

Tasting Profile

Dry red, deeply colored, with dark plum and black cherry fruit, dried herbs and a savory earthy edge from the clay-vessel fermentation. The unfiltered texture gives it some grip. Finishes dry and savory rather than sweet or oaky.

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