In a nutshell: Fresh, crisp and citrusy Georgian white matured in traditional qvevri.
The lowdown: Didimi has always made a bit of wine in his home village of Dimi in western Georgia and, as the label says, this is his Krakhuna. A native variety to the ancient winemaking land of Georgia and specifically to the region of Imeriti where it is mainly grown around Dimi and the neighbouring villages. This is proper low intervention, small production stuff with Didimi being helped out by his winemaker nephew Ramaz Nikoladze and the vines trained on pergolas with the grapes hand-picked before undergoing a gentle press in baskets. The wine is not made with skin-contact but is fermented with natural yeasts in traditional clay qvevri vessels where it also matures for six months before bottling. When young it is crisp and fresh with fragrant citrus, limey notes that follow through onto the refreshing crisp, and minerally palate. This wine develops almost like a Riesling and will mature with honeyed and waxy notes over time.
When to drink: Drinking now though will evolve over the next few years. Try with fish, salads, cold meats or grilled vegetables.