Tsolikouri is rare to the West, but well known in western Georgia. Fermented in traditional earthenware called Qvevris, the vessels are buried in soil until temperatures cool and solids have fallen to the bottom. The clear juice is transferred to new Qvevri and aged for several months longer. It produces an exciting floral, crisp and textured wine which is delicious now but will improve with age. Guamarjos!