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A proto-white wine technique dating back to 6000BC in Georgia, it has established a hardcore audience in the natural wine community.

In this class, learn about the traditions and developments in understanding of how these skin-fermented white wines are made; from qvervi to giare and tiñaja, short and long fermentations, the various archetypes in Europe and the emergence of modern styles in the Antipodes. We will be spanning the breadth of production methods from Kakheti to New Zealand via nine carefully selected and hard-to-find wines.

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