Conscious Exit is a departure from the standardization of (wine) reality. It is made from fruit and spring water. What fruit and in what combination is variable version to version. It is made by Beka Gotsadze of Gotsa Family Wines in Georgia. When making wine in qvevri there is often a substantial amount of wine left in the qvevri that traditionally is distilled. Conscious exit is an alternate outlet for this material. Producing simpler, less alcoholic wines made from leftover grape pomace is an old practice. Basically water is added to the skins allowing the residual sugar remaining in the skins to be extracted and fermented. The results, called Piquette in France, would be lighter, wild tasting and more refreshing than full strength wine. This is a style of beverage we seek out when cooking or socializing, especially as an alternative to beer.

Second Conscious Exit: Made August 2021 is made from Saperavi wine, skins from various white varieties, a little spring water and fermenting cider. The wine is bottled while still fermenting so that it carbonates naturally.

Original Exit: was made in August of 2020 was a combination of saperavi skins (unpressed) and apple pulp to which water was added to allow for the extraction of residual sugar in the fruit skins and pulp. This yielded a fruit wine of about 9% alcohol. A bit of unfermented apple juice was added pre bottling to give it some sparkle.