Pheasant’s Tears was founded in 2007 by American painter John Wurdeman and Georgian winemaker Gela Patalishvili to preserve Georgia's 8,000-year-old winemaking heritage. For this specific bottling, they source Rkatsiteli and Mtsvane grapes from the historic, sun-baked Tibaani vineyard in the Kakheti region, where vines thrive in sandstone, quartz, and limestone soils. Following ancient traditions, the hand-harvested grapes undergo spontaneous fermentation and co-ferment with three weeks of skin contact inside buried earthenware vessels called qvevri. The wine then matures in the qvevri for six months, developing a protective layer of flor, before transitioning to stainless steel in the spring. This low-intervention process yields a deeply complex amber wine that is bottled unfined and unfiltered with zero added sulfites.