Saperavi Wine Agency
nederlands
english

Koncho & Co

Country: Georgia     Region: Kakheti

Our white wines of Koncho & Co:

Koncho Mtsvivani Kakhuri 2019

Our orange wines of Koncho & Co:

Koncho Mtsvivani Kakhuri Qvevri 2018

Koncho Rkatsiteli Qvevri 2020

Koncho Kisi Qvevri 2019

Our red wines of Koncho & Co:

Koncho Saperavi 2021

Koncho Aleksandrouli 2019

Koncho Kvareli 2020

Koncho Mukuzani 2020

Koncho Saperavi Qvevri 2019

Our sweet wines of Koncho & Co:

Koncho Kisi Semi Sweet 2022

Koncho Kindzmarauli 2021

Koncho & Co is a medium-sized Georgian wine company that produces both conventional wines and (orange) wines from the Qvevri (large amphorae). Koncho is located in the town of Kvareli at the foot of the Caucasus Mountains. There is a lot of black slate in the vineyards here. The winemakers are Georgian but trained in Germany. They only use typical Georgian grape varieties. Many of Koncho's wines, including the orange wines, are aged in wood.

Wijn van Koncho & Co kopen in Nederland en België

Koncho is located next to a seventeenth century fortress near the town of Kvareli in the far east of Georgia. The vineyards meander in the green valleys between the hills on both sides of the river. A beautiful green and photogenic landscape.

Around the castle with its thick walls are vast strawberry fields. Amphoras from the castle's early days have been found in the courtyard, which are reminders of a rich wine history. In the seventeenth century, wine was mainly made for parties, religious ceremonies and other special occasions.

The wine from the region around Kvareli is traditionally called Kindzmarauli. This name exists to this day as a Georgian appellation for semi-sweet red wine. Wines from Kvareli were drunk by several Caucasus kings in the 18th century. It was a 'business gift'. Documents have been found showing that the Russian Tsar was one of the lucky ones to receive this precious gift.

The vineyards are located on the former riverbeds of the Duruji River. The river took a different turn a few centuries ago, making the former riverbeds suitable for grape growing. It is a mineral-rich soil with a lot of clay. This specific terroir gives the grapes that get their moisture meters deep from the ground a unique character.

The grapes are picked by hand in different phases. At the end of July/beginning of August, 20% to 30% of the grapes are removed to give the remaining grapes a higher concentration. They are only harvested in October and November and have developed a lot of sugars and aromas during that time. The yield is then very low at about 6 tons of juice per hectare, but the quality is very high.