Levani’s Marani (Levani’s Marani Akhmeta)

Akhmeta, Kakheti, Georgia — Natural Qvevri & Bio-Certified Wine Estate

Location & Foundation

• The winery is located in Akhmeta, in the Kakheti region.

• Levani’s Marani was founded in 2017, on the site of a former wine cellar and with surrounding old vines (~80 years old).

• The name “Levani’s Marani” honors the founder’s grandfather, Levan, whose winemaking heritage is being revived by current owner Levan Gogoladze.

Philosophy & Identity

Levani’s Marani is committed to organic / bio-certified viticulture and natural winemaking. The estate focuses on producing wines free from additives, with no filtration or fining, and minimal sulfites. The goal is to express the purity of the fruit and the terroir of Kakheti using traditional qvevri techniques.

The project also emphasizes cultural revival — “marani” buildings (wine cellars) were historically considered special structures, and the winery reestablished old ambers (qvevri) and restored traditions passed down through families.

Vineyards & Grapes

• Grapes are bio-certified and grown in Kakheti; the estate sources from vineyards under its control or close partners.

• Key grape varieties include Saperavi (red dry), Rkatsiteli (white/amber), Kakhuri Mtsvane, and Kisi.

• Viticulture is practiced without synthetic chemicals; the focus is on healthy soils, biodiversity, and natural vine balance.

Winemaking & Cellar Techniques

• Fermentation and aging occur in qvevri (clay amphorae), buried underground to maintain stable conditions.

• Extended maceration: skins and stems remain in contact with the must for six months, followed by five months of aging without them.

• Wines are naturally clarified (through settling and time), without added yeasts or external fining/filtration.

• Temperature in the qvevri is naturally stable (around 14 °C), and cellar aging occurs near 16 °C.

• The winery houses substantial qvevri capacity (total ~18 tons of qvevri).

Production & Capacity

• In a typical season, Levani’s Marani can produce up to 10,000 bottles.

• The volume of stored wine (in qvevri) can reach about 17,000 liters across all vessels.

• The winery also produces fruit vodkas (mulberry, persimmon, quince, fig, peach, plum) and chacha (the distilled spirit from grape pomace).

• The estate is also a small wine tourism site: guests may taste wines, participate in grape harvest and traditional wine activities, bake Georgian bread, and make sweet treats and local liquors.