Lagvinari is a small organic winery in Georgia, founded in 2011 by Dr. Eko Glonti, a former physician and geologist who works closely with local winegrowers. Glonti uses local grape varieties and traditional winemaking methods to produce his wines. The wines are fermented and aged in clay egg-shaped vessels known as kvevri, an ancient Georgian winemaking method recognized as a UNESCO World Heritage practice. Lagvinari creates wines of different styles according to the Kakhetian or Imeretian methods. These wines are featured on the menus of several Michelin-starred restaurants!
'Lagvinari Aladasturi 2022' is a red dry wine with a unique character, produced from local Aladasturi grapes grown in Imereti. The production of the wine follows the traditional Georgian method, where fermentation and ageing take place in clay kvevri jugs. The wine is not filtered or clarified before bottling. The aromatic profile of Aladasturi includes notes of cherry, pomegranate, plum, spice, and violet. This delicate wine is medium-bodied, complex, evolving, well-balanced, and aromatic.
Lagvinari is located in the eastern part of Georgia, in the Kakheti region, overlooking the fertile Alazani River Valley and the majestic Caucasus Mountains to the north. Georgians often believe that wine is born, not made, and that all great wines start with the soil. Eko is passionate about soil health and treats it like a human being—diagnosing it and developing a treatment plan to restore it to its optimal state using biodynamic methods. This allows his wines to tell stories of the natural stones and minerals. 'We try to do our best to tell stories about the stones of the Caucasus, the stones of Georgia, the place where winemaking originated,' says Eko. 'These stories deserve to be heard.' Lagvinari wines are featured in many Michelin-starred restaurants and at L'Ambier Wines in France.