Iago's wine needed more info.
He makes one wine only, the white of orange version of the Chinuri. His viticulture is organic, "From the beginning, that's what I wanted," he said. He crushes like most do, in a log that is hollowed out and that usually flows directly into the qvevri.
However common around these parts is for a winemaker to offer two cuvées, with stems and skins versions and a stem and skin free version, much the way conventional winemakers might have their oaked and non -oaked version and his total production is 2,000 bottles. He only recently became aware that maybe his little wine was able to play on the international market, because it was that good.
That 2009, had 6 months of skin contact, it had great acidity, with vibrant lemon, honey-leesy nose, bosc pear and funky apple. A little exotic church spice and a long electric finish and a little bit of a rough landing. In other words, I could keep on talking about this wine for a long time.