Why use imitations when the real thing is easily available? Here are three reasons to use the wine raisins:

1.The best quality of wine from wine raisins .

Try making your wine just like the Georgians, Italians, Jews, and Frenchmen have done for thousands of years using dried grapes. Drying of wine grapes prior to fermentation, appassimento in Italian, drastically improves wines, adds color, body and tannins by thickening them.

Italy, grapes are drying on racks for Amarone wine

France, grapes dry on hay (paille) for at least 6 weeks to obtain a high natural concentration of sugar

Our 100 % vinifera red wine dried grapes give you the key from the door to the wonderful world of fabulous and prestigious wines (Vin de Paille and Amarone style wine). A tip for more saving: the pomace (remains of raisins after fermentation), can be added to the batch of mediocre wine for additional maceration (Ripasso wine). There is also an intersting Italian technique of using raisins called Double Fermantation. You can make Two great wines from one box of the wine raisins.

How Is Amarone Wine Made? And what is Ripasso and Double Fermentation?:

 

2.The wine raisins are a source of ALL grapes goodies.

We do keep grape seeds, skins and stems. Extended maceration of the must will allow you to extract a bunch of healthy grape goodies from them. “High levels of polyphenols and  procyanidins from seeds, helps repair cells in arteries that feed the heart, have strong antioxidant properties and other health benefits” says Professor Corder's in his book “The Wine Diet". If you love the taste of very dry, rich-in tannin, Mediterranean-style vigorous red wine, our wine raisins are just for you.

Roger Corder, professor of experimental therapeutics at the William Harvey Research Institute in London with the new realities of wine and health:

 

3.WineMaking from raisins is the way to implement green organic winemaking at home year-around.

We make all of our raisins from own sources in Georgia where the tradition of growing grape free of chemicals, with only natural fertilizers is still strong. Organic or natural, this means that, grapes have been grown without the chemical crap, synthetic fertilizers, sewage sludge and genetic enhancing. Our raisins are produced following the rules of the "Return to Terroir Charter of Quality. Read more about it here: Quality.

Our grapes are preserved only by drying. They are not highly processed product like grape concentrates and juices you can find in the most wine kits and grapes packs. It means that you do not find a LOT of cane sugar, fillers, chemical ingredients, additives, colourings and pasteurised jam in our product. Your wine won't have neither the raisiny nor the infamous "kit taste". The wine raisins have all you need for winemaking, all natural ingredients, the solid foundation for your great natural wine. In Georgian, Saperavi means color or dye. One look at the grape will provide you with the reason behind its name. YOU SEE WHAT YOU BUY

 

WHY KVEVRI ???

1 Kvevri or Qvevri (alternative spelling)  is a perfect vessel  for both red and white winemaking at home

  A  kvevri  is a  clay vessel used for  both the fermentation and ageing of wine. The traditional  kvevri winemaking in Georgia is very old and unique. It has been inspiring many wine countries (Rome= dolium Spain = tinaja, Italy = amphora, Greece = pithos). The results have been extremely good. There's no doubt that fermentation in terracotta vessels can yield new and very fine wine characteristics.

   The Kvevri, buried in the ground,  takes grapes back to its roots, wrapping the nascent wine in the earth element,  coolly and quietly nurturing, encouraging it to become the very best expression of itself, entirely unimpeded by imposed flavours.  Whereas a new oak barrel can bludgeon the essence of the wine into cloying submission, more often than not imposing its own fat, thick weight at the expense of vitality and purity, Kvevri would never be so presumptuous.    .

Many of the Kvevri wines, red and white, are made with full  or partial skin contact – whole bunches, stems (chacha in Georgian) and all are crushed and placed in the vessel and left there.  How long is up to the winemaker. Depending on the vintage and the style of wine that winemaker aims, the process of leaving the must in contact with the ‘chacha’ can be shortened. For winemakers all over the world, Kvevri became a symbol of returning to more natural methods - really a shot against the modern industry's pristine and science-based approach

 2 Natural way of winemaking, no fining agents, no filtering, no excessive racking.

While the rest of the world calls this radical, risky, "natural" winemaking, the Georgians know winemaking on kvevri as simply the way that wine has been made since time began.
The inside surface of  kvevri  is covered with a thin layer of beeswax - essential for hygiene.  A mixture of crushed limestone and water or hot water and ash or even just rigorous scrubbing are all effective methods of cleaning and sanitizing which do not involve the use of anything noxious. There is no contact with fining agents at any stage of the process and only a very small amount of sulphites are added if necessary. Typically long extraction of the tannins ensures that the wine remains stable.

 Georgians call leaving the wine on the skins ‘leaving it with the mother’, and particularly, when the grapes are organically and biodynamically grown, she does a sensational job.  She gives nutrients, protects, adds textural richness and layers of complexity simply not achievable without such close synergy between liquid and solid.  

3 Kvevri is a key authentic instrument in  making Kakhetian wine (aka Amber or Orange wine) wine.

  Kakhetian ( Kakheti, the eastern province of Georgia) method of making wine without changing has gone from being ancient history to being cutting edge. Some of the world's most innovative and risk-taking winemakers (primarily Italians, Gravner and Bea) now make wine the Kakhetian way: harvesting grapes; throwing crushed whole bunches of white grapes into kvevri. Four months to a year later, occasionally even longer, natural wine is produced – nothing added, nothing taken away.

 The white wine changes color during the aging process: from pale yellow, it turns orange or amber. The results are truly astounding; the wines are completely unique, intense, beautifully aromatic, lively and heavily tannic with high level of procyanidin. During the orange wine tasting, there’s really few phrases which would describe your feeling, except perhaps “the overwhelming sense of being alive”

The "Domaine Georgia" is a Georgian-Canadian company that ships dried wine grapes and kvevri (clay amphora) from Canada all over the world. We are an entirely integrated enterprise. It means that a single company monitors quality and assures the whole process: from the selection of the varietal grapes in Georgia, to the following production of the varietal dried grapes - seeded wine raisins. Enjoy your natural wine while saving. Read more here >>>

. Contacts

Send your comments and questions to our Fax and call us: +1 514 447-4938