The Alaverdi Hills & the Doctor's Revival
Levani's Marani — also known as Levani's Marani Akhmeta — is a bio-certified natural wine estate in the town of Akhmeta, in the heart of Georgia's renowned Kakheti region. Founded in 2017 by Levan Gogoladze, a doctor by training, the winery is named in honour of his grandfather Levan, whose winemaking heritage Levan is determined to revive and continue. The estate is situated on the site of an ancient wine cellar, surrounded by vines that are approximately 80 years old — living witnesses to a family tradition that stretches back over a century. Levan's ancestors on both his mother's and father's sides used to make amber wine in separately standing buildings called marani, structures that were treated as holy houses because a special wine — Zedashe — was made there, and each year one qvevri of such wine was given to the church for the Eucharist service, as the blood of Jesus Christ. Four generations of Gogoladze grandparents maintained marani for over 100 years, but later, due to building depreciation and the difficulties of winemaking, they lost their primary function. In 2017, Levan — inspired by this sacred legacy and supported by his parents, who are also doctors — revived the old marani tradition. He applied for a government line of credit through the "Enterprise Georgia" project, built a new marani building in one year, and in 2018 produced his first qvevri wine from bio-certified grapes, bottled in 2019. The estate now produces up to 10,000 bottles annually, with qvevri capacity totalling approximately 17,000 litres across all vessels. All wines are crafted using traditional Kakhetian methods: six months of maceration on skins and stems in buried qvevris, followed by five months of ageing without them, with no added yeasts, no additives, no filtration or fining, and minimal sulfites. The estate also produces fruit vodkas (mulberry, persimmon, quince, fig, peach, plum) and traditional Georgian chacha. The marani is designed in museum style, displaying old tools used for winemaking for hundreds of years. Visitors can taste wines, participate in grape harvest, bake Georgian bread, make traditional Churchkhela sweets, distill vodka, enjoy traditional barbecue, and experience the full warmth of Georgian hospitality. Awarded Gold and Silver medals at the International Qvevri Wine Competition 2020.
The Gogoladze Legacy & the Doctor's Hands
The story of Levani's Marani begins not in 2017, but over a century earlier, when Levan Gogoladze's ancestors — on both his mother's and father's sides — established the family tradition of making amber wine in specially constructed buildings called marani. In the rural communities of Kakheti, these structures were not merely production facilities; they were treated as holy houses, sacred spaces where a special wine called Zedashe was produced each year. This wine was so revered that one qvevri of it was given annually to the church for the Eucharist service, offered as the blood of Jesus Christ. For four generations, the Gogoladze family maintained these marani, burying qvevris in the earth, harvesting grapes by hand, and continuing a winemaking tradition that was as much spiritual as it was agricultural.
Yet time and hardship took their toll. As buildings depreciated and the difficulties of maintaining small-scale winemaking mounted, the family marani gradually lost their primary function. The old qvevris were buried and forgotten; the marani buildings fell into disuse; the tradition that had sustained the family for over 100 years very nearly disappeared. Many of the old qvevris were on land that had been sold, and when Levan Gogoladze — the current owner — sought to revive the tradition, he discovered that the new owner of that land had to be asked permission to dig out the ancient vessels. In this difficult process, two of the old qvevris cracked, casualties of time and the harshness of extraction.
But Levan was determined. He went to a master qvevri maker who had been crafting these clay vessels for over 60 years, ordered four new qvevris, and — in respect to his desire to revive old traditions — the artisan added four more as a gift. With eight new qvevris and the surviving old ones, Levan now had enough capacity to think seriously about building a new marani. He used his own savings, applied for a special line of credit offered through the Georgian government-financed project "Enterprise Georgia," and received it. In just one year, he had a new building. Government programs helped him buy all the necessary equipment. And in 2018, he produced his first qvevri wine from bio-certified grapes — the first vintage of a renewed family tradition, bottled in 2019.
Levan Gogoladze is not a typical vigneron. He is a doctor by training, as are his parents — a family of medical professionals who understand, in Levan's own words, "what a huge role healthy food has in growing healthy generations." This medical background informs every aspect of the winery's philosophy: the commitment to bio-certified viticulture, the rejection of synthetic chemicals, the insistence on natural processes, and the belief that wine — like food — should nourish rather than harm. The Gogoladze family uses only bio products in their winery, a choice rooted not in marketing but in medical conviction. They know what chemicals do to the human body, and they refuse to put them in their wine.
Since its first vintage in 2018, Levani's Marani has grown from a revived family project into a recognised name in Georgian natural wine, with a capacity of 10,000 bottles annually and a total qvevri storage volume of approximately 17,000 litres. The estate is a bio-certified organic producer, a member of the Georgian natural wine community, and a participant in international natural wine fairs and competitions — including the International Qvevri Wine Competition 2020, where the estate won a Gold Medal for its Kakhuri Mtsvane 2019, Silver Medals for its Rkatsiteli 2018 and Kakhuri Mtsvane 2018, and Bronze Medals for its Saperavi 2018 (red semi-sweet) and Saperavi 2019 (red dry). The marani is also a living museum and a tourism destination: guests can taste wines, tour the cellar, participate in grape harvest and traditional wine activities, bake Georgian bread in a traditional tone oven, make Churchkhela (traditional Georgian sweets), distill fruit vodkas and chacha, enjoy traditional barbecue, and experience the full warmth of Georgian hospitality — often prepared by Levan's mother, whose khinkali (Georgian dumplings) have become legendary among visitors.
"My ancestors from my mother's and father's side used to do amber wine in separately standing buildings called Marani. These buildings were treated as holy houses, because special wine — Zedashe — was made here and each year one amber of such wine was given to church for Eucharist service (as blood of Jesus Christ). What I remember and know by facts 4 generations of my grandparents used to have Marani for over 100 years."
— Levan Gogoladze, Founder & Winemaker
The Alaverdi Village & the Ancient Vines
The Akhmeta municipality is one of the most historically significant and agriculturally rich areas within Kakheti — Georgia's premier wine region, which produces approximately 70% of the country's wine. Located in the Alazani River basin, Akhmeta has been cultivated for viticulture since antiquity, its hills and valleys shaped by millennia of human hands working in harmony with the Caucasian landscape. The town of Akhmeta sits at a strategic crossroads in eastern Georgia, surrounded by villages that have maintained wine traditions through wars, Soviet occupation, and the difficult transition to independence. It is a landscape of extraordinary beauty and agricultural richness — a place where vineyards, orchards, and wild nature intermingle in a patchwork of green that has remained largely unchanged for centuries.
Levani's Marani is located at 77 Chavchavadze Street, Akhmeta, Kakheti — on the site of an ancient wine cellar, surrounded by vines that are approximately 80 years old. These are not young, recently planted vines; they are living witnesses to a century of Georgian history, rooted in soils that have produced wine since the Neolithic era. The estate sources its grapes from bio-certified vineyards in the Alaverdi village of Kakheti — a historic viticultural area known for the quality of its indigenous varieties and the purity of its terroir. The grapes are biologically pure, harvested from healthy soils farmed without synthetic chemicals, with a focus on biodiversity and natural vine balance.
The farming at Levani's Marani is rigorously bio-certified organic — a commitment rooted in the Gogoladze family's medical background and their understanding of the relationship between healthy soil, healthy food, and healthy people. No synthetic fertilisers, no pesticides, no herbicides, no systemic chemicals. The focus is on healthy soils, biodiversity, and natural vine balance — allowing the vines to express their full genetic potential without chemical suppression or artificial stimulation. The 80-year-old vines around the marani are particularly prized: they are deeply rooted, naturally resistant to many diseases, and produce grapes of extraordinary concentration and character. These are not grafted, industrial vines; they are the survivors of a pre-modern viticulture, still bearing fruit after eight decades of Georgian sun and Caucasian winter.
The soils of the Alaverdi area are typical of the Kakheti region — a mix of alluvial deposits from the Alazani River, clay-heavy earth, and mineral-rich subsoil that forces vines to struggle and concentrate their flavours. The climate is continental, with hot, dry summers that provide perfect conditions for grape ripening, and cold winters that kill pests and reset the vine's annual cycle. The Alazani basin is protected from cold northern winds by the Greater Caucasus Mountains, while its open eastern aspect captures the morning sun. These are conditions that have produced exceptional wine for eight millennia, and that continue to yield grapes of remarkable depth and character when farmed with care and respect.
The indigenous varieties cultivated at Levani's Marani represent the classic grapes of Kakheti — varieties that have been cultivated in this region for centuries and that speak of its soil, its climate, and its history in a way that international grapes never could. Saperavi — the great teinturier red of Kakheti, with red flesh and red juice, producing dense, powerful wines of dark fruit and spice. Rkatsiteli — Georgia's most widely planted white grape, versatile and vigorous, capable of producing everything from crisp whites to deep amber wines with extended skin contact. Kakhuri Mtsvane — the "green" grape of Kakheti, bright and aromatic with high acidity and citrus character. Kisi — the aromatic white of Kakheti, with floral complexity and dried fruit character. These are not international clones; they are Georgian grapes with Georgian identity, and they are the voice of Levani's Marani in every bottle.
Town of Akhmeta, Alaverdi village, Kakheti region, eastern Georgia. Address: 77 Chavchavadze Street, Akhmeta. Site of ancient wine cellar. Continental climate, hot dry summers, cold winters. Protected by Greater Caucasus Mountains. Historic viticultural area within the Alazani River basin.
Soil: mix of alluvial deposits from the Alazani River, clay-heavy earth, mineral-rich subsoil. Good drainage, deep mineral structure. Forces vines to struggle and concentrate flavours. The source of the depth and character that defines Levani's Marani wines.
Rigorously bio-certified organic. No synthetic fertilisers, no pesticides, no herbicides, no systemic chemicals. Focus on healthy soils, biodiversity, natural vine balance. Medical family's conviction: healthy food for healthy generations. 80-year-old vines, deeply rooted, naturally resistant.
Saperavi (teinturier red, dense and powerful). Rkatsiteli (most planted white, versatile, amber potential). Kakhuri Mtsvane ("green" grape, bright, aromatic, citrus). Kisi (aromatic white, floral, dried fruit). The classic grapes of Kakheti in their purest bio-certified expression.
The Qvevri & the Six-Month Sacrament
At Levani's Marani, the winemaking philosophy is one of profound traditionalism and minimal intervention — a commitment to expressing the purity of Kakhetian fruit and the authenticity of indigenous varieties through methods that have remained unchanged for centuries. All wines are crafted using the traditional Kakhetian method: fermentation and ageing occur in qvevris — large, egg-shaped clay amphorae buried underground to maintain stable temperature and humidity — with extended maceration of grape skins and stems for six months, followed by five months of ageing without them. This natural approach ensures prolonged maceration and effective clarification, resulting in wines made without added yeasts, without additives, without filtration or fining, and with minimal sulfites. The temperature in the qvevri is naturally stable at around 14°C, and cellar ageing occurs near 16°C — conditions that have produced exceptional wine for 8,000 years and that continue to do so at Levani's Marani today.
The vinification process is meticulous, labour-intensive, and deeply rooted in Kakhetian tradition. The grapes are hand-harvested from bio-certified vineyards in Alaverdi village, then crushed and transferred to the buried qvevris for fermentation. For white and amber wines, the Kakhetian method is employed: the juice ferments together with skins, seeds, and stems for six months — an extended maceration that transforms white grapes into amber wines of extraordinary textural depth, phenolic complexity, and natural stability. For red wines, the pomace remains in contact with the juice for the same extended period, extracting colour, tannins, and aromatic compounds that define the dense, powerful character of Saperavi. After the six-month maceration period, the wines are separated from the solids and continue to age in qvevri for an additional five months, developing clarity, complexity, and the stability that only time and clay can provide.
During fermentation and ageing, Levan monitors the process with the attentiveness of a doctor monitoring a patient. The qvevris, buried deep in the earth, maintain stable temperature throughout the year, providing natural thermal inertia that protects the wine from the extremes of the Georgian climate. The native yeasts that ferment the must are not added; they are present on the grape skins, in the cellar air, and in the very clay of the qvevris themselves — a microbial ecosystem that has evolved over decades and that gives Levani's Marani wines a unique aromatic fingerprint. There is no temperature control technology, no stainless steel, no oak barrels — just the natural cool of the earth, the ancient clay, and the patient hand of a doctor who understands that the best medicine is often the simplest.
"Saperavi" — The Dense, Powerful Red: The Saperavi is Levani's Marani's great red — a qvevri-aged wine made from the teinturier grape with red flesh and red juice, the most important indigenous red variety of Kakheti. Fermented with native yeasts and aged in qvevri with six months of extended maceration on skins and stems, it develops a wine of remarkable depth, natural tannins, and bright acidity that balances its dark power. In the glass, it is deep purple-black with violet reflections. The nose offers blackberry, black cherry, plum, black pepper, and a smoky, earthy undertone from the Alaverdi soils. The palate is full-bodied, with firm but ripe tannins, high acidity, and a long, complex, savoury finish. Available in both dry and semi-sweet styles — the dry version awarded Bronze at the International Qvevri Wine Competition 2020. Serve at 16–18°C. Decant if possible. Age 5–12 years. ~€14–€22 / ~$15–$24 USD.
"Rkatsiteli" — The Amber Classic: The Rkatsiteli is Levani's Marani's flagship amber wine — made from Georgia's most widely planted white grape, fermented and aged in qvevri with the traditional six-month Kakhetian maceration on skins, seeds, and stems. This extended contact transforms the white grape into a wine of deep amber hue, complex phenolic texture, and extraordinary stability. In the glass, it is deep copper-amber with a slight natural haze. The nose offers dried apricot, golden apple, sweet tea, honey, and a distinct earthy, nutty undertone. The palate is full-bodied, with pronounced tannins, high acidity, and a long, savoury, mineral finish. Awarded Silver at the International Qvevri Wine Competition 2020. It is a serious wine for serious drinkers — the liquid expression of a tradition that the Gogoladze family has maintained for over a century. Serve at 14–16°C. Age 5–10 years. ~€12–€18 / ~$13–$20 USD.
"Kakhuri Mtsvane" — The Gold Medal Amber: The Kakhuri Mtsvane is Levani's Marani's most celebrated wine — the estate's Gold Medal winner at the International Qvevri Wine Competition 2020, and proof that this bright, aromatic "green" grape of Kakheti can achieve world-class expression when handled with traditional precision. Fermented in qvevri with six months of extended skin and stem contact, it develops a wine of extraordinary aromatic intensity, textural depth, and natural elegance. In the glass, it is deep amber-gold with bright clarity. The nose offers citrus, green apple, white flowers, honey, and a subtle herbal note that evokes the wild grasses of the Alaverdi hills. The palate is medium to full-bodied, with gentle tannins, vibrant acidity, and a long, clean, refreshing finish that seems to unfold in layers. The 2019 vintage won Gold; the 2018 vintage won Silver — back-to-back recognition of this cuvée's exceptional quality. Serve at 12–14°C. Drink young to medium term. ~€12–€18 / ~$13–$20 USD.
"Kisi" — The Aromatic Amber: The Kisi is Levani's Marani's most aromatic and complex amber wine — made from the Kisi grape, an indigenous Kakhetian variety known for its floral perfume and dried fruit character. Fermented in qvevri with the traditional six-month maceration, it produces a wine of extraordinary aromatic intensity and textural sophistication. In the glass, it is deep amber with a slight haze. The nose offers orange blossom, dried apricot, honey, wildflowers, and a distinct spicy note. The palate is full-bodied, with firm tannins, vibrant acidity, and a long, complex, lingering finish. It is a wine for the patient and the passionate — proof that Georgia's lesser-known varieties can produce expressions of genuine world-class quality when farmed bio-organically and vinified with traditional patience. Serve at 12–14°C. Age 5–10 years. ~€14–€22 / ~$15–$24 USD.
Fruit Vodkas & Chacha — The Distilled Tradition: Beyond wine, Levani's Marani produces a range of traditional Georgian spirits that reflect the estate's commitment to using every part of the harvest and preserving every aspect of Georgian drinking culture. Fruit vodkas — mulberry, persimmon, quince, fig, peach, and plum — are distilled from organically grown fruits, capturing the essence of the Kakhetian orchard in liquid form. Chacha, the traditional Georgian grape spirit distilled from pomace after wine pressing, is produced with the same bio-certified purity that defines the wines. These are not commercial spirits; they are traditional medicines, celebratory drinks, and cultural artifacts — the kind of homemade liquors that Georgian families have produced for generations, now made available to visitors who want to understand the full breadth of the country's drinking traditions.
Vessels & The Cellar: The Levani's Marani cellar in Akhmeta is a place of living history and museum-style preservation — a new marani building constructed in 2017, but designed to honour the sacred tradition of the family's century-old heritage. The qvevris are a mix of surviving old vessels and new ones crafted by a master artisan with 60 years of experience — eight new qvevris, four ordered and four gifted in respect to Levan's desire to revive old traditions. Together, they hold a total capacity of approximately 17,000 litres of wine. The cellar is cool, dark, and quiet, with a natural temperature of around 14°C in the qvevris and 16°C in the storage area — the perfect environment for the slow, patient transformation of grape into wine. The marani is also a museum: old tools used for winemaking for hundreds of years are displayed on the walls, telling the story of Georgian viticulture through the objects that shaped it. As Levan tends his qvevris, punching down caps, monitoring fermentation, and waiting for the moment when each wine is ready to be bottled, he is not merely making wine; he is continuing a conversation that began with his great-great-grandparents, in the same village, with the same earth beneath his feet, with the same sacred purpose — to produce wine worthy of the church, worthy of the family, and worthy of the name Levani's Marani.
"Kakhuri Mtsvane" — "Gold Medal, International Qvevri Wine Competition 2020 — Deep Amber-Gold, Bright Clarity — Citrus, Green Apple, White Flowers, Honey, Herbal Note — Medium-Full Body, Gentle Tannins, Vibrant Acidity, Long Clean Refreshing Finish — The Celebrated Soul of Kakheti"
The Kakhuri Mtsvane is Levani's Marani's most celebrated and acclaimed wine, its signature amber expression, and the liquid testament to everything Levan Gogoladze believes about indigenous Kakhetian grapes, traditional qvevri winemaking, and the transformative power of patience, heritage, and bio-certified purity. It is not merely an amber wine; it is a gold medal — literally, the Gold Medal winner at the International Qvevri Wine Competition 2020 — and proof that the "green" grape of Kakheti, when farmed organically and vinified with six months of traditional maceration, can achieve world-class expression. The name — Kakhuri Mtsvane, "Kakhetian green" — evokes the grape's bright acidity, its citrus clarity, and its deep connection to the Alaverdi terroir and the Gogoladze family legacy.
The viticulture is bio-certified organic across the estate vineyards in Alaverdi village, Akhmeta. The Kakhuri Mtsvane vines are tended with no synthetic inputs, no chemical fertilisers, no pesticides — just organic care, hand harvesting, and respect for the natural rhythms of the Alazani basin. The 80-year-old vines around the marani are particularly prized: deeply rooted, naturally resistant, producing grapes of extraordinary concentration and character. The continental climate of Kakheti, with hot dry summers and cold winters, provides perfect conditions for grapes of purity and freshness. The alluvial and clay-heavy soils of the Alaverdi area force the vines to struggle, to dig deep, to extract the minerals and complexity that define the wine. The result is grapes of extraordinary clarity and character — grapes that carry the imprint of Akhmeta, the Alaverdi hills, and four generations of patient stewardship by the Gogoladze family.
In the cellar, the grapes are hand-harvested from bio-certified vineyards and fermented spontaneously with native yeasts in traditional qvevris — clay amphorae buried deep in the earth. There is no added yeast, no enzymes, no temperature control, no excessive manipulation. The fermentation is natural, slow, and complete, with the juice remaining in contact with skins, seeds, and stems for six months — the Kakhetian method that transforms white grapes into amber wine. The qvevris, buried deep in the earth, maintain stable temperature at around 14°C, providing ideal conditions for this transformation. There is no fining, no filtration, minimal sulfites — just the pure expression of Kakhuri Mtsvane, time, and the patient hand of a doctor who understands that the best medicine is often the simplest. After six months of maceration, the wine ages for an additional five months without solids, developing clarity, complexity, and the stability that only time and clay can provide.
In the glass, it is deep amber-gold with bright clarity — the colour of Kakheti mornings filtered through ancient clay. The nose offers citrus, green apple, white flowers, honey, and a subtle herbal note that speaks of the wild grasses of the Alaverdi hills — a complex weave of fruit and flower that evokes the Alazani basin, the 80-year-old vines, and the century-old tradition of the Gogoladze family marani. The palate is medium to full-bodied, with gentle tannins that provide both structure and elegance, vibrant acidity that gives freshness and longevity, and a long, clean, refreshing finish that seems to echo the vineyard itself — the alluvial soils, the 2017 marani, the four generations of Gogoladze hands, and the quiet determination of Levan, all present in every sip.
The Kakhuri Mtsvane is a wine of celebration and education — it pairs beautifully with grilled fish, fresh salads, light cheeses, or simply with good bread and the fat of Georgian cuisine as the afternoon light filters through the orchards of Akhmeta. Serve at 12–14°C. It is meant to be enjoyed with joy and gratitude, though it will develop beautifully over 2–5 years in the cellar, gaining tertiary complexity and a deeper, more integrated texture. Every bottle is a testament to the power of a visionary doctor-winemaker, the beauty of an indigenous creation, and the enduring magic of wines that honour the Kakhuri Mtsvane, the Alaverdi village, the Gogoladze family, and the fearless spirit of Levan Gogoladze and Levani's Marani. ~€12–€18 / ~$13–$20 USD.
The Levani's Marani Range
Levan Gogoladze produces up to 10,000 bottles annually from bio-certified vineyards in Alaverdi village, Akhmeta, Kakheti, Georgia. All wines are crafted using traditional Kakhetian methods: hand-harvested, fermented with native wild yeasts in buried qvevris, with six months of maceration on skins and stems, followed by five months of ageing without them. No added yeasts, no additives, no filtration, no fining, minimal sulfites. The portfolio includes four distinct wines, plus traditional spirits. Prices are approximate and in USD/EUR.
Levani's Marani (Levani's Marani Akhmeta) is a bio-certified natural wine estate in Akhmeta, Kakheti, Georgia. Founded in 2017 by Levan Gogoladze, a doctor by training, on the site of an ancient wine cellar surrounded by 80-year-old vines. Named in honour of his grandfather Levan. Four generations of marani heritage over 100 years. Up to 10,000 bottles annually, 17,000 litres qvevri capacity. Traditional Kakhetian method: 6 months maceration on skins and stems in buried qvevris, 5 months ageing without. No added yeasts, no additives, no filtration, no fining, minimal sulfites. Portfolio: Saperavi (red dry and semi-sweet), Rkatsiteli (amber), Kakhuri Mtsvane (amber, Gold Medal 2020), Kisi (amber). Also fruit vodkas (mulberry, persimmon, quince, fig, peach, plum) and chacha. Awards: Gold Medal Kakhuri Mtsvane 2019, Silver Medals Rkatsiteli 2018 and Kakhuri Mtsvane 2018, Bronze Medals Saperavi 2018 (semi-sweet) and Saperavi 2019 (dry) — International Qvevri Wine Competition 2020. Museum-style marani with historic winemaking tools. Wine tourism destination: tastings, harvest participation, bread baking, Churchkhela making, vodka distillation, traditional barbecue. Address: 77 Chavchavadze Street, Akhmeta, Kakheti, Georgia. Phone: +995 599 499 020. Email: levanismarani@gmail.com. Featured by The Grape Reset, Wine Tourism Georgia, Trade with Georgia, 8000 Vintages, Raisin, RAW WINE, and major natural wine platforms. Recognised as one of Kakheti's most authentic heritage revival estates and a benchmark for bio-certified traditional qvevri winemaking.