Made in the ancient method of fermentation in terracotta amphorae (called Qvevri) buried in the earth. Bottle is capped with an unnecessary and inconvenient wax coating. Clear amber color. Medium-intensity nose of bruised apples and a bit of sherry. Full-bodied, dry, somewhat tannic, tasting of ripe apricots and toasted hazelnuts. “Recommended” more as a nod to history than as an attractive wine — this won’t appeal to most palates. You could try it with sardines or Greek dolmades, to cut the oil.