Nikalas Marani

Overview

Nikalas Marani is a family-owned winery located in Kardenakhi, in Georgia’s Kakheti region—one of the country’s oldest and most respected viticultural zones. Established in 1928 by Nikala Mgvdliashvili, the estate has been revived and modernized by his descendants, who continue to combine traditional qvevri winemaking with precise, low-intervention enology. The name “Nikalas Marani” translates to “Nikala’s Cellar,” honoring the founder’s original stone-built winery, which remains central to production today.

Vineyards

The estate manages approximately 5 hectares of vineyards spread across several microzones in Kardenakhi, Tsarapi, Akhoebi, Zeda Akhoebi, and Motskobili. These sites lie at elevations between 350 and 450 meters above sea level, on loamy and alluvial soils with good drainage and moderate fertility.

All vineyards are organically farmed, using no synthetic fertilizers or pesticides. The viticultural approach emphasizes canopy balance, controlled yields, and hand harvesting to preserve fruit integrity. Average yields are maintained around 6–7 tons per hectare to optimize concentration and phenolic maturity.

Grape Varieties

Production focuses exclusively on indigenous Georgian cultivars, including:

• Rkatsiteli – The backbone of white wine production; noted for high acidity and mineral structure.

• Kisi, Mtsvane, and Khikhvi – Used for amber (skin-contact) wines, contributing floral aromatics and textural complexity.

• Saperavi – The estate’s primary red grape; a teinturier variety known for deep pigmentation and robust tannin profile.

Vinification & Cellar Work

All wines are produced in traditional qvevri (clay amphorae) buried underground to maintain natural temperature stability during fermentation and aging. The winery utilizes both whole-cluster and destemmed fermentations, depending on varietal and stylistic intent.

Fermentations are spontaneous, relying solely on indigenous yeasts. Skin contact durations range from 3 to 6 months for amber wines, depending on the grape and vintage conditions. No fining or filtration is employed, and minimal sulfur dioxide is used only at bottling.

To complement the traditional process, temperature and oxygen management are closely monitored. Each batch is vinified separately to preserve site expression before final blending and bottling.

Production Volume & Style

Annual production averages 8,000–10,000 bottles, allowing for small-lot precision and hands-on control. The resulting wines exhibit:

• Distinct terroir character of Kardenakhi’s alluvial soils,

• Balanced acid-tannin interplay,

• Pronounced textural grip typical of extended maceration in qvevri,

• And long aging potential under proper cellaring conditions.

Philosophy & Vision

Nikalas Marani’s enological philosophy is guided by respect for the natural environment and the authenticity of Georgian wine heritage. The estate’s objective is to produce wines that demonstrate purity, structure, and a true sense of place, while upholding the technical rigor required for international markets.

The Mgvdliashvili family views the integration of scientific precision and ancestral practice as essential to sustaining the quality and reputation of Georgian qvevri wines in the modern era.