Gotsa Wines

Village Kiketi, Tbilisi, Georgia — Natural & Biodynamic Qvevri Wines

Overview & Philosophy

Gotsa Wines is a family-run winery founded and led by Beka Gotsadze, an architect turned winemaker continuing a deep family winemaking tradition. The winery embodies a natural and biodynamic philosophy — working with living soils, traditional Georgian qvevri (buried clay amphorae), and spontaneous fermentations to express the authenticity of local terroir.

Gotsa Wines rejects industrial additives, commercial yeasts, and filtration. The wines are completely natural — unfiltered, unfined, and produced with minimal or no sulfites. Each vintage reflects both ancient methods and modern precision, emphasizing purity, balance, and energy.

Vineyards & Grapes

• Vineyard area: approximately 4 hectares, located between Marabda and Asureti within the Algeti National Parkzone.

• Altitude: ~550 m above sea level (vineyards), while the winery is higher at ~1,300 m.

• Cultivation: Organic and biodynamic, certified by Kiwa BCS (GE-BIO-141) and Demeter.

• Total vines: about 22,000, across 14 indigenous Georgian grape varieties, including Chinuri, Goruli Mtsvane, Tavkveri, Saperavi, Rkatsiteli, and Tsolikouri.

• Vineyard management avoids herbicides, pesticides, and synthetic fertilizers. Cover crops and compost are used to maintain biodiversity and soil health.

Winemaking & Cellar Techniques

• All wines are fermented and aged in qvevri — traditional clay amphorae buried underground to stabilize temperature and allow slow, natural micro-oxygenation.

• The cellar contains around 40 qvevri, divided between fermentation and aging chambers.

• Spontaneous fermentation with wild yeasts — no inoculation, no enzymes, no additives.

• Sulfur is used only to sterilize qvevri before use (by burning sulfur candles), not added to the wine itself.

• Wines are unfined, unfiltered, and bottled according to lunar cycles following biodynamic principles.

• Beka Gotsadze often experiments with skin and stem maceration and combines grape varieties from both Eastern and Western Georgia to explore balance and complexity.

Notable Wines & Styles

• Gotsa Chinuri – Amber wine with extended skin contact; floral and herbal aromatics, structured and mineral.

• Gotsa Tavkveri – Light-bodied red, vibrant acidity, notes of cherry, forest fruit, and spice.

• Gotsa Rkatsiteli – Deep amber hue, complex phenolic texture, and long maceration on skins.

• Gotsa Saperavi – Dense, dark fruit expression with natural freshness; qvevri-aged red.

• Gotsa Tsitska-Tsolikouri – Western Georgian white blend; energetic and saline.

All wines display the signature energy, clarity, and texture of qvevri fermentation and high-altitude viticulture.

Production & Distribution

• Annual output: approximately 10,000–12,000 bottles.

• Exported to numerous natural wine markets, including the U.S., U.K., Japan, France, and Scandinavia.

• Member of the Georgian Natural Wine Association and participant in international events such as RAW WINEand Real Wine Fair.

Hospitality & Experience

The Gotsa estate welcomes visitors by appointment, offering tastings, vineyard tours, and qvevri cellar visits. Guests can explore the family’s hillside vineyards and experience the intersection of traditional Georgian hospitality and biodynamic farming.

The Kiketi cellar — surrounded by oak forest — is both a working marani (wine cellar) and a reflection of Beka’s architectural background, designed with natural materials and environmental harmony in mind.