The Girl Wine & the Qvevri Soul
Ketevan "Keti" Berishvili is the founder of Gogo Wine — "Girl Wine" in Georgian — a project born in 2015 in the village of Artana, in the Napareuli microzone of Kakheti, Georgia. The daughter of Kakha Berishvili, a concert violinist turned pioneering natural winemaker who began producing qvevri wine in 2006, Keti grew up between the vineyards and the cellar, helping her father from a young age. After years working in a bank, she made the leap in 2015 to create her own wines independently, with the support of her father and a circle of close friends. Gogo Wine is both a personal statement and a political one: in a Georgian wine industry still very much male-dominated, Keti chose a name that celebrates the potential of women to carry forward Georgia's 8,000-year-old wine heritage. The wines are made with zero intervention — organic and biodynamic farming, foot treading, wild yeast fermentation, and aging in buried qvevri clay vessels. No chemicals, no shortcuts, no unnecessary manipulation. Just grapes, earth, and patience. The result is a portfolio of alive, vibrant, soulful wines that preserve the structure of traditional Georgian qvevri wine but with a juiciness, freshness, and spontaneity that makes them especially accessible and vibrant. Keti doesn't seek perfection; she seeks a living expression of place and moment.
The Violinist's Daughter & the Banker's Leap
The story of Gogo Wine begins not in a vineyard, but in a concert hall. Keti Berishvili's parents were both musicians from Tbilisi — her father, Kakha Berishvili, was a concert violinist who studied at Tbilisi's Conservatoire, joined a TV orchestra, and performed solos in Tbilisi concert halls during the Soviet period. But about ten years ago, Kakha made a decision that would change the family's trajectory forever: he left the city, moved to the village of Artana on the banks of a river in Kakheti, and began farming grapes and making wine. It was a radical shift — from the precision of the violin bow to the patience of the vine.
Keti grew up in Tbilisi, the Georgian capital, but she would always come out to Artana to help her father. She helped in the vineyards, in the cellar, in the marani — the traditional Georgian wine cellar where qvevri vessels are buried underground. She fell in love with the life, the rhythm of the seasons, the transformation of grape into wine. But like many young people, she first built a career elsewhere — working in a bank, in the world of finance and numbers, far from the mud and magic of the vineyard.
The pull of the vineyard, however, was too strong to resist. In 2015, Keti made her first wine independently from her father, with a little help from her friends. She called it Gogo Wine — "Girl Wine" — a name that was both playful and bold. In a world where Georgian wine is often tied to centuries-old male-dominated traditions, Keti wanted her label to stand out. Calling it "Gogo" wasn't just about identity; it was a statement: yes, a young woman can carry forward Georgia's 8,000-year-old wine heritage in her own way. Her girlfriends started coming out to help, and a community began to form around the project — a circle of women and friends who believed in what Keti was building.
Her father Kakha had started his own project, Artanuli Gvino, in 2006 — one of the pioneering natural wine labels in the Kakheti revival, made with the traditional qvevri method. He was a mentor to the generation of Kakhetian winemakers that came after him, a founder of the natural wine movement in the region. For years, father and daughter worked side by side — Kakha in the vineyards, Keti developing her own voice in the cellar. Then, in 2021, the two made a decision that unified the family legacy: the whole Berishvili family would produce wine under Keti's label, GOGO. Artanuli Gvino was retired, and Gogo Wine became the single expression of the Berishvili family's work — a project that honors the father's pioneering spirit and the daughter's bold, contemporary vision.
"My family is from Tbilisi, the capital — both my parents are musicians. But about ten years ago my father, a violinist, left the city to live in the village of Artana, on the banks of a river, and he began farming grapes and raising wine. I would always come out and help but I started to fall more and more in love with living with wine."
— Ketevan "Keti" Berishvili, on the origins of Gogo Wine
Artana, Napareuli & the Caucasus Foothills
Gogo Wine is located in the village of Artana, in the Napareuli microzone of Kakheti, Georgia — the country's most famous and prolific wine region, accounting for approximately 70% of Georgia's total wine production. Artana sits in the northwest of Kakheti, nestled between the foothills of the Tsiv-Gombori mountains and the Alazani River, on the southern slope of the Caucasus mountains. It is a landscape of rolling hills, river valleys, and ancient vineyard terraces — a place where viticulture has been practiced for millennia, where the soil carries the memory of 8,000 years of continuous winemaking tradition.
The Berishvili family owns approximately 4 hectares (around 7.5 acres) of vineyards in the Napareuli zone, planted with indigenous Georgian varieties: Saperavi, Rkatsiteli, and Kakhuri Mtsvane. These are not international grapes grafted onto Georgian rootstock; these are the grapes that have grown in this soil for thousands of years, adapted to the climate, the pests, the rhythms of the Caucasian seasons. The vineyards are farmed entirely with biodynamic preparations and organic practices — no synthetic chemicals, no industrial fertilizers. The only treatments are biological fungicides and tiny doses of copper, used with extreme restraint.
The soils of Artana are diverse and distinctive: black shale and limestone in the family parcels, with clay and river stones in the lower vineyards, and sandstone and alluvial deposits in other areas. This geological diversity gives the wines their complexity — the shale contributing minerality and structure, the clay providing water retention and richness, the river stones adding drainage and warmth. The climate is continental, with hot, dry summers, cold winters, and significant diurnal temperature variation that preserves acidity and develops phenolic complexity in the grapes.
What sets the Berishvili farming apart is not just what they do, but how they do it. Grapes are transported by horse from the vineyards to the cellar — a practice that seems almost anachronistic in the modern world, but one that maintains a deeply human scale and a direct connection to the land. The distance from vineyard to marani (wine cellar) is just 1 kilometre, but that kilometre is traveled at the pace of a horse, not a machine. It is a statement of values: slowness, care, respect for tradition, and a refusal to industrialize what should remain artisanal. The harvest usually takes place at the end of September, sometimes in the middle, depending on the year — nature dictates the timing, not a calendar.
Village Artana, Napareuli microzone, Kakheti Region, Georgia. Northwest Kakheti, between foothills of Tsiv-Gombori mountains and Alazani River. Southern slope of the Caucasus mountains. Continental climate: hot dry summers, cold winters, significant diurnal variation. ~4 hectares family vineyards. Black shale, limestone, clay, river stones, sandstone, alluvial deposits. Indigenous varieties: Saperavi, Rkatsiteli, Kakhuri Mtsvane. Distance from vineyard to marani: 1 kilometre.
Farmed entirely with biodynamic preparations. No synthetic chemicals. Biological fungicides and tiny doses of copper only. Grapes transported by horse from vineyard to cellar — maintaining deeply human scale and direct connection to land. Harvest timing dictated by nature, not calendar — usually end of September, sometimes mid-September depending on vintage. Sustainable, low-intervention viticulture honoring 8,000 years of Georgian tradition.
Large egg-shaped clay vessels buried underground, lined with beeswax. Used for fermentation, maceration, and aging. UNESCO Intangible Cultural Heritage. Kakhetian method: whites ferment with skins for months, creating amber wines with tannins and complex phenolic compounds. The qvevri is Georgia's gift to the world of wine — the oldest continuous winemaking vessel still in use, connecting every bottle to 8,000 years of history.
Rkatsiteli — Georgia's most planted white grape, amber wine star, high acidity, complex phenolics. Saperavi — teinturier red grape (red flesh), deep color, powerful tannins, plum and spice. Kakhuri Mtsvane — aromatic white, floral, citrus, mineral. Also work with rare varieties from friends: Chinuri, Goruli Mtsvane, Danakharuli, Shavkapito, Tavkveri, Tsolikouri. Over 525 indigenous Georgian varieties exist; Gogo focuses on the authentic, the rare, and the expressive.
Zero Intervention & the Living Qvevri
At Gogo Wine, the philosophy is as simple as it is radical: zero intervention. This is not a marketing slogan; it is a way of being. From the vineyard to the bottle, Keti and Kakha Berishvili intervene as little as possible, allowing the grapes, the wild yeasts, the qvevri, and the passage of time to do the work. The winemaking techniques are deeply traditional, with an emphasis on manual practices: foot treading, hand harvesting, spontaneous fermentation, and aging in buried qvevri vessels. No cultured yeasts, no enzymes, no fining, no filtration, no added sulfites beyond what is naturally occurring. The only manipulation is the racking of wine from one qvevri to another once maceration is complete.
The process begins in the vineyard, where grapes are hand-harvested at optimal maturity. They are then transported by horse to the marani, where the real transformation begins. For the skin-contact wines — the amber wines that Georgia is famous for — the grapes are foot-trodden and placed into qvevri with their skins, stems, and seeds. The qvevri are sealed and buried underground, where the temperature remains constant and the fermentation proceeds slowly, naturally, over months. White grapes like Rkatsiteli and Mtsvane may spend 6 to 8 months on skins, developing the tannins, color, and phenolic complexity that define Georgian amber wine. Red grapes like Saperavi may see shorter macerations or be blended with white grapes to create lighter, more complex reds.
"Ti Sogno Bene" — The Rkatsiteli Amber of Artana: The Ti Sogno Bene is Gogo Wine's signature amber wine — a skin-contact Rkatsiteli that captures everything Keti believes about qvevri winemaking and the expressive potential of Georgia's most planted white grape. The grapes come from vines of more than 40 years old, grown in clay and river stone soils in Artana. They are hand-harvested, foot-trodden, and macerated on skins in qvevri for 7 months. After maceration, the wine is left for a further 2 months in a mix of stainless steel and qvevri, allowing it to settle and integrate before bottling. In the glass, it is a vibrant amber with golden reflections — the color of late-afternoon Caucasian sunlight. The nose offers dried apricot, orange peel, walnut, wild honey, and a distinct mineral note that speaks of the river stones and shale of Artana. The palate is medium to full-bodied, with grippy tannins, vibrant acidity, and a long, complex, savoury finish that seems to echo the 8,000 years of qvevri tradition. It is a wine of both immediate pleasure and contemplative depth — a wine that proves that when Rkatsiteli is grown with care, harvested with patience, and fermented with zero intervention in buried clay, the result is an amber wine of extraordinary authenticity and soul. Serve at 12–14°C. ~€22–€32 / ~$24–$36.
"L'Anamour" — The Red-White Blend of Kakheti: The L'Anamour is Gogo Wine's most distinctive and innovative cuvée — a 50/50 blend of Rkatsiteli and Saperavi that challenges conventional categories and reveals new dimensions of Georgian blending. The Rkatsiteli sees 8 months of skin contact in qvevri, developing the tannins, color, and phenolic depth of an amber wine. This is then blended into foot-crushed Saperavi juice, and the final wine ages for 4 months in qvevri and stainless steel. The result is a wine that is neither purely red nor purely amber — it occupies a unique space, a light red with the structure of skin-contact white and the fruit of Saperavi. In the glass, it is a pale ruby with amber edges. The nose offers fresh cherry, raspberry, dried herbs, and a hint of spice. The palate is light to medium-bodied, with gentle tannins, vibrant acidity, and a long, fruity, refreshing finish. It is a wine of joy and curiosity — the perfect companion to a Georgian supra (feast), a plate of khachapuri, or an evening with friends who appreciate wines that refuse to be categorized. Serve slightly chilled at 14–16°C. ~€24–€34 / ~$26–$38.
"Saturn / Ça Tourne" — The Mtsvane Amber: The Saturn (also known as Ça Tourne) is Gogo Wine's most elegant and aromatic amber wine — a cuvée made from 90% Mtsvane and 10% Pink Rkatsiteli, sourced from vines of more than 30 years old in clay and river stone soils. The grapes are foot-trodden and macerated on skins for 7 months in qvevri, then aged for 5 months in a combination of qvevri and stainless steel before blending and bottling. Mtsvane brings a floral, citrus, and mineral character that is more delicate and aromatic than Rkatsiteli, while the Pink Rkatsiteli adds a touch of color and structural complexity. In the glass, it is a luminous amber with copper reflections. The nose offers white flowers, green apple, quince, and a distinct chalky minerality. The palate is medium-bodied, with fine tannins, bright acidity, and a long, elegant, mineral finish. It is a wine of finesse and purity — a wine that shows the softer, more fragrant side of Georgian amber wine. Serve at 10–12°C. ~€22–€32 / ~$24–$36.
"Artanuli Gvino Saperavi" — The Classic Red of Kakheti: The Artanuli Gvino Saperavi is the Berishvili family's classic red — a pure Saperavi made in the traditional Kakhetian style, honoring the grape that has defined Georgian red wine for millennia. The grapes come from organically and biodynamically farmed vineyards in clay and river stone soils, hand-harvested and foot-trodden. The maceration on skins lasts for 5 days, followed by aging in qvevri and stainless steel for 6 months. In the glass, it is deep purple with garnet reflections. The nose offers beautiful red plum and damson notes, meeting warming liquorice, cedar, and tea leaves. The palate is medium to full-bodied, with lively tannins, refreshing acidity, and a long, spicy, fruity finish. It is a wine that balances the power of Saperavi with the elegance of careful, attentive winemaking — a wine that can be enjoyed young for its fruit and vibrancy, or aged for 3–5 years to develop tertiary complexity. Serve at 16–18°C. ~€20–€30 / ~$22–$34.
"Poliamoria" — The Three-Grape Field Blend: The Poliamoria is Gogo Wine's most complex and textured cuvée — a blend of Saperavi, Mtsvane, and Rkatsiteli, all macerated on skins for 7 months, foot-trodden, and fermented with native yeasts. Produced by Keti and Kakha Berishvili together, this wine represents the full spectrum of the family's vineyards: the red depth of Saperavi, the aromatic lift of Mtsvane, and the phenolic structure of Rkatsiteli. In the glass, it is a deep amber-red with a slight natural haze. The nose offers earthy sour cherry, rye bread, and cinnamon notes. The palate is textured and layered, with refreshing acidity and lively tannins that grip the palate and demand food — grilled meats, aged cheeses, or the rich stews of a Georgian supra. It is a wine of conversation and community, made to be shared around a table laden with food and laughter. Serve at 14–16°C. ~€26–€36 / ~$28–$40.
"La Vida Es Un Carnaval" — The Long Maceration Red: The La Vida Es Un Carnaval is Gogo Wine's most powerful and intense cuvée — a blend of 60% Saperavi, 30% Rkatsiteli, and 10% Mtsvane, foot-crushed and co-fermented in qvevri where it ages on the skins for 10 months. This is the longest maceration in the Gogo portfolio, and it produces a wine of extraordinary depth, tannin, and complexity. The Saperavi provides color and structure, the Rkatsiteli adds phenolic grip and amber nuance, and the Mtsvane contributes aromatic lift and acidity. In the glass, it is deep ruby with purple reflections. The nose is intense and complex: dark cherry, blackberry, dried fig, tobacco, and a hint of wild herbs. The palate is full-bodied, with massive but ripe tannins, vibrant acidity, and a long, powerful, savoury finish. It is a wine for the patient and the adventurous — a wine that rewards cellaring and demands a hearty meal. Serve at 16–18°C. Age 5–10 years. ~€28–€38 / ~$30–$42.
"Moksa" — The Dark Spicy Rosé: The Moksa is Gogo Wine's most charming and unexpected wine — a rosé made from Chinuri, Goruli Mtsvane, and Danakharuli, grapes that were a gift from friends in the Kartli and Imereti regions. Half of the juice is foot-crushed in an ancient wooden press (Satsunakeli), and the remaining half is aged on skins for 7 months. The result is a dark, spicy rosé that blurs the line between pink and amber. In the glass, it is pinkish-medium pale amber. The nose offers dried redcurrant, blood orange tea, rose, and warm scrubbed herbs. The palate is light to medium-bodied, with gentle tannins, medium-high acidity, and a long, floral, herbal finish. It is a wine for orange-wine skeptics — approachable, elegant, yet distinctly a skin-contact wine with character and depth. Serve well chilled at 8–10°C. Drink within 1–2 years. ~€22–€32 / ~$24–$36.
"Tire Amour" — The Tropical Rosé: The Tire Amour is Gogo Wine's most aromatic and refreshing rosé — made from Shavkapito and Tavkveri, grapes gifted by friends and foot-trodden before spontaneous fermentation on the skins. Produced by Keti and Kakha Berishvili, this unfiltered rosé is a burst of tropical energy. In the glass, it is pale salmon with a slight natural haze. The nose is packed with tropical notes of guava and dragon fruit, leading to candied peach and a beautiful, biting freshness. The palate is light-bodied, with crisp acidity, gentle texture, and a long, fruity, refreshing finish. It is a wine of summer and spontaneity — perfect for aperitifs, picnics, or simply the pleasure of a glass poured on a warm afternoon. Serve well chilled at 8–10°C. Drink young. ~€22–€32 / ~$24–$36.
"Vivir Es Vivir" — The Tsolikouri Expression: The Vivir Es Vivir is Gogo Wine's most westerly cuvée — a 100% Tsolikouri from friends in the Kartli and Imereti regions, harvested by hand, foot-trodden, fermented in stainless steel, and aged in qvevri. Tsolikouri is one of Georgia's most elegant white varieties, known for its high acidity, citrus character, and mineral backbone. In the glass, it is pale straw with greenish reflections. The nose offers lemon, green apple, white flowers, and a distinct chalky minerality. The palate is light to medium-bodied, with razor-sharp acidity, delicate texture, and a long, clean, mineral finish. It is a wine of purity and place — a wine that shows the freshness and elegance of western Georgian varieties interpreted through Keti's zero-intervention lens. Serve at 8–10°C. Drink within 2–3 years. ~€24–€34 / ~$26–$38.
"ChiAmami" — The Rkatsiteli-Saperavi Light Red: The ChiAmami is Gogo Wine's most playful and drinkable red — made from 80% Rkatsiteli, which is matured on the skins of black-colored Saperavi in qvevri, making up the remainder of the blend. The result is a fresh, lifted wine with bright notes of red raspberry and plum, and just enough tannic grip to keep it interesting. It is light in body, low in alcohol, and incredibly drinkable — a wine that captures the joyful, glou-glou side of natural winemaking. In the glass, it is bright ruby with purple reflections. The nose offers fresh cherry, wild strawberry, and a hint of spice. The palate is light-bodied, with gentle tannins, vibrant acidity, and a long, fruity, refreshing finish. It is the perfect companion to a casual meal, a plate of khinkali (Georgian dumplings), or an afternoon with friends. Serve slightly chilled at 12–14°C. Drink within 1–2 years. ~€22–€32 / ~$24–$36.
Vessels & The Marani: The heart of Gogo Wine is the marani — the traditional Georgian wine cellar where qvevri vessels are buried underground. The Berishvili marani houses qvevri of various sizes, each lined with beeswax and buried deep in the earth to maintain constant temperature throughout the year. The qvevri are not merely vessels; they are living participants in the winemaking process. The clay breathes, the beeswax seals, and the earth insulates — creating an environment where fermentation proceeds slowly and naturally, without the need for temperature control or artificial intervention. For some cuvées, stainless steel is used after qvevri aging to preserve freshness and allow the wine to settle before bottling. But the soul of every Gogo wine is forged in clay and earth — in the qvevri, the oldest continuous winemaking vessel in the world, recognized by UNESCO as an Intangible Cultural Heritage of Humanity.
"Ti Sogno Bene" — "Rkatsiteli from 40+ Year Old Vines in Clay & River Stone Soils — 7 Months Skin Contact in Qvevri, 2 Months in Qvevri & Stainless Steel — The Vibrant Amber Soul of Artana"
The Ti Sogno Bene is Gogo Wine's flagship and most representative amber wine — the cuvée that encapsulates everything Keti Berishvili believes about zero-intervention winemaking, the qvevri tradition, and the transformative power of Georgia's indigenous grapes when grown with care and fermented with patience. It is not merely a skin-contact white; it is a testament to the beauty of Rkatsiteli when cultivated organically, harvested by hand, foot-trodden with friends, and left to ferment and age in a clay vessel buried in the earth for seven months. The name — "I Dream Well" in Italian — evokes the dream that Keti had of making wine, the dream that her father had of leaving the city for the vineyard, and the dream that every bottle of Gogo Wine represents: that a young woman, with the support of her family and friends, can carry forward one of the world's oldest wine traditions in her own way.
The viticulture is organic and biodynamic across the family vineyards. Keti and Kakha focus on soil health, biodiversity, and the long-term vitality of their 4 hectares in the Napareuli microzone. The Rkatsiteli vines are more than 40 years old — gnarled, deep-rooted, and expressive — growing in soils of clay and river stones that imprint the wine with a distinct mineral character. The farming is manual and attentive: pruning, canopy management, harvest timing, and soil care are all guided by observation and intuition, not by chemical schedules or industrial protocols. The result is grapes of extraordinary purity and concentration — grapes that carry the imprint of Artana, the Caucasus foothills, and the patient work of two generations.
In the cellar, the grapes are hand-harvested and transported by horse to the marani. They are foot-trodden — crushed by human feet, not mechanical presses — a practice that is gentle, selective, and deeply traditional. The juice, skins, stems, and seeds are placed into buried qvevri, which are sealed and left underground for 7 months. During this time, fermentation proceeds spontaneously with wild yeasts, and the wine develops the tannins, color, and phenolic complexity that define Georgian amber wine. There is no punching down, no stirring, no temperature control — just the slow, natural transformation of grape into wine, guided by the clay, the earth, and the passage of time. After 7 months, the wine is racked from one qvevri to another, and then left for a further 2 months in a mix of qvevri and stainless steel to settle and integrate before bottling. No filtration, no fining, no added sulfites.
In the glass, it is a vibrant amber with golden reflections — the color of late-afternoon Caucasian sunlight filtering through ancient vine leaves. The nose is complex and inviting: dried apricot, orange peel, walnut, wild honey, and a distinct mineral note that speaks of the river stones and black shale of Artana. There are hints of dried herbs, a touch of beeswax from the qvevri lining, and a subtle floral note that adds depth and intrigue. The palate is medium to full-bodied, with grippy but elegant tannins, vibrant acidity, and a long, complex, savoury finish that seems to echo the 8,000 years of qvevri tradition — the Caucasus mountains, the Alazani River, the patient work of biodynamic farming, and the bold spirit of a young woman who dared to call her wine "Girl Wine" all present in every sip. It is a wine of great depth and authenticity — a wine that proves that when Rkatsiteli is grown on Georgian soil, harvested with human hands, and made with zero intervention, the result is an amber wine of both immediate pleasure and genuine soul.
The Ti Sogno Bene is a wine of the table and the spirit — it pairs beautifully with grilled fish, roasted vegetables, aged cheeses, walnut-based dishes, or simply with good bread and tkemali (Georgian sour plum sauce) as the afternoon light filters through the vines of Artana. Serve at 12–14°C. It is meant to be enjoyed with curiosity and an open heart, though it will develop beautifully over 3–5 years in the cellar. Every bottle is a testament to the power of a violinist's dream, a banker's leap, and the enduring magic of wines that honor the qvevri, the indigenous grape, and the fearless spirit of Ketevan "Keti" Berishvili. ~€22–€32 / ~$24–$36.
The Gogo Wine Range
Keti and Kakha Berishvili produce a small, carefully crafted portfolio of natural wines from their 4 hectares in Artana, Napareuli, Kakheti, Georgia, as well as from grapes gifted by friends in other regions. All wines are made with zero intervention: organic and biodynamic farming, hand harvesting, foot treading, wild yeast fermentation, and aging in buried qvevri vessels. No chemicals, no filtration, no added sulfites. The portfolio includes amber wines (skin-contact whites), light reds, classic reds, rosés, and experimental cuvées — each one a living expression of place, grape, and moment. Since 2021, all Berishvili family production is released under the Gogo Wine label. Prices are approximate and in USD/EUR.
Gogo Wine / Artanuli Gvino is a family winery in Artana, Napareuli microzone, Kakheti, Georgia. Ketevan "Keti" Berishvili founded Gogo Wine in 2015; her father Kakha Berishvili started Artanuli Gvino in 2006. Since 2021, all family production is released under the Gogo Wine label. The family owns 4 hectares of vineyards with Saperavi, Rkatsiteli, and Kakhuri Mtsvane, farmed organically and biodynamically. Grapes are transported by horse from vineyard to cellar. All wines are made with zero intervention: foot treading, wild yeast fermentation, qvevri aging, no filtration, no added sulfites. The portfolio includes amber wines, light reds, classic reds, rosés, and experimental cuvées. Keti also works with grapes gifted by friends from Kartli, Imereti, and other regions. Distributed by Sager and Wine, Cuvée 3000, Rosforth, Raisin, Loofok, Roniselects, and select natural wine retailers across Europe and beyond. Contact: ketevanberishvili@gmail.com, +995 599 181 101, Giorgi Shatberashvili 74, Village Artana, Kakheti, Georgia.
Address: Giorgi Shatberashvili 74, Village Artana, Kakheti, Georgia
Phone: +995 599 181 101
Email: ketevanberishvili@gmail.com
