Made from the native Georgian grape Chinuri and as with all Pheasants’s Tears wines, it’s been made as tradition dictated thousands of years ago. Fruit is harvested by hand, foot stomped in a bath shaped vat made from a hollowed out log and fed directly into the qvevri (enormous clay pots stored underground.) 

The Chinuri on Skins spends one month macerating in these beeswax lined pots, the result is a slightly cloudy pale amber gold colour which is unlike any wine you would have had before, truly a unique wine, as natural and obscure as we’ve come across.