Qvevris, large clay pots that are buried below ground as the wines ferment and age, are part of a long tradition originating in Georgia and passed down through generations for thousands of years, to make orange wines.
Inspired by this ancient technique, today a growing number of producers is using earthenware vessels, amphorae, to macerate white varieties on their skin. A winemaking process that imparts intense aromas to the wines, alongside oxidative notes and softer tannins.
Join us for a workshop hosted by Sarah Maddox, co-founder of Hackney’s wine bar Silver Lining, as we explore the origins of this method and taste some of today’s most interesting cuvées from growers across Europe and Georgia, alongside snacks from the kitchen.
Le Coste Cocciuto Bianco 2021
Cos Pithos Bianco 2021
Markus Ruch Klettgau Amphore 2019
Yannick Meckert Deux Couleurs Orange 2021
Zurab Topuridze Golden Blend 2021
Starting from this summer our opening times are changing. From Tuesday 1st August onwards, our restaurant will be open for dinner from Tuesday to Saturday, and for lunch on Saturday as usual.
Our last day open before the holidays is Saturday 5th August. We will be back as usual from Tuesday 15th August.