Anapea Kisi

Profile & Story

With calcareous, alluvial soils and 12.8% ABV, Anapea farms regeneratively and organically with biodynamic elements, hand-harvesting only indigenous Georgian grapes. Wines are raw, vegan, and bottled unfined, unfiltered, and sulfur-free after wild yeast fermentation, six months’ skin-contact maceration, and further ageing in qvevri. Their two-level underground marani uses only qvevri, with the upper level for fermentation and maceration, and the lower, cooler level for ageing by gravity flow. Beyond viticulture, Anapea has built a village dedicated to Georgia’s 8,000-year qvevri tradition, featuring a museum, science lab, hotel, restaurant, childcare, and more. Importer: Nomadic Distribution