The Jakeli brothers established their organic vineyard in 2001, and began commercial production 7 years later. Their small, 6 hectare, site is in Kashmi, a renowned microzone at altitudes of 500-700 metres. Initially, they vinified their superb, richly-flavoured grapes using conventional methods such as stainless steel tanks, and oak barrels. After several years of also making some of their wine in qvevri, the brothers recently decided to go ‘full qvevri’, and from 2018 their entire production is made in these traditional clay fermentation vessels. These are excellent examples of low-intervention, no sulphur, organic Georgian wines, vibrant with freshness and concentration and personality. Their Kashmi Saperavi is a great example of the wilder, bolder side of this indigenous Georgian red grape. Their Amber wines are textured and pristine. Jakelis wines are great ambassadors for the merits of both qvevri and the Natural Wine approach.