7 months on skins. Kakheti, Georgia. Pear, yeast, some brioche, fruit gum, apple and green banana. Surprisingly fresh on the palate with a very grippy acid structure and some quince. Very soft tannins give the wine some structure. Light walnut notes on the finish. 

Since Vincent Jullien and Guillaume Gouerou arrived in Georgia and began teaching the whole natural wine community how to make pet nats, the ceilings of every marani have significantly more holes and saperavi sediment splatter. The two Frenchmen started Lapati after meeting at the Art Villa Garikula center in Tbilisi. Guillaume was a visiting artist in residence while Vincent was on site already experimenting making sparkling wines using grapes from the villa. Lapati is a truly Georgian spirited project just lightly touched by their French roots. They make qvevri fermented pet nats, whites with gentle maceration and carbonic reds that truly speak of a new moment in Georgian wine.