Nino is Bastien Warskotte's creation named after his wife, Nino Gvantseladze. It is fermented with native yeasts and aged partly in old French oak and partly in buried clay qvevri. The wine then spends at least 15 months on the lees before being bottled as an Extra Brut (just 2 g/L dosage). Bastien also maintains a perpetual reserve system, keeping a portion of reserve wine ageing in qvevri across multiple vintages, adding depth and consistency.
Pour a glass, and you will find a pale gold sparkler with fine, persistent bubbles. The nose is fresh green apple, citrus oil, and a savoury yeasty note. On the palate, it is bone‑dry, electric, and mineral‑driven, with a lovely textural grip and a long, saline finish that lingers like a mountain sunset.
Grape: Tsistka, Chinuri, Goruli, Mstvane
Winemaking: Champagne Method, perpetual wine in qvevri used