The Iori Valley & the Wolski Legacy
Andria's Gvino — also known as Chateau Khashmi — is a family natural wine estate in the village of Khashmi, Iori Valley, approximately 35 kilometres southeast of Tbilisi, Georgia. Founded in 1984 by Alexander Wolski and continued today by his son George Wolski, the estate represents four decades of unbroken natural winemaking tradition. The cellar was established when George was just three years old, and since then the Wolski family has made wine using the same methods: organic viticulture, native yeast fermentation in qvevris, no additives, no filtration, and no added sulfites. The estate comprises approximately 3 hectares of vineyards across three of Georgia's most important wine regions — Kakheti, Kartli, and Imereti — planted with 13 indigenous Georgian varieties including Saperavi Khashmi (PDO), Saperavi, Rkatsiteli, Vardisferi Rkatsiteli, Kisi, Khikhvi, Mtsvane, Chinuri, Tavkveri, Otskhanuri Sapere, Tsitska, Tsolikouri, and Krakhuna. All wines are 100% natural: produced from organically treated grapes, fermented and aged in traditional qvevris with 6 months of skins and stems contact, with no additives, no clarification, no filtration, and no added sulfites whatsoever. The estate operates under two brand names — Chateau Khashmi for the domestic and select European markets, and Andria's Gvino for international export to the USA, Israel, Germany, France, Czech Republic, and China. With annual production of approximately 8,000–10,000 bottles, this is a winery that compromises quantity for quality at every stage: dry farming, green harvesting, hand sorting, free-run juice only, and pomace distilled into Chacha. George Wolski, trained as an engineer before turning to wine, never blends his wines — each variety expresses its own varietal and terroir characteristics in its purest form. Member of the Georgian Natural Wine Association. A living testament to the belief that authentic wine is real, pure, and natural — nothing added, nothing removed, just 100% grape juice.
The Wolski Family & the Engineer's Precision
The story of Andria's Gvino begins in 1984, when Alexander Wolski established a family cellar in the village of Khashmi, in the Iori Valley of Georgia. At that time, his son George was just three years old — too young to understand that the stone cellar being built beneath the family home would become his life's work, or that the qvevris being buried in the earth would one day hold wines exported to six continents. The Wolski family was not Georgian by origin, but they became Georgian by conviction — adopting the country's 8,000-year winemaking tradition as their own, and preserving it through the turbulent decades of Soviet collapse, civil war, and the difficult transition to independence.
For the first decades, the Wolski wines were made solely for family consumption — a common practice in Soviet Georgia, where private commercial winemaking was illegal but domestic production was tolerated. Alexander and his son George made wine together using natural methods that had been proven healthy and successful by generations of Georgian families: organic vineyards, hand harvesting, qvevri fermentation, no additives, no filtration. These were not ideological choices; they were simply the way wine had always been made in Georgia, and the Wolskis saw no reason to change what worked. George helped his father and grandfather from childhood, learning the rhythms of the vineyard and the patience of the cellar before he learned to read.
When George Wolski took over the estate, he brought with him an unusual background for a vigneron — he had trained as an engineer before switching careers to make wine. This engineering precision manifests in every aspect of the winery's operation: the meticulous monitoring of grape quality and ripeness, the use of sorting tables to remove inferior berries, the careful temperature control during fermentation, the systematic punching down of pomace every three hours during active fermentation to prevent oxidation and cool the fermenting juice. Yet this precision is always in service of tradition, never in opposition to it. George does not use technology to manipulate wine; he uses it to protect the natural processes that his father and grandfather trusted.
The estate operates under two brand names — Chateau Khashmi and Andria's Gvino — a dual identity that reflects both its local roots and its international ambitions. Chateau Khashmi is the original name, referring to the family's main estate vineyard and cellar in Khashmi village, and is used for domestic sales and select European markets (Denmark, Bulgaria, China). Andria's Gvino is the export brand, used for international markets including the USA, Israel, Germany, France, Czech Republic, and China. The name "Andria's Gvino" — Andria's Wine — honours the family's connection to the land and the patron saint of winemakers, while "Chateau Khashmi" asserts the estate's place within the prestigious Khashmi terroir, home to the Saperavi Khashmi Protected Designation of Origin.
Since transitioning from family consumption to commercial production, Andria's Gvino / Chateau Khashmi has grown into one of Georgia's most respected natural wine estates. The winery is a member of the Georgian Natural Wine Association and participates in international natural wine fairs and tastings. The wines are distributed through small importers and specialty retailers worldwide, appealing to sommeliers, collectors, and enthusiasts who seek authentic, unmanipulated expressions of Georgia's indigenous varieties. The estate also welcomes visitors — the Chateau Khashmi hotel and winery serves as a gateway to one of Georgia's local wine routes, offering tastings, culinary masterclasses, qvevri opening ceremonies, and the warm hospitality that has defined the Wolski family for four decades. Guests can explore the family cellar, sample the homemade wine range, and uncover the secrets of Georgian winemaking in an atmosphere that feels less like a commercial operation and more like an invitation into a family's living tradition.
"Our cellar was established by my grandfather Alexander Wolski, in 1984, when I was just 3 years old. Since then my grandfather and my father were making wines, and I was helping them from my childhood. They made wines for just family consumption, but were using natural methods of winemaking. Currently, I continue this tradition and make the wines already commercially with the same methods that were proven to be healthy and successful by my ancestors."
— George Wolski, Winemaker & Engineer
The Iori Valley & the Three Regions
The Iori Valley is one of Georgia's most historic and geographically significant wine regions — a river valley that stretches across the eastern part of the country, connecting the Kakheti wine heartland to the capital Tbilisi, and providing a corridor of fertile land that has been cultivated for millennia. The village of Khashmi, located in the Sagarejo municipality of Kakheti, sits approximately 35 kilometres southeast of Tbilisi, in a landscape of rolling hills, river terraces, and ancient vineyards that have produced wine since the Neolithic era. It is a region of quiet intensity — less famous than the Alazani Valley to the east, but equally historic, and home to one of Georgia's most prestigious Protected Designations of Origin: Saperavi Khashmi.
Andria's Gvino / Chateau Khashmi comprises approximately 3 hectares of vineyards distributed across three of Georgia's most important wine regions — Kakheti, Kartli, and Imereti. This multi-regional approach is unusual for a small family estate, but it reflects George Wolski's conviction that each variety expresses its best character in its optimal terroir. The Kakheti vineyards, including the flagship Khashmi estate in the Karabulakhi area, are planted with Saperavi Khashmi (PDO), Saperavi, Rkatsiteli, Kisi, Khikhvi, and Mtsvane — the classic varieties of eastern Georgia, grown on the region's characteristic cinnamonic soils and exposed to the hot, dry continental climate that produces grapes of extraordinary concentration and depth. The Kartli vineyards contribute Chinuri and Tavkveri — varieties that thrive in the cooler, more elevated conditions of central Georgia. The Imereti vineyards in western Georgia provide Tsitska, Tsolikouri, Krakhuna, and Otskhanuri Sapere — varieties that express the humid, subtropical character of the west with bright acidity and floral complexity. This is not a single-estate monoculture; it is a curated collection of Georgia's viticultural biodiversity, managed with the same organic principles across three distinct terroirs.
The farming at Andria's Gvino is rigorously organic and minimal-input. The vineyards are dry-farmed — no irrigation is used, forcing vines to send roots deep into the subsoil in search of water and minerals. No synthetic fertilisers, no systemic chemicals, no pesticides. Green harvesting is performed to reduce yields and concentrate flavours, resulting in crops that are three to four times lower than conventional industrial vineyards. The Saperavi Khashmi vines are particularly prized: they grow on ungrafted (pre-phylloxera) rootstocks in Khashmi's best Karabulakhi soils, a rare survival of the ancient viticultural heritage that phylloxera destroyed across most of Europe. These vines are not clones; they are the original, self-rooted plants that have been cultivated in this soil for generations, producing grapes of a depth and authenticity that grafted vines cannot replicate.
The harvest is conducted entirely by hand, with meticulous attention to optimal ripeness. George Wolski and his team monitor sugar and acidity levels continuously in the weeks leading up to harvest, waiting for the precise moment when each variety reaches its peak expression. Before crushing, all grapes pass through sorting tables — a labour-intensive process that removes not only materials other than grapes (leaves, insects, stems) but also inferior berries that would compromise quality. This selective approach further reduces yields, but it ensures that only the healthiest, most perfectly ripe fruit enters the qvevri. The Wolski philosophy is clear: one can make bad wine from good grapes, but it is impossible to make good wine from bad grapes — at least naturally. And exceptional wines with good ageing potential must be made with exceptional fruit.
The 13 indigenous varieties cultivated at Andria's Gvino represent a comprehensive cross-section of Georgian viticultural heritage — a living library that spans the country's major wine regions and stylistic traditions. Saperavi Khashmi (PDO) — the estate's flagship red, from ungrafted vines in Karabulakhi, producing dense, structured wines of dark fruit and spice. Saperavi — the great teinturier red of Kakheti, with red flesh and red juice. Rkatsiteli and Vardisferi Rkatsiteli — the "red stem" white and its pink-berried variant, versatile and vigorous. Kisi — the aromatic white of Kakheti, with floral and dried fruit complexity. Khikhvi — the rare, low-yielding white with wild flower and honey aromas. Mtsvane — the bright, citrus-forward "green" grape. Chinuri — the high-acidity white of Kartli. Tavkveri — the light, fresh red of Kartli. Otskhanuri Sapere — the vivid, colourful red of Imereti. Tsitska — the acidic, citrusy white of Imereti. Tsolikouri — the leading white of Western Georgia. Krakhuna — the rare, delicate white of Imereti. George Wolski never blends these varieties — each wine is 100% single-varietal, allowing the distinct character of each grape and its terroir to shine without compromise.
Village of Khashmi, Sagarejo municipality, Iori Valley, approximately 35 km southeast of Tbilisi. Home to Saperavi Khashmi PDO. Karabulakhi soils. Continental climate, hot dry summers. Ungrafted (pre-phylloxera) rootstocks. Historic vineyard area with 8,000 years of continuous cultivation.
Soil: cinnamonic soils in Kakheti, characteristic of the Khashmi area. Karabulakhi — the best soils of Khashmi for Saperavi. Rich in minerals, good drainage. Forces ungrafted vines to dig deep. The source of the concentration and authenticity that defines the estate's wines.
Rigorously organic. No irrigation, no synthetic fertilisers, no systemic chemicals, no pesticides. Green harvesting for concentration. Hand-harvested at optimal ripeness. Sorting tables remove inferior berries. Yields 3–4 times lower than conventional growers. Agriculture as engineering precision applied to nature.
Saperavi Khashmi (PDO), Saperavi, Rkatsiteli, Vardisferi Rkatsiteli, Kisi, Khikhvi, Mtsvane (Kakheti). Chinuri, Tavkveri (Kartli). Otskhanuri Sapere, Tsitska, Tsolikouri, Krakhuna (Imereti). A curated cross-section of Georgian biodiversity. Never blended — each variety stands alone.
The Qvevri & Nothing Added, Nothing Removed
At Andria's Gvino / Chateau Khashmi, the winemaking philosophy is one of absolute purity and zero intervention — a commitment to producing authentic wine that expresses the natural character of each grape and vineyard without any manipulation, addition, or removal. All wines are fermented and aged in traditional qvevris — large, egg-shaped clay amphorae buried deep in the ground — using native wild yeasts exclusively. No commercial yeasts. No enzymes. No additives. No clarification. No fining. No filtration. No added sulfites at any stage — only burning sulfur is used to clean the qvevris before filling. This is not merely natural wine; it is, in George Wolski's own definition, authentic wine: "a real, pure, natural wine... produced without adding or removing anything during vinification." Nothing added, nothing removed — just 100% grape juice.
The vinification process is meticulous and labour-intensive, reflecting George's engineering background and his family's four decades of experience. After hand harvesting and sorting, grapes are crushed and fermented together with pomace and stems in buried qvevris. During active fermentation, the cap is punched down at least every three hours — a round-the-clock commitment that prevents pomace from drying and oxidising, cools the fermenting juice, and ensures even extraction of colour, tannins, and aromatics. This extensive labour is the price of natural winemaking without technological shortcuts: no temperature-controlled tanks, no automated pump-overs, just human hands and human judgment working in rhythm with the wine's natural evolution. After fermentation completes, the wine remains in qvevri for at least one year — six months on skins and stems for white wines, which perform natural filtration and stabilisation, and extended ageing for reds — developing character, complexity, and the stability that only time and clay can provide.
A defining feature of the Wolski approach is the exclusive use of free-run juice. After fermentation, the pomace is not pressed; instead, only the wine that flows naturally by gravity is collected for bottling. The remaining pomace is distilled into Chacha — Georgia's traditional grape spirit — ensuring that nothing is wasted and that every part of the grape serves its highest purpose. This practice further reduces yields but guarantees that only the purest, most delicate expression of the wine enters the bottle. The result is wines of extraordinary clarity and finesse — not the rough, over-extracted qvevri wines of Georgia's early natural wine era, but polished, balanced expressions that demonstrate how precision and patience can elevate ancient tradition to world-class quality.
"Saperavi Khashmi" — The PDO Flagship Red: The Saperavi Khashmi is Andria's Gvino's most prestigious and sought-after wine — a 100% natural qvevri red made from ungrafted Saperavi vines in the Karabulakhi soils of Khashmi, the heart of the Saperavi Khashmi Protected Designation of Origin. These vines are pre-phylloxera survivors, self-rooted in the cinnamonic soils that have defined this terroir for centuries. The wine is fermented with pomace and stems in qvevri, then aged for an extended period in the same vessel, developing a wine of remarkable depth, structure, and authenticity. In the glass, it is dark, intensive ruby — the colour of Khashmi earth. The nose offers cherry and berry tones, with spice, leather, and a distinct mineral note from the Karabulakhi soils. The palate is full-bodied, with natural tannins, bright acidity, and a long, complex, savoury finish. It is a wine of both power and elegance — the liquid expression of a PDO, a family legacy, and 8,000 years of Georgian tradition. Bottles produced: approximately 2,300 per vintage. ABV: ~13.3%. Serve at 16–18°C. Decant. Age 5–15 years. ~$12 USD / ~€11–€16.
"Kisi" — The Amber Elegant: The Kisi is one of Andria's Gvino's most distinctive amber wines — made from the Kisi grape, an indigenous Kakhetian variety known for its aromatic complexity and floral character. Fermented and aged in qvevri with 6 months of skins and stems contact, it develops a dark straw to amber hue, with light aromas that belie its textural depth. In the glass, it is dark straw-coloured with a slight haze. The nose offers floral notes, dried fruit, honey, and a subtle earthy undertone. The palate is medium-bodied, with gentle tannins from the extended maceration, vibrant acidity, and a long, clean, mineral finish. It is a wine of quiet sophistication — the kind of amber wine that proves why Georgia's white-wine-made-like-red tradition produces wines of extraordinary stability and longevity. Bottles produced: approximately 350 per vintage. ABV: ~13.8%. Serve at 12–14°C. Drink young to medium term. ~$12 USD / ~€11–€16.
"Rkatsiteli" — The Textural Amber Classic: The Rkatsiteli is Andria's Gvino's most widely produced and classic amber wine — made from Georgia's most planted white variety, but treated with the full qvevri respect that transforms it into something profound. Fermented with pomace and stems in qvevri, then aged for 6 months on skins, it performs natural filtration and stabilisation while developing deep colour, complex aromatics, and textural richness. In the glass, it is dark straw-coloured and high in extract. The nose offers dried apricot, golden apple, sweet tea, honey, and earthy spice. The palate is full-bodied, with pronounced tannins, high acidity, and a long, savoury, mineral finish. It is a serious wine for serious drinkers — the benchmark against which other Georgian amber wines are measured. Bottles produced: approximately 2,000 per vintage. ABV: ~13.5%. Serve at 14–16°C. Age 5–10 years. ~$12 USD / ~€11–€16.
"Khikhvi" — The Rare Aromatic Amber: The Khikhvi is Andria's Gvino's most rare and prized amber wine — made from the Khikhvi grape, a very rare indigenous variety that produces wines of extraordinary aromatic intensity and honeyed complexity. Fermented in qvevri with 6 months of skins and stems contact, it is a wine for the discerning collector, produced in extremely limited quantities. In the glass, it is deep amber with bright clarity. The nose is intoxicating — wild flowers, honey, dried apricot, orange blossom, and a distinct spicy note that evokes the Caucasus Mountains. The palate is full-bodied, with firm tannins, vibrant acidity, and a long, complex, lingering finish that seems to unfold in layers. It is a wine of both rarity and revelation — proof that Georgia's lesser-known varieties can produce world-class expressions when handled with precision and patience. Bottles produced: approximately 650 per vintage. ABV: ~14.1%. Serve at 14–16°C. Age 5–10 years. ~$12 USD / ~€11–€16.
"Mtsvane Kakhuri" — The Fragrant Amber: The Mtsvane Kakhuri is Andria's Gvino's fragrant and approachable amber wine — made from the Mtsvane grape, the "green" variety of Kakheti known for its bright acidity and citrus character. Fermented in qvevri with 6 months of skins and stems contact, it offers a lighter, fresher expression of the amber style than the more structured Rkatsiteli or Khikhvi. In the glass, it is amber-gold with a slight haze. The nose offers citrus, green apple, white flowers, and a subtle herbal note. The palate is medium-bodied, with soft tannins, crisp acidity, and a clean, refreshing finish. It is the perfect introduction to the Andria's Gvino style — authentic, alive, and unmistakably Georgian. Bottles produced: approximately 950 per vintage. ABV: ~13.5%. Serve at 12–14°C. Drink young to medium term. ~$11 USD / ~€10–€15.
"Rkatsiteli Vardo" — The Rosé Amber: The Rkatsiteli Vardo — also known as "Rkatsiteli Rose" — is Andria's Gvino's most unusual and visually striking wine. Made from Vardisferi Rkatsiteli, a pink-berried variant of the standard Rkatsiteli grape, it undergoes the same qvevri fermentation and 6-month maceration as the estate's other whites, but produces a wine of dark straw colour with rose shades. In the glass, it is amber-rose with a slight haze. The nose offers aromatic tones of raisins, apricot, and dried fig — a unique bouquet that sets it apart from both conventional rosés and standard amber wines. The palate is medium-bodied, with gentle tannins, bright acidity, and a long, fruity, complex finish. It is a wine for the curious — a category-defying expression that demonstrates the extraordinary genetic diversity of Georgian grapes. Serve at 12–14°C. Drink young. ~$12 USD / ~€11–€16.
Vessels & The Cellar: The Andria's Gvino / Chateau Khashmi cellar in Khashmi is a place of living history — a family marani established in 1984, where qvevris have been buried in the earth for four decades. The qvevris are large, egg-shaped clay amphorae, lined with beeswax and buried deep in the ground to achieve stable temperature throughout the year and provide the best storage conditions. The cellar is cool, dark, and quiet — the perfect environment for the slow, patient transformation of grape into wine. There is no stainless steel, no oak barrels, no temperature-controlled technology — just clay, earth, wild yeasts, and time. George Wolski tends his qvevris with the same precision he learned as an engineer: monitoring, adjusting, protecting, but never forcing. As he punches down the cap every three hours during fermentation, as he waits a full year for the wine to mature, as he collects only the free-run juice and distills the rest into Chacha, he is not merely making wine; he is continuing a conversation that began with his grandfather Alexander in 1984, in the same village, in the same cellar, with the same earth beneath his feet — a conversation about family, place, and the enduring magic of wines that honour the name they carry and the tradition they preserve.
"Saperavi Khashmi" — "Deep, Intensive Ruby — Cherry and Berry Tones, Spice, Leather, Karabulakhi Mineral Note — Natural Tannins, Bright Acidity, Long Complex Savoury Finish — The PDO Flagship from Ungrafted Pre-Phylloxera Vines"
The Saperavi Khashmi is Andria's Gvino's most prestigious and acclaimed wine, its signature expression, and the liquid testament to everything George Wolski believes about indigenous Georgian grapes, qvevri winemaking, and the transformative power of patience, place, and pre-phylloxera vines. It is not merely a red wine; it is a monument — a wine that proves Saperavi Khashmi, the Protected Designation of Origin of the Iori Valley, can produce world-class expression when farmed organically on ungrafted rootstocks, harvested by hand at optimal ripeness, sorted meticulously, and fermented with zero intervention in buried clay amphorae. The name — Saperavi Khashmi — evokes the dark colour of the grape, the intensity of its flavour, and the depth of its connection to the Karabulakhi soils and the Wolski family legacy.
The viticulture is rigorously organic across the estate vineyards in Khashmi. The Saperavi Khashmi vines are ungrafted — pre-phylloxera survivors with natural rootstocks — a rare heritage that very few vineyards in the world can claim. They are tended with no synthetic inputs, no irrigation, no chemical interventions — just dry farming, green harvesting, hand-harvesting, and careful selection. The continental climate of Kakheti, with hot dry summers and cold winters, provides perfect conditions for grapes of purity and concentration. The cinnamonic Karabulakhi soils force the vines to struggle, to dig deep, to extract the minerals and complexity that define the wine. The result is grapes of extraordinary depth and character — grapes that carry the imprint of Khashmi, the Iori Valley, and four decades of patient stewardship by the Wolski family.
In the cellar, the grapes are hand-harvested, sorted on tables to remove inferior berries, and fermented spontaneously with native yeasts in traditional qvevris — large egg-shaped clay amphorae buried deep in the ground. There is no added yeast, no enzymes, no excessive manipulation. The fermentation is performed with pomace and stems, and the cap is punched down at least every three hours during active fermentation to prevent oxidation and cool the juice — an extensive labour of love that requires round-the-clock attention. After fermentation completes, the wine is aged in qvevri for at least one year, developing structure, complexity, and the earthy, mineral notes that complement Saperavi's dark fruit character. There is no fining, no filtration, no added sulfites — just the pure expression of Saperavi Khashmi, time, and the precise, gentle hand of George Wolski. Only free-run juice is used; the pomace is distilled into Chacha.
In the glass, it is dark, intensive ruby — the colour of Khashmi earth and Georgian night. The nose offers cherry and berry tones, with spice, leather, and a distinct mineral note from the Karabulakhi soils — a complex weave of fruit and earth that speaks of the cinnamonic soils, the ungrafted vines, and the ancient winemaking tradition of the Iori Valley. The palate is full-bodied, with natural tannins that provide both structure and elegance, bright acidity that gives freshness and longevity, and a long, complex, savoury finish that seems to echo the vineyard itself — the Karabulakhi soils, the 1984 cellar, the pre-phylloxera vines, and the quiet determination of George Wolski, all present in every sip.
The Saperavi Khashmi is a wine of celebration and contemplation — it pairs beautifully with grilled meats, stews, aged cheeses, or simply with good bread and the fat of Georgian cuisine as the afternoon light filters through the walnut groves of Khashmi. Serve at 16–18°C. Decant if possible. It is meant to be enjoyed with patience and gratitude, though it will develop beautifully over 5–15 years in the cellar, gaining tertiary complexity, a silky texture, and the kind of depth that only ungrafted vines, qvevri, and time can provide. Every bottle is a testament to the power of a visionary winemaker, the beauty of an indigenous creation, and the enduring magic of wines that honour the Saperavi Khashmi, the Iori Valley, the Wolski family, and the fearless spirit of George Wolski and Andria's Gvino / Chateau Khashmi. ~$12 USD / ~€11–€16.
The Andria's Gvino Range
George Wolski produces a focused portfolio of 100% natural, single-varietal, qvevri-fermented wines from organically farmed vineyards across Kakheti, Kartli, and Imereti, Georgia. All wines are hand-harvested, sorted on tables, fermented with native wild yeasts in traditional qvevris with pomace and stems, aged for at least one year (6 months on skins for whites), with no additives, no clarification, no filtration, and no added sulfites. Only free-run juice is used; pomace is distilled into Chacha. Annual production is approximately 8,000–10,000 bottles across all cuvées. Prices are in USD (direct from winery) / approximate EUR.
Andria's Gvino / Chateau Khashmi is a family natural wine estate in Khashmi, Iori Valley, Georgia. Founded by Alexander Wolski in 1984, continued by George Wolski. Approximately 3 hectares across Kakheti, Kartli, and Imereti. 13 indigenous varieties. All wines 100% natural: organic viticulture, qvevri fermentation with native yeasts, 6 months skins and stems contact for whites, extended ageing for reds, no additives, no clarification, no filtration, no added sulfites. Free-run juice only; pomace distilled into Chacha. Two brand names: Chateau Khashmi (domestic, Denmark, Bulgaria, China) and Andria's Gvino (USA, Israel, Germany, France, Czech Republic, China). Annual production: approximately 8,000–10,000 bottles. Member of Georgian Natural Wine Association. Hotel and winery offering tastings, culinary masterclasses, qvevri opening ceremonies. Address: 10 I. Kvachadze Street, Tbilisi, Georgia (administrative); Khashmi village, Iori Valley (estate). Website: andrias.wine, chateaukhashmi.com. Featured by The Grape Reset, RAW WINE, Raisin, Vivino, and major natural wine platforms. Recognised as one of Georgia's most authentic and precise natural wine estates.
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Andria’s Gvino / Chateau Khashmi (Tbilisi & Khashmi, Georgia)
Email: gigawolski@gmail.com
Phone: +995 599 790 007
Address: 10 I. Kvachadze Street, Tbilisi, Georgia