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NATURAL WINES BY DOREMI
DoReMi was founded in 2012 by childhood friends Giorgi Tsirghvava and Mamuka Tsiklauri, whose families had always made wine at home. Their first bottles came out in 2014. They chose the name because it was catchy and easier to say than their own. The cellar is in Ozhio, west of Telavi in Kakheti, and they also work with grapes from Kartli and Imereti, so the range covers both eastern and western Georgia.
Fermentation is with wild yeasts, and the Kakhetian wines are made in qvevri, the clay vessels buried in the ground. The big ambers, Rkatsiteli, Mtsvane Amber and Tibaani, get around six months on their skins, for grip and weight. Kisi gets about six weeks, Mtsvane light just four days and the Saperavi about 20 days. Output is around 20,000 bottles a year. Give them air and serve them cool rather than fridge-cold.
