Two Frenchmen, Vincent Jullien and Guillaume Gouerou, started this winery outside of Tbilisi in 2015, creating a cellar around four qvevri. In 2016, this filled two of them with whole bunches of saperavi and sealed them up to ferment for two weeks. Then they opened the qvevri, destemmed the bunches and crushed the grapes, pouring the remaining juice into a single qvevri. The result is wine-geek catnip, pale and cloudy, with scents that marry sweet, cherry-juicy fruit with sappy herbal notes. What's remarkable is that's fine-boned, elegant and light. Super ravi (French for "delightful").