Georgia Natural Wine Guide: The Cradle of Qvevri | Imereti, Kakheti & the New Generation

The Cradle of Wine

Georgia

From the humid hills of Imereti to the sun-drenched valleys of Kakheti, discover the world's oldest wine culture—where qvevri, amber wines, and 8,000 years of tradition meet the new generation of natural winemakers

Qvevri Amber Wine Imereti Kakheti Zero Sulfur Women Winemakers

8,000 Years of Winemaking

525+ Indigenous Varieties

70% Kakheti Production

UNESCO Qvevri Heritage

The Land of Qvevri

Where wine was born

Georgia is the world's oldest wine-producing country, with archaeological evidence of winemaking dating back 8,000 years. This is where the qvevri—the egg-shaped clay vessel buried underground for fermentation and aging—was invented, a technique now recognized by UNESCO as an Intangible Cultural Heritage. While the world has recently discovered "orange wine," Georgians have been making skin-contact amber wines for millennia.

This guide focuses on the new wave of Georgian natural winemakers—producers who combine ancient qvevri methods with organic and biodynamic farming, zero sulfur, and minimal intervention. From Baia Abuladze's pioneering work in Imereti to John Wurdeman's Pheasant's Tears in Kakheti, from the historic cellars of Kolagis Marani (established 1887) to the biodynamic precision of Gotsa Wines, these winemakers are redefining Georgian wine for the modern era.

What unites them is a commitment to indigenous grape varieties—Tsitska, Tsolikouri, and Krakhuna in the west; Rkatsiteli, Kisi, and Saperavi in the east; Chinuri and Goruli Mtsvane in the center. They farm organically, ferment with native yeasts in qvevri, and bottle without filtration or added sulfites. The result is wines of profound authenticity—alive, vibrant, and deeply connected to one of the world's most ancient wine cultures.

Key Facts

Location: Caucasus region, between Europe and Asia
History: 8,000 years of continuous winemaking
Main Regions: Kakheti (70%), Imereti, Kartli, Guria
Key Grapes: Rkatsiteli, Saperavi, Tsitska, Tsolikouri
Method: Qvevri (clay vessels buried underground)
Style: Amber wines (skin-contact whites)
Notable: UNESCO Intangible Cultural Heritage

From Ancient Roots to Natural Wine Revolution

8,000 years of tradition, 20 years of revolution

6000 BC

The Birth of Wine

Archaeological evidence in Georgia shows the earliest known winemaking—qvevri fragments with wine residue dating back 8,000 years. The Caucasus region becomes the cradle of viticulture.

4th Century AD

Christianity & Wine

Saint Nino brings Christianity to Georgia, using wine in religious ceremonies. The tradition of "tamada" (toastmaster) and supra (feast) becomes central to Georgian culture, with wine as the sacred element.

1920s-1990s

Soviet Suppression

Soviet occupation prioritizes quantity over quality. Many indigenous varieties are uprooted in favor of high-yield grapes. Traditional qvevri winemaking survives only in remote villages.

2006

Pheasant's Tears

American painter John Wurdeman and Georgian farmer Gela Patalishvili establish Pheasant's Tears in Kakheti, igniting international interest in Georgian natural wine and the qvevri method.

2013

UNESCO Recognition

The ancient Georgian traditional qvevri winemaking method is inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, validating the cultural importance of this 8,000-year-old practice.

2015-Present

The New Generation

Young winemakers like Baia Abuladze (Baia's Wine), Nino Chitoshvili (Chito's Gvino), and Nika Jeiranashvili (Kolagis Marani) establish estates focused on organic farming, zero sulfur, and rare indigenous varieties. Women winemakers lead the charge in this new era.

"Wine is not a standard product. It is alive and evolves over time. The role of the winemaker is to accompany this evolution, not to force it." — Traditional Georgian Winemaking Philosophy

Qvevri, Climate & The Two Styles

The unique terroirs shaping Georgian natural wine

🏺 The Qvevri

Large egg-shaped clay vessels buried underground, lined with beeswax. Used for fermentation, maceration, and aging. Whites ferment with skins for weeks to months, creating "amber" wines with tannins and complex phenolic compounds.

⛰️ Kakheti Style

Eastern Georgia's continental climate produces bold, full-bodied wines. The Kakhetian method: 100% skin contact, often with stems, for 6+ months. Results in deep amber whites and powerful, tannic reds (Saperavi).

🌊 Imereti Style

Western Georgia's humid, subtropical climate yields lighter, fresher wines. The Imeretian method: 5-10% skin contact, shorter maceration (days to weeks). Whites are straw-colored with high acidity; reds are lighter and more aromatic.

🍇 Indigenous Varieties

Over 525 native grape varieties exist, with 45 in commercial production. Key whites: Rkatsiteli, Tsitska, Tsolikouri, Kisi, Khikhvi, Chinuri. Key reds: Saperavi (teinturier—red flesh), Otskhanuri Sapere, Tavkveri.

🌿 Organic Renaissance

Most natural winemakers farm organically or biodynamically. The Georgian Natural Wine Association, founded in 2019, certifies wines made with zero additives, native yeasts, and traditional methods. Many producers are Demeter certified.

👩 Women Winemakers

Georgia leads the former Soviet world in female winemakers. Baia Abuladze (Forbes 30 Under 30), Nino Chitoshvili (pianist turned winemaker), and Ketevan Berishvili (Gogo Wine) represent a new generation of women leading the natural wine movement.

Key Natural Wine Regions

Region	Climate	Key Grapes	Style Character
Kakheti	Continental, dry	Rkatsiteli, Saperavi, Kisi, Khikhvi	Bold amber wines, powerful reds, 6+ months skin contact
Imereti	Humid, subtropical	Tsitska, Tsolikouri, Krakhuna, Otskhanuri Sapere	Fresh, high-acid whites, light reds, minimal skin contact
Kartli	Continental	Chinuri, Goruli Mtsvane, Shavkapito, Tavkveri	Elegant, mineral whites; light, aromatic reds
Guria	Subtropical, very humid	Tsolikouri, Chkhaveri, Jani, Ojaleshi	Fresh, vibrant whites; unique red varieties
Racha-Lechkhumi	Mountainous, cool	Alexandrouli, Mujuretuli, Usakhelouri	Semi-sweet wines (Khvanchkara), rare varieties

The Featured Producers

The new generation defining Georgian natural wine

Imereti – The Fresh West

Baia, Gvantsa & Giorgi Abuladze

Baia's Wine, Obcha, Bagdati Municipality

Founded in 2015 by Baia Abuladze (Forbes 30 Under 30) with siblings Gvantsa and Giorgi. Fourth-generation winemakers focusing on Imereti's endemic varieties: Tsitska, Tsolikouri, and Krakhuna. Now farming 20 hectares organically. Their Tsitska-Tsolikouri-Krakhuna blend has become an iconic representation of Imereti's fresh, floral style. Women-led, export-focused, with guesthouse and restaurant. The face of modern Georgian natural wine.

Women-Led Since 2015 Organic Imereti Native

Silovani

Marani Silovani, Guria (Western Georgia)

A traditional marani (wine cellar) in Guria producing natural qvevri wines from indigenous Gurian varieties. Specializes in Tsolikouri, Jani, Skhilatubani, and Sakmiela—rare grapes almost unknown outside the region. The Gurian style is distinct from both Imereti and Kakheti, with very humid conditions creating wines of vibrant acidity and unique aromatic profiles. Minimal intervention, spontaneous fermentation, low sulfur. Represents the frontier of Georgian natural wine—obscure varieties from a remote region.

Guria Region Rare Varieties Low Sulfur Traditional

Kakheti – The Classic East

John Wurdeman & Gela Patalishvili

Pheasant's Tears, Sighnaghi, Kakheti

The winery that ignited the Georgian natural wine revolution. American painter John Wurdeman and farmer Gela Patalishvili founded Pheasant's Tears in 2007, named after a Georgian tale that only a superlative wine could make a pheasant cry tears of joy. They work with Rkatsiteli, Kisi, Saperavi, and rare varieties like Danakharuli and Chkhaveri. Also founded Tbilisi's first natural wine bar, Vino Underground (2010), and the Natural Wine Association. The benchmark for Kakhetian qvevri wines—powerful, complex, and deeply authentic.

Since 2007 Revolutionary Rare Varieties Cult Status

Zurab Kviriashvili

Zurab Kviriashvili Vineyards, Telavi, Kakheti

Founded in 2002, this family-owned winery in the Alazani Valley converted to natural qvevri production in 2012. Works with Rkatsiteli, Saperavi, Kisi, Khikhvi, and Mtsvane from vineyards in Kurdgelauri and Artana villages. The cellar houses 12 qvevri vessels (9-ton capacity). Award-winning wines recognized at EXPOVINA Switzerland 2018. Known for elegant, terroir-driven expressions that balance traditional Kakhetian power with finesse. Offers tastings with local cheese and churchkhela.

Since 2002 Natural Since 2012 Award-Winning Alazani Valley

Levan

Levani's Marani, Akhmeta, Kakheti

Founded in 2017 on the site of an ancient wine cellar surrounded by 80-year-old vineyards. Named after founder Levan's grandfather. Certified organic, producing Saperavi, Rkatsiteli, Kisi, and "Kakhetian Green" (Mtsvane). Uses traditional Kakhetian method with 6 months skin and stem contact, then 5 months aging without solids. Capacity of 10,000 bottles annually. Known for powerful, authentic qvevri wines and exceptional hospitality—Levan and his mother prepare traditional feasts for visitors.

Since 2017 Old Vines Organic Family Hospitality

Nika Jeiranashvili

Kolagis Marani, Kolagi Village, Gurjaani, Kakheti

Founded in 1887, one of Georgia's oldest continuously operated family wineries. Fifth-generation Nika Jeiranashvili left a career as an international human rights lawyer to revive the family marani in 2018. Produces only 5,000 bottles annually from 2 hectares of organic vineyards. Works with Rkatsiteli, Saperavi, Chinuri, and rare Usakhelouri. Each wine comes from a single vineyard, fermented in century-old qvevri with zero additives, no filtration, no added sulfites. Member of the Natural Wine Association. Nina, Nika's wife, is a professional chef preparing farm-to-table meals.

Since 1887 5th Generation Zero Sulfur Single Vineyard

Zurab Mghvdliashvili

Nikalas Marani, Kardenakhi, Gurjaani, Kakheti

Established in 1928 by Nikala Mghvdliashvili, continued by his successors. Located in the village of Kardenakhi, one of Kakheti's most prestigious micro-zones (famous for Khikhvi). Works with Rkatsiteli, Saperavi, Mtsvane, Kisi, and Khikhvi from organic vineyards across multiple villages including Kardenakhi, Tsarapi, and Akhoebi. Philosophy of minimal intervention in both vineyard and cellar. Nearly 100 years of continuous family winemaking tradition expressed through natural qvevri methods.

Since 1928 Kardenakhi Terroir Organic Minimal Intervention

Nino Chitoshvili

Chito's Gvino, Martkopi, Kvemo Kartli (Vineyards in Vachnadziani, Kakheti)

Founded in 2017 by Nino Chitoshvili, a professional pianist who found that wine better harmonized with her inner world than music. Three hectares of vineyards in the Mukuzani micro-zone (Kakheti). Works with Rkatsiteli, Mtsvane, Kisi, and Khikhvi. All wines undergo 7-9 months natural fermentation in qvevri, no cultured yeast, no filtration. Organic and biodynamic practices, member of Georgian Association of Organic Winemaking. Produces 10,000 bottles annually, exported to US, France, Denmark, Israel. The 2021 Saperavi won gold at the International Saperavi Competition.

Since 2017 Women-Led Musician Winemaker Award-Winning

Ketevan & Kakha Berishvili

Gogo Wine / Artanuli Gvino, Artana, Napareuli, Kakheti

"Gogo" means "girl" in Georgian—Keti Berishvili founded the winery in 2015 to promote women in Georgia's male-dominated wine industry. Her father Kakha started Artanuli Gvino in 2006. They farm 4 hectares organically in the Napareuli micro-zone, south slope of the Caucasus mountains. Work with Saperavi, Rkatsiteli, Mtsvane, and rare varieties like Chinuri and Tavkveri. Zero intervention winemaking, foot treading, spontaneous fermentation, qvevri aging. Also make experimental cuvées like "Pandelia" (Chinuri orange wine) and "Poliamoria" (Saperavi-Mtsvane-Rkatsiteli blend).

Since 2015 Women-Led Zero Intervention Experimental

Giorgi Malatsidze

Tedzami Wines, Garikula, Shida Kartli

Founded in 2017 in the village of Garikula, Kartli region. Works in a 300-year-old subterranean cellar. Focuses on indigenous Kartli varieties: Chinuri, Chkapa, Goruli Mtsvane, Shavkapito, and Tavkveri. Estate-grown grapes, low-input farming, no synthetic chemicals. Native yeast fermentation in qvevri, minimal sulfur only when necessary. Experimental approach including skin-contact Pinot Noir (rare for Georgia). Produces only 1,000-1,200 bottles annually. Member of Georgian Natural Wine Association. Represents the revival of Kartli's ancient wine traditions.

Since 2017 Kartli Region Ancient Cellar Micro-Production

Beka Gotsadze

Gotsa Wines, Asureti, Kvemo Kartli

Demeter-certified biodynamic winery in the Algeti National Park, between villages Marabda and Asureti. The only certified biodynamic producer in this guide. Works with 14 native Georgian varieties including Rkatsiteli, Mtsvane, Khikhvi, Saperavi, Chinuri, Tavkveri, and Tsitska. Clay loam soils with basalt stones. Qvevri fermentation with 6-7 months skin contact, 16 months total aging. Also makes pet-nats and apple cider. Maximum 3,200 bottles per cuvée. Intense, layered amber wines with strong tannin structure and exceptional aging potential. The benchmark for biodynamic qvevri wines.

Demeter Certified Biodynamic 14 Varieties Algeti National Park

Andria

Andria's Gvino, Khashmi, Iori Valley, Kakheti

Family winery in the village of Khashmi, 35km from Tbilisi in the Iori Valley. Specializes in natural qvevri wines from Saperavi and the rare Vardo (a mutation of Rkatsiteli that creates a "Gris" style). Traditional Kakhetian methods with no added sulfites (<10mg/L). The Iori Valley microclimate—elevated, with significant diurnal temperature variation—creates wines of particular freshness and aromatic complexity. Small production, family-operated, representing the new wave of Kakheti natural winemaking outside the main Alazani Valley.

Iori Valley Zero Sulfur Vardo Grape Small Family

Manavi Wines

Manavi, Sagarejo Municipality, Kakheti

Manavi is a Protected Designation of Origin (PDO) micro-zone in the Gombori Mountains, known for producing Georgia's finest Mtsvane wines. The high altitude (400-600m) and specific brown soils create wines of exceptional aromatic intensity and crisp acidity. While "Manavi Wines" refers to the appellation rather than a single producer, several natural winemakers work in this zone including small family maranis. The Manavi Mtsvane is characterized by light straw color with greenish hues, bright lively taste, and soft crisp texture—one of Georgia's most elegant white wines.

PDO Manavi Mtsvane Specialist High Altitude Gombori Mountains

"We are attentive to the quality of the wines but also to the quality of the work. In the vineyard we put a lot of effort into consuming a minimum of fossil fuels." — Baia Abuladze, Baia's Wine

The Grapes of Natural Georgia

Rkatsiteli, Saperavi, Tsitska & the art of qvevri

White Variety • The Backbone

Rkatsiteli

Georgia's most planted white grape (43% of vineyards). Versatile, high-yielding, and capable of producing styles from fresh and mineral to deep amber with extended skin contact. The foundation of Kakheti's wine culture.

Plantings: ~20,000 hectares nationwide
Style: Apricot, quince, citrus, walnut (amber)
Natural Wine Role: The ultimate amber wine grape
Top Producers: Pheasant's Tears, Gotsa, Chito's Gvino
Notable: "Rka" means stem, "Tsiteli" means red

Red Variety • The Teinturier

Saperavi

Georgia's most important red grape. A "teinturier" variety with red flesh and juice, producing inky, opaque wines. Can be dry, semi-sweet, or fortified. Winter-hardy and drought-resistant, it's Georgia's signature red.

Plantings: Second most planted in Georgia
Style: Black fruits, licorice, tobacco, chocolate
Natural Wine Role: Powerful, age-worthy qvevri reds
Top Producers: Pheasant's Tears, Gogo Wine, Levani's Marani
Notable: Name means "something to color with"

White Variety • The Imereti Trio

Tsitska, Tsolikouri & Krakhuna

The three musketeers of Imereti. Tsitska provides acidity and structure, Tsolikouri adds aromatics and richness, Krakhuna contributes body and tropical notes. Often blended but increasingly seen as single-varietal wines.

Plantings: Native to western Georgia
Style: Fresh, floral, high acidity, mineral
Natural Wine Role: Light, glou-glou amber wines
Top Producers: Baia's Wine, Gotsa (Tsitska)
Notable: Sviri PDO requires all three

The Rare & Indigenous

Other important varieties in natural Georgian wine

Kisi: Aromatic white from Kakheti, nearly extinct during Soviet era. Honey, pear, and walnut notes. Pheasant's Tears and Chito's Gvino make exceptional examples.

Khikhvi: Aromatic white with boxwood and wild flower notes. Late-ripening, often made in semi-sweet styles but excellent dry. Kardenakhi PDO is famous for this variety.

Chinuri: Leading variety of Kartli region. High acidity, quince character, excellent for sparkling wines. Gotsa and Tedzami produce benchmark examples.

Otskhanuri Sapere: Ancient red variety from Imereti. Intense ruby color, forest berry aromas, high acidity. Can age 20-30 years.

Tavkveri & Shavkapito: Light red varieties from Kartli, making fresh, low-tannin wines perfect for chilling.

Food Pairing & The Supra

Natural Georgian wine meets the world's most hospitable cuisine

Pairings for Amber Wines

Skin-contact whites with tannins and complexity

Walnut dishes: Satsivi (chicken in walnut sauce), pkhali (vegetable pâtés)
Grilled meats: Mtsvadi (pork skewers), khinkali (dumplings)
Aged cheeses: Guda (sheep's milk), Imeretian cheese
Spicy foods: The tannins handle spice beautifully
Vegetarian: Lobio (bean stew), ajapsandali (vegetable ratatouille)
Local match: Badrijani nigvzit (eggplant with walnut)

Pairings for Saperavi

Bold, tannic reds from Kakheti

Grilled red meats: Steak, lamb chops, game
Rich stews: Chashushuli (beef stew), kharcho (walnut meat stew)
Mushrooms: Especially with Saperavi's earthy notes
Hard cheeses: Parmesan, aged gouda
Barbecue: The smoke complements the wine's depth
Local match: Kupati (spicy sausage) with tkemali (sour plum sauce)

The Supra Tradition

The Georgian feast where wine is sacred

The supra is a traditional Georgian feast that can last for hours, directed by a tamada (toastmaster) who proposes toasts to peace, ancestors, family, and life. Wine is consumed from horn-shaped vessels called kantsi, never allowing them to touch the table until empty. The tamada's role is sacred—they must be eloquent, wise, and moderate. Natural Georgian wines, with their purity and lack of heavy oak, are perfectly suited to the supra's progression from lighter starters to heavier meat dishes. The wines' freshness and moderate alcohol (typically 12-13%) allow for sustained drinking throughout the long feast.

Visiting Natural Georgia

From the qvevri cellars of Kakheti to the humid hills of Imereti

🍇 Kakheti – The Wine Heartland

Base yourself in Sighnaghi or Telavi. Visit Pheasant's Tears (appointment essential) for the full experience including lunch. Zurab Kviriashvili offers intimate tastings in Telavi. Levani's Marani in Akhmeta provides authentic family hospitality. Don't miss the Alaverdi Monastery—monks have made wine here for 10 centuries. The Manavi micro-zone offers high-altitude Mtsvane tastings.

🏔️ Imereti – The Fresh West

Fly into Kutaisi (Wizz Air hub). Baia's Wine in Obcha is the highlight—Baia, Gvantsa, and Giorgi offer tours, tastings, and guesthouse stays with homemade Imeretian cuisine. The Sviri PDO area produces the region's most refined whites. Visit Gelati Monastery (UNESCO site) and Prometheus Caves. The region is less touristy than Kakheti, offering authentic village experiences.

🏛️ Tbilisi – Natural Wine Capital

Georgia's capital has become a natural wine hub. Visit Vino Underground (founded by John Wurdeman) for the best selection of Georgian natural wines. Gotsa Wines and Chito's Gvino are easily accessible for day trips. The Natural Wine Association headquarters hosts tastings and events. Tbilisi's restaurant scene—from traditional supras to modern Georgian fusion—showcases these wines perfectly.

7-Day Natural Wine Itinerary

Day 1 - Tbilisi: Arrive, explore the old town, dinner at a traditional restaurant with natural wine. Overnight in Tbilisi.

Day 2 - Kartli: Day trip to Gotsa Wines (Asureti) and Tedzami Wines (Garikula). Return to Tbilisi.

Day 3 - Kakheti: Drive to Sighnaghi (2 hours). Lunch and tasting at Pheasant's Tears. Overnight in Sighnaghi.

Day 4 - Telavi: Visit Zurab Kviriashvili Vineyards and Kolagis Marani (appointment needed). Explore Telavi. Overnight in Telavi.

Day 5 - Akhmeta & Kardenakhi: Morning at Levani's Marani. Afternoon at Nikalas Marani in Kardenakhi. Overnight in Telavi.

Day 6 - Imereti: Drive to Kutaisi (3 hours). Continue to Obcha for Baia's Wine—tour, tasting, and dinner with the family. Overnight at Baia's guesthouse.

Day 7 - Return: Morning in Imereti, return to Tbilisi or Kutaisi for departure.