My name is Beka Jimsheladze and I'm a winemaker and owner of a small family natural winery - VELLINO. My family had vineyards and have been making natural wines for decades in their old clay vessels - Qvevris, but this wine was made only for family use. Because I had so big emotional touch with all those processes, to the village where I was born and where we have the vineyards, I stopped working in Tbilisi(capital) as a financial auditor in a world top financial company - KPMG and moved to my village in 2015. This was the first year when we bottled our family wine and offered it to natural wine lovers. Now our wines are presented in natural wine bars and shops of the following countries: Netherlands, Austria, Czech Republic, Japan, USA and Hong Kong and we meet to most of our importers on RAW Wine fairs in Berlin and London. Biggest motivation for me, when I started winemaking was family traditions. What were those traditions? They were in the harmony with nature - Working in the vineyard with their own hands, singing in the vineyard during seasonal works(they had belief that vine can understand your mood and it is expressed in grape and after in wine), keeping the vines and grapes as natural and healthy as possible without any chemical intervention, respecting their ancestor's buried Qvevris, where they were making their wines, they believed that this naturally made wine was medicine and getting glass or two everyday, they sharing this wine to their beloved ones, because it was so precious liquid for them. There was so big respect from them as for the vineyard, as part of the nature, as for the wine - as holy liquid given by the nature. Those traditions became my motivation and inspiration for all the wines made in our small family winery. As I mentioned above, all our vineyards are farmed organically. We don't use any pesticides, herbicides, chemical fertilizers or chemical spraying materials. We cultivate the vineyards seasonally with a small motoblock or hoeing by hand. Pruning process is also by hand as well as all the green operations. Grape is harvested by hand as well. Vinification process is natural too. We use Georgian clay vessels - Qvevris, which are buried underground, for fermentation and maceration. Grapes are selected by workers during harvest time - only healthy grapes are crushed for fermentation, which is spontaneous, with wild yeast. After alcoholic fermentation, full Qvevris are closed hermetically and wine is left on the skin for maceration from 2 up to 8 months. During this process, wine is filtered naturally, because of the shape of the Qvevri and we don't use any artificial filtration anymore for bottling process. We don't add sulfites during vinification, only the step we use sulfites is washing process of bottles, to be confident about the hygiene. After bottling process, wine is kept in special temperature and humidity controled area - in our cellar, before they go to any of our importer.