Navaratna · #08 · Hessonite
Gomed
Beetroot · Ginger
Ooty beetroot with ginger pressed the same morning it is lifted. Earth first, then a clean bite that picks the whole glass back up.
Drink with: Kashmiri Ash Chèvre, beet salad
750 ml bottle
9 GEMS · 10.5–13% ABV · 750 ML
Traceability Passport
Every wine carries an on-chain record.
The code printed on each bottle is unique to that unit. Scanning it opens the complete verification ledger: grower, stone mill, fermentation period, oak resting, and bottling date.
Most recent lot bottled 26 August 2026, grown by Tenzin Namgyal at Nubra Valley, Ladakh.
The 5-Stage Craft
How this wine is made.
Source
We buy from the grower by name, at a price agreed before the harvest, and we print that name on the back label.
Churn
Everything meets stone before it meets liquid. Slow chakki grinding, no heat, nothing stripped out by a steel blade.
Ferment
Wild where the fruit carries enough yeast, cultured where it does not. Spice goes in with the ferment, never as an essence afterwards.
Rest
Old neutral oak for the wines, closed tank for the beers, spruce boards at 12 °C for the cheese.
Seal
Bottled to order, numbered, and the passport for that individual unit minted against the lot before it leaves the floor.