Georgia
United StatesUnited StatesGeorgian winemakers ferment white grapes in clay vessels buried underground, coaxing amber hues and tannin structure from fruit meant for pale wines—a millennia-old defiance of what the grape should become.
Georgian winemakers ferment white grapes in clay vessels buried underground, coaxing amber hues and tannin structure from fruit meant for pale wines—a millennia-old defiance of what the grape should become.
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