The Shumi Winery is located in the village of the historical region of Georgian winemaking Kakheti – Tsinandali. The concept, which was the basement of the company in 1997, focused not only on the quality production, but also on restoring forgotten traditions, planting vineyards in controlled microzones and finding and restoring the Georgian vine gene pool.
The winner of the First WTA edition at the Enogastronomic Events nomination, category Magnet of the region judged by Robert Joseph, a British wine expert, consultant, producer, an editorial consultant for Meininger’s Wine Business International, – the Shumi Winery – was presented at the London Wine Fair during the First Wine Travel Awards with Tsinandali Iberiuli, Mukuzani Iberiuli and Saperavi Qvevri Iberiuli wines. These wines were also presented at the joint Drinks+ and Wine Travel Awards Stand during the three days of the exhibition.
Tsinandali Iberiuli is the premium line of the Shumi Winery. In order to make wines of this line a Green Harvest method is used in the vineyard. From July to August 30-70% of the bunches are removed from the vine, as a result of which we get the highest quality grapes. After harvesting the grapes, only free-run grape juice is used for the production. The wine is made from 85% Rkatsiteli and 15% Kakhuri Mtsvane grapes, which are grown in Kakheti, Tsinandali micro-zone, Shumi’s own terroir “Lamaria”. This light greenish-yellow wine has a unique aroma of tropical fruits, pear and soursop. The taste is velvety and balanced with a pleasant acidity and long-lasting aftertaste. It pairs well with seafood, white meat and semi-hard cheese.
Mukuzani Iberiuli – the wine is made from 100% grape sort Saperavi, grown in Kakheti, Mukuzani micro-zone, Shumi’s own terroir “Vineyard Of Queen”. Wine was aged in the French oak barrels for 8 months. This dark pomegranate wine has intensive aromas of berries, tobacco, vanilla and violet. It’s taste is delicate, with velvety tannins, full body and long-lasting aftertaste. It pairs well with grilled red meat, sausages, aged hard cheese.
Saperavi Qvevri Iberiuli – red dry Qvevri wine. The wine is made from 100% grape Saperavi, grown in Kakheti, Napareuli micro-zone, Shumi’s own terroir “Satrabakho”. The ancient Georgian traditional method of Qvevri is used to make wine, and then it is aged in French oak barrels for 6 months. This dark pomegranate colored wine has well expressed aromas of spices and violet. The wine is full in body, has soft, rounded tannins and long pleasant finish. It pairs well with grilled red meat and aged hard cheese.
The Shumi Winery’s products export to more than 32 countries and have won more than 450 top awards at prestigious international competitions. Shumi is the first company in Georgia that produces bio-wine and uses a biodynamic method of grape care. Also, for the first time in the history of Georgian viticulture, the “green vintage” method was used. Shumi participates in an international project aimed at promoting abroad the traditional Georgian method of making wine in Qvevri, which was included in the UNESCO World Heritage List in 2013.
The Qvevri Cellar Museum was established at Plumpton College in the UK with the participation of Shumi. The author of many Shumi’s innovations and inventions – also offers a wide range of Qvevri wines. For example, Shumi created a Qvevri sparkling wine “Shobili”, combining 8000-year-old traditions of Georgian winemaking and 400-year-old production of champagne; “Barbale” is the world’s only ice wine produced in Qvevri and made from 102 grape varieties of the Shumi Collection Vineyard.