Last year I was lucky enough to visit Beka Gotsadze and his family outside of Tbilisi. We roasted an entire goat and made a feast of feasts and drank copious amount of Gotsa wine, cider and beer. All the wines are made in the traditional method of Georgia in clay qvevri's buried in the ground, are free from additives of any kind, and all the fruit is organically grown. Beka even devised his own tool to aerate the soil without disturbing the top layer of the soil.

The 2018 Rkatsiteli Mtsvane is a very traditional Georgian wine, made underground in clay vessels called Qvevri. The wine is on the skins for 6 months and then in Qvevri for 6 months before being bottled, unfined, unfiltered. The Mtsvane brings a lighter more aromatic note to the otherwise tannic Rkatsiteli. Orange before orange wine was cool.