The Manavi PDO & the Barista's Vision
Manavi Wines is a boutique natural wine estate in the Manavi microzone of Georgia's renowned Kakheti region — a Protected Designation of Origin celebrated for aromatic dry white wines, situated at the southern foothills of the Gombori Range at elevations of 700–750 metres above sea level. Founded in 2021 by Giorgi Aivazyan, a former coffee professional turned vigneron, the project represents one of the most exciting new voices in Georgian natural wine. Giorgi came to wine from a background in coffee, bringing with him a barista's sensitivity to origin, process, and flavour clarity. He runs the Givino wine bar in Tbilisi alongside his winemaking, creating a direct connection between production and consumption that is rare in the wine world. The estate operates on approximately 7 hectares of estate-owned vineyards spread across many different plots within the Manavi PDO — the entire village has only 50 hectares of vines, making Giorgi's holdings a significant portion of the appellation. He doesn't buy any grapes; every wine is made exclusively from estate-grown fruit. All wines are crafted using the ancient Georgian qvevri method: spontaneous fermentation with wild yeasts, natural temperature control through underground qvevri burial, and skin contact durations ranging from 1 to 6 months depending on the grape and vintage. No fining or filtration is employed. Minimal SO₂ is added only at bottling, if required for stability. Each vineyard plot is vinified separately to preserve its individual character before blending and bottling. The labels are hand-painted artistic creations — whimsical, colourful, and utterly distinctive — reflecting Giorgi's creative spirit and the playful energy of a project that takes its wine seriously but not itself. Annual production is intentionally limited to small lots, emphasising precision and authenticity over scale. The wines are recognised for high natural acidity, textural depth from extended qvevri maceration, floral and citrus aromatics with mineral and herbal undertones, and a balance and longevity that belies the project's youth. Analytical parameters generally range around 12–13% ABV, pH 3.3–3.5, and total acidity 5.5–6.5 g/L. This is a winery that proves the Manavi PDO — long associated with crisp, stainless-steel whites — can also produce profound, complex, and utterly individual natural wines when handled with vision, patience, and a barista's respect for the bean, or in this case, the grape.
The Aivazyan Vision & the Barista's Palate
The story of Manavi Wines begins not in a vineyard, but in a coffee shop — or rather, in the mind of a young Georgian who spent years working with coffee before discovering that the same principles of origin, process, and flavour clarity applied equally to wine. Giorgi Aivazyan came to winemaking from a background in coffee, a profession that demands an extraordinary sensitivity to the nuances of terroir, the precision of processing, and the transparency of the final product. A barista learns to taste the altitude of a Colombian farm in a single espresso, to detect the processing method of an Ethiopian bean in its acidity, to judge the roast profile by the balance of sweetness and bitterness. Giorgi brought this same sensitivity to the vineyards of Manavi, and the results have been extraordinary.
Giorgi founded Manavi Wines in 2021, at a time when the Manavi PDO was primarily known for crisp, stainless-steel white wines made from Kakhuri Mtsvane — wines of clarity and freshness, but rarely of the depth and complexity that qvevri fermentation can provide. Giorgi saw an opportunity: to take the signature grape of the Manavi appellation and treat it with the same respect for tradition and minimal intervention that had transformed other parts of Kakheti into centres of natural wine excellence. He began making wine in qvevris, using wild yeasts, extended skin contact, and no additives — the ancient Georgian method applied to a microzone that had largely abandoned it in favour of modern, international styles.
The project was ambitious from the start. Giorgi acquired approximately 7 hectares of vineyards spread across many different plots within the Manavi PDO — a significant portion of the village's total 50 hectares of vines. He made a crucial decision early on: he would not buy any grapes. Every wine would be made exclusively from estate-grown fruit, giving him complete control over viticulture and ensuring that the quality of the wine began in the vineyard, not the cellar. This commitment to estate-grown production is unusual for a new project and reflects Giorgi's understanding — learned from coffee — that the best products come from producers who control every stage of the process, from seed (or vine) to cup (or glass).
In Tbilisi, Giorgi runs Givino — a wine bar that serves as both a showcase for his own wines and a platform for Georgia's natural wine community. This dual role — producer and retailer, vigneron and sommelier — gives Giorgi a unique perspective on the wine market. He tastes his own wines alongside those of his peers, serves them to customers who range from curious tourists to discerning locals, and receives immediate feedback that informs his winemaking decisions. It is a loop of production and consumption, of creation and critique, that very few winemakers in the world can claim. The Givino wine bar is not merely a business; it is a laboratory, a classroom, and a community centre — the place where Giorgi's vision for Georgian natural wine is tested, refined, and shared.
Since its first vintage in 2021, Manavi Wines has grown from a passionate new project into a recognised name in Georgian natural wine, with distribution through international natural wine specialists and enthusiastic reviews from critics who praise the wines' clarity, acidity, and textural depth. The 2021 Mtsvane — Giorgi's debut vintage, harvested late because the cellar wasn't ready, then subjected to three weeks of rain — was described by Wine Anorak as "tangy and expressive with lovely weight in the mouth, a rich, complex wine" that scored 94/100. The 2022 Mtsvane, direct-pressed to qvevri, was called "chalky, stony, cheesy and tangy with nice personality, lovely weight in the mouth with freshness and detail" (93/100). These are not the scores of a novice; they are the scores of a natural talent who has found his calling. Giorgi's wines have also been featured at Zero Compromise — the Natural Wine Association's prestigious Tbilisi tasting — where the Mtsvane Pet-Nat 2023 was selected as a "Personal Top Pick" by one critic, and the Rkatsiteli 2023 was praised for its precision and elegance.
"These wines come from the village of Manavi, a small microzone in the eastern part of Kakheti, at an altitude of 750 m. The whole village has 50 hectares of vines, and he has 7 hectares spread over many different plots. He doesn't buy any grapes, and makes all his wines in qvevri."
— Wine Anorak
The Manavi PDO & the Gombori Foothills
The Manavi PDO is one of Georgia's most distinctive and historically significant Protected Designations of Origin — a microzone celebrated for aromatic dry white wines made primarily from Kakhuri Mtsvane, one of the country's most elegant and expressive grape varieties. Located in the Sagarejo municipality of Kakheti, on the southern edge of the region, Manavi sits at the foothills of the Gombori Range, where cooler mountain air moderates the valley heat and creates a microclimate of extraordinary freshness and aromatic precision. The appellation covers elevations ranging from 420 to 750 metres above sea level, with vineyards planted on chalky clay and loess soils rich in calcium carbonate — soils that contribute a subtle saline and mineral character to the wines and that have made Manavi a benchmark for modern Georgian white winemaking.
Manavi Wines operates approximately 7 hectares of estate-owned vineyards situated at elevations around 700–750 metres — the upper reaches of the PDO, where the climate is coolest and the aromatic development most pronounced. The soils are primarily alluvial-proluvial with layers of brown and meadow-type loam, offering excellent drainage and balanced mineral content. This is a terroir of clarity and precision: the high altitude preserves acidity, the chalky soils add mineral tension, and the moderating breezes from the Iori Plateau create a long growing season ideal for slow, even ripening. The result is grapes of extraordinary aromatic intensity and natural freshness — grapes that carry the imprint of the Gombori foothills in every berry.
The farming at Manavi Wines is organic and sustainable — a commitment rooted in Giorgi's understanding that the best wines come from the healthiest vineyards, and that chemical intervention compromises both flavour and authenticity. No synthetic herbicides or pesticides are used. Hand-harvesting ensures gentle handling and selection of optimal fruit. Yields are limited to around 6–7 tonnes per hectare — a deliberate restriction that optimises concentration and phenolic maturity rather than volume. The viticultural approach is attentive but not obsessive: Giorgi allows the vines to express themselves, intervening only when necessary to protect health and balance. This is agriculture as partnership — the vigneron working with the vine, not against it, to produce fruit that is true to its place and its variety.
The climate of the Manavi microzone is mildly continental, shaped by the interplay of cool mountain air from the Gombori Ridge and warmer influences from the Iori Plateau. This creates a long growing season with significant diurnal variation — warm days for ripeness, cool nights for acidity — that is the hallmark of the world's finest wine regions. The annual duration of sunlight is within 2,100–2,200 hours, with 1,650 hours during the vegetation period. The total radiation is 120–130 kcal/cm² annually. These are conditions that have produced exceptional wine for centuries, and that continue to yield grapes of remarkable quality when farmed with care and respect. The Manavi PDO is particularly suited to Kakhuri Mtsvane — the signature grape of the appellation — which reaches full aromatic maturity here while retaining the vibrant acidity that defines the style.
The indigenous varieties cultivated at Manavi Wines represent a focused selection of Kakhetian grapes, each chosen for its suitability to the Manavi terroir and its capacity to express the estate's unique character. Kakhuri Mtsvane — the "Kakhetian green" — is the estate's signature and Giorgi's favourite variety, known for its bright acidity, citrus aromatics, and capacity to develop extraordinary complexity in qvevri. Rkatsiteli — Georgia's most widely planted white grape, versatile and vigorous, capable of producing everything from crisp direct-press whites to deep amber wines with extended skin contact. Saperavi — the great teinturier red of Kakheti, with red flesh and red juice, producing dense, powerful wines of dark fruit and spice. These are not international clones; they are Georgian grapes with Georgian identity, and they are the voice of Manavi Wines in every bottle.
Village of Manavi, Sagarejo municipality, southern Kakheti, Georgia. Protected Designation of Origin. Foothills of the Gombori Range. Elevations: 700–750 metres. Cool mountain air moderates valley heat. Long growing season, significant diurnal variation. Historic royal estate, birthplace of King Erekle II.
Soil: alluvial-proluvial with layers of brown and meadow-type loam. Chalky clay and loess rich in calcium carbonate. Excellent drainage, balanced mineral content. Subtle saline and mineral character. Forces vines to struggle and concentrate flavours. The source of the clarity, precision, and mineral tension that defines Manavi wines.
Organic and sustainable viticulture. No synthetic herbicides or pesticides. Hand-harvesting for gentle handling and optimal selection. Yields limited to 6–7 tonnes per hectare for concentration. Attentive but not obsessive intervention. Agriculture as partnership with the vine. Estate-grown only — no purchased grapes.
Kakhuri Mtsvane (signature grape of Manavi PDO, bright acidity, citrus, Giorgi's favourite). Rkatsiteli (most planted white, versatile, amber potential). Saperavi (teinturier red, dense, powerful). A focused selection expressing the full potential of the Manavi terroir through qvevri tradition.
The Qvevri & the Barista's Precision
At Manavi Wines, the winemaking philosophy is one of minimal intervention, natural fermentation, and maximum terroir expression — a commitment to allowing the distinct character of the Manavi PDO and the quality of estate-grown fruit to shine through with the least possible manipulation. All wines are crafted using the ancient Georgian qvevri method: large, egg-shaped clay amphorae buried underground to maintain natural temperature stability during fermentation and ageing. Fermentations occur spontaneously with wild yeasts — no commercial yeasts, no enzymes, no additives. Temperature control is achieved naturally through the thermal inertia of the buried vessels. Skin contact durations range from 1 to 6 months depending on the grape and vintage, producing wines that span from fresh, direct-press whites to deep, textured amber wines with rich tannin structure. No fining or filtration is employed. Minimal SO₂ is added only at bottling, if required for stability. Each vineyard plot is vinified separately to preserve its individual character before blending and bottling. This is not industrial winemaking; it is artisanal craft — the barista's precision applied to the vigneron's art.
The vinification process is meticulous and deeply responsive to the material at hand. Giorgi makes decisions based on the condition of the fruit, the characteristics of the vintage, and the stylistic direction he envisions for each wine — the same responsive, intuitive approach that a skilled barista brings to every espresso. For the Mtsvane, his favourite variety, the grapes are typically direct-pressed to qvevri, with minimal or no skin contact, preserving the grape's natural citrus clarity and chalky minerality. For the Rkatsiteli, he may choose direct-press for a fresh, clean expression, or destem and ferment on skins for a month to create a gold-bronze amber wine with high acidity, appley structure, and real intensity. For the Saperavi, two weeks on skins produces a bright, lively red with lovely grip and fresh, pure red fruits — good tannin and acidity, but not heavy. Each decision is made by taste, by instinct, by the voice of the grape itself — guided by Giorgi's barista-trained palate and his commitment to transparency.
A defining feature of the Manavi Wines approach is the combination of traditional qvevri method with modern analytical precision. Giorgi monitors pH, total acidity, and alcohol levels, ensuring that each wine falls within the parameters that guarantee balance and longevity — typically 12–13% ABV, pH 3.3–3.5, and total acidity 5.5–6.5 g/L (tartaric acid). Yet these numbers are not targets to be forced; they are benchmarks to be respected, guides that help Giorgi understand when a wine is ready and when it needs more time. The qvevris do the real work: their natural coolness stabilises the wine, their gentle micro-oxygenation develops complexity, and their beeswax-lined walls protect against oxidation. The result is wines of extraordinary clarity and energy — not the rough, variable natural wines of stereotype, but polished, balanced expressions that demonstrate how precision and tradition can elevate each other.
"Mtsvane" — The Chalky, Stony Signature: The Mtsvane is Manavi Wines' signature wine — made from Kakhuri Mtsvane, the signature grape of the Manavi PDO and Giorgi's favourite variety. Direct-pressed to qvevri with no or minimal skin contact, it is a wine of extraordinary clarity, chalky minerality, and citrus-driven freshness that showcases the unique character of the Manavi terroir. In the glass, it is pale straw with bright clarity. The nose offers lemon, green apple, white flowers, and a distinct chalky, stony note that speaks of the calcium-rich soils of the Gombori foothills. The palate is light to medium-bodied, with vibrant acidity, a silky texture, and a long, clean, mineral finish. The 2022 vintage was described by Wine Anorak as "chalky, stony, cheesy and tangy with nice personality, lovely weight in the mouth with freshness and detail" (93/100). The debut 2021 vintage — harvested late because the cellar wasn't ready, then subjected to three weeks of rain — was called "tangy and expressive with lovely weight in the mouth, a rich, complex wine" (94/100). Serve at 8–10°C. Drink young to medium term. ~€16–€24 / ~$18–$26 USD.
"Rkatsiteli" — The Fresh, Direct-Press White: The Rkatsiteli is Manavi Wines' most precise and elegant white — made from Georgia's most widely planted grape, but handled with a lightness of touch that preserves its crisp acidity and orchard fruit character. Direct-pressed into qvevri with no skin contact, it is a wine of crystalline clarity and refreshing energy. In the glass, it is pale straw with brilliant clarity. The nose offers apple, lemon, pear, and a subtle cheesy, leesy edge that speaks of the wild yeast fermentation. The palate is bright, with lovely acidity, nice weight, and a hint of sourness on the finish that adds complexity and intrigue. The 2022 vintage scored 92/100 from Wine Anorak, praised for its brightness and balance. It is the perfect wine for those who want to experience Georgian qvevri winemaking without the phenolic weight of extended skin contact — a fresh, modern expression of an ancient tradition. Serve at 8–10°C. Drink young. ~€14–€22 / ~$16–$24 USD.
"Rkatsiteli Skins" — The Gold-Bronze Amber: The Rkatsiteli Skins is Manavi Wines' most structured and intense amber wine — made from the same Rkatsiteli grape as the direct-press version, but destemmed and fermented for a month on skins in qvevri, creating a wine of extraordinary depth, phenolic grip, and spicy complexity. In the glass, it is gold-bronze with a slight haze. The nose offers high-intensity apple, a hint of raisin, and lots of spice — a complex bouquet that evolves with every minute in the glass. The palate is firm and powerful, with pronounced tannins, vibrant acidity, and a long, savoury, mineral finish. The 2022 vintage scored 94/100 from Wine Anorak, which praised its "appley structure and real intensity." It is a serious wine for serious drinkers — proof that Manavi can produce amber wines of the same depth and complexity as the more famous qvevri regions of Kakheti. Serve at 12–14°C. Age 3–7 years. ~€18–€26 / ~$20–$28 USD.
"Rkatsiteli-Mtsvane" — The Equal-Parts Blend: The Rkatsiteli-Mtsvane is Manavi Wines' most creative and balanced amber wine — an equal-parts blend of Georgia's two most important white grapes, fermented together with 6 months on skins in qvevri. This is Giorgi's vision of what Manavi can be when tradition meets imagination: the structural backbone of Rkatsiteli combined with the aromatic delicacy of Mtsvane, creating a wine that is greater than the sum of its parts. In the glass, it is gold-orange with bright clarity. The nose is lightly aromatic but powerful and structured, with intense peach, apricot, and lemon notes. The palate is grippy and fine, with nice structure, vibrant acidity, and a long, complex finish that unfolds in layers. The 2021 vintage scored 94/100 from Wine Anorak, which called it "powerful and structured with intense peach, apricot and lemon notes, as well as good acidity." It is a wine for the adventurous — proof that blending, when done with intuition and respect, can elevate both varieties. Serve at 12–14°C. Age 3–7 years. ~€18–€26 / ~$20–$28 USD.
"Saperavi" — The Bright, Lively Red: The Saperavi is Manavi Wines' 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 two weeks on skins, it develops a wine of remarkable freshness, purity, and approachable structure. In the glass, it is deep ruby with bright clarity. The nose offers fresh, pure red fruits — cherry, raspberry, red plum — with a subtle earthy note. The palate is bright and lively, with nice intensity, lovely grip, good tannin and acidity, but not heavy. The 2021 vintage scored 93/100 from Wine Anorak, which praised its "fresh, pure red fruits" and approachable structure. It is a red wine that proves Saperavi does not need to be dense and brooding to be profound — it can be joyful, vibrant, and utterly drinkable. Serve at 14–16°C. Drink young to medium term. ~€16–€24 / ~$18–$26 USD.
Pét-Nats — The Sparkling Experiments: Manavi Wines produces pét-nats (pétillant naturel) from both Mtsvane and Saperavi — sparkling wines made by the ancestral method, where the wine is bottled during primary fermentation to capture its natural effervescence. These are not method champenoise wines; they are method ancestrale — the oldest form of sparkling wine production, with no added sugar, no added yeast, and no disgorgement. The Mtsvane pét-nat is fruity and bright with nice acidity, pear and apple fruit, and some melon richness — a wine of good weight and infectious energy that scored 90/100 from Wine Anorak. The Saperavi pét-nat is pale pink, with a nice fruity style, good acidity, a hint of sweetness, and lots of apple and cherry fruit — attractive, playful, and utterly charming. Both were featured at Zero Compromise 2024, where the Mtsvane Pet-Nat was selected as a "Personal Top Pick" by one critic. Note: some vintages may show a reductive note on the nose that fades with aeration — a characteristic of natural pét-nat production. Serve at 6–8°C. Drink young. ~€18–€26 / ~$20–$28 USD.
Vessels & The Cellar: The Manavi Wines cellar is a place of simplicity and intention — a working marani where qvevris are buried in the earth, filled every autumn with estate-grown grapes, and left to ferment naturally through the winter. The qvevris are large, egg-shaped clay amphorae, lined with beeswax and sunk into the ground — vessels that have been used in Georgia for 8,000 years and that provide the perfect environment for natural fermentation and ageing. There is no stainless steel, no oak barrels, no temperature-controlled technology — just the natural cool of the earth, the ancient clay, and the patient hand of a vigneron who trusts the process. Giorgi tends his qvevris with the same attentiveness he once brought to espresso machines: monitoring, adjusting, protecting, but never forcing. The labels that adorn every bottle — hand-painted, whimsical, colourful, utterly distinctive — are Giorgi's personal signature, the mark of a creative spirit who sees wine not merely as agriculture but as art, not merely as commerce but as expression. As he punches down caps, tastes evolution, and waits for the precise moment when each wine is ready, he is not merely making wine; he is continuing the 8,000-year conversation that began in this same region, with these same grapes, in these same vessels — a conversation about place, purity, and the enduring magic of wines that honour the soil they come from and the hands that make them.
"Mtsvane" — "Pale Straw, Bright Clarity — Lemon, Green Apple, White Flowers, Chalky Stony Mineral Note — Light-Medium Body, Vibrant Acidity, Silky Texture, Long Clean Mineral Finish — Chalky, Stony, Cheesy and Tangy with Nice Personality"
The Mtsvane is Manavi Wines' signature wine, its most celebrated expression, and the liquid testament to everything Giorgi Aivazyan believes about the Manavi PDO, the Kakhuri Mtsvane grape, and the transformative power of patience, altitude, and minimal intervention. It is not merely a white wine; it is a declaration of place — a wine that proves the signature grape of the Manavi appellation, when farmed organically at 750 metres in the Gombori foothills and vinified with direct-press precision in qvevri, can achieve a level of clarity, minerality, and aromatic complexity that rivals the finest whites of Europe. The name — Kakhuri Mtsvane, "Kakhetian green" — evokes the grape's bright acidity, its citrus clarity, and its deep connection to the chalky soils and cool air of the Manavi microzone.
The viticulture is organic and sustainable across the estate's 7 hectares, spread across many different plots within the Manavi PDO — a significant portion of the village's total 50 hectares of vines. The Mtsvane vines are tended with no synthetic herbicides or pesticides, no chemical fertilisers — just hand-harvesting, careful selection, and respect for the natural rhythms of the Gombori foothills. The high altitude of 700–750 metres, combined with the cool mountain air from the Gombori Range and the moderating breezes from the Iori Plateau, creates perfect conditions for grapes of extraordinary aromatic intensity and natural freshness. The chalky clay and loess soils, rich in calcium carbonate, 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 Manavi, the Gombori Range, and Giorgi's patient stewardship.
In the cellar, the grapes are hand-harvested from estate vineyards and direct-pressed to qvevri — large egg-shaped clay amphorae buried deep in the ground. There is no skin contact, no added yeast, no enzymes, no excessive manipulation. The fermentation is spontaneous, natural, slow, and complete, with wild yeasts doing the work that commercial yeasts would only compromise. The qvevris, buried deep in the earth, maintain stable temperature throughout the year, providing ideal conditions for this gentle transformation. There is no fining, no filtration, minimal SO₂ only at bottling if required — just the pure expression of Kakhuri Mtsvane, time, and the precise, gentle hand of a barista-turned-vigneron who understands that the best products require the least intervention. Each vineyard plot is vinified separately to preserve its individual character before any blending.
In the glass, it is pale straw with bright clarity — the colour of Manavi mornings filtered through high-altitude mist. The nose offers lemon, green apple, white flowers, and a distinct chalky, stony note that speaks of the calcium-rich soils of the Gombori foothills — a complex weave of fruit and mineral that evokes the 750-metre elevation, the cool mountain air, and the 8,000-year winemaking tradition of Kakheti. The palate is light to medium-bodied, with vibrant acidity that provides both freshness and structure, a silky texture that speaks of the qvevri's gentle micro-oxygenation, and a long, clean, mineral finish that seems to echo the vineyard itself — the chalky clay, the loess, the Gombori Range, and the quiet determination of Giorgi Aivazyan, all present in every sip.
The Mtsvane is a wine of celebration and education — it pairs beautifully with grilled fish, fresh salads, goat cheese, or simply with good bread and the fat of Georgian cuisine as the afternoon light filters through the vineyards of Manavi. Serve at 8–10°C. It is meant to be enjoyed with joy and curiosity, 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 barista-vigneron, the beauty of an indigenous creation, and the enduring magic of wines that honour the Kakhuri Mtsvane, the Manavi PDO, the Gombori Range, and the fearless spirit of Giorgi Aivazyan and Manavi Wines. ~€16–€24 / ~$18–$26 USD.
The Manavi Wines Range
Giorgi Aivazyan produces intentionally limited small lots from approximately 7 hectares of estate-owned vineyards in the Manavi PDO, Kakheti, Georgia. All wines are made exclusively from estate-grown fruit — no purchased grapes. Qvevri-fermented with wild yeasts, natural temperature control through underground burial. Skin contact durations range from 1 to 6 months depending on grape and vintage. No fining, no filtration. Minimal SO₂ only at bottling if required. Each vineyard plot vinified separately. Analytical parameters: 12–13% ABV, pH 3.3–3.5, total acidity 5.5–6.5 g/L. Portfolio includes fresh whites, amber wines, reds, pét-nats, and blends. Prices are approximate and in USD/EUR.
Manavi Wines is a boutique natural wine estate in the Manavi PDO microzone of Kakheti, Georgia. Founded in 2021 by Giorgi Aivazyan, a former coffee professional turned vigneron. Approximately 7 hectares of estate-owned vineyards at 700–750 metres altitude in the Gombori Range foothills. Entire village of Manavi has only 50 hectares of vines — Giorgi's holdings represent a significant portion of the appellation. Estate-grown only — no purchased grapes. Indigenous varieties: Kakhuri Mtsvane (signature), Rkatsiteli, Saperavi. All wines qvevri-fermented with wild yeasts, natural temperature control through underground burial. Skin contact: 1–6 months depending on grape and vintage. No fining, no filtration. Minimal SO₂ only at bottling if required. Each vineyard plot vinified separately. Analytical parameters: 12–13% ABV, pH 3.3–3.5, total acidity 5.5–6.5 g/L. Portfolio: Mtsvane (direct-press white, 93–94/100), Rkatsiteli (direct-press white, 92/100), Rkatsiteli Skins (amber, 94/100), Rkatsiteli-Mtsvane blend (amber, 94/100), Saperavi (red, 93/100), Mtsvane Pet-Nat (sparkling, 90/100, Zero Compromise Top Pick), Saperavi Pet-Nat (sparkling, 90/100). Artistic hand-painted labels. Giorgi also runs Givino wine bar in Tbilisi. Featured by Wine Anorak, Zero Compromise Natural Wine Association, The Grape Reset, More Natural Wine, Unfiltered Wine NY, and major natural wine platforms. Recognised as one of Georgia's most exciting new natural wine projects and a pioneer of qvevri expression in the Manavi PDO.