The Kartli Valley & the 300-Year Cellar

The story of Tedzami Wines begins in 2017, when Giorgi Malatsidze — a young Georgian winemaker with a deep respect for tradition and an eye for the future — looked at the 300-year-old subterranean wine cellar in his family's village of Garikula and saw not just a relic, but a living instrument. Garikula is located in the Shida Kartli region of central Georgia, a land of ancient vineyards, rolling hills, and a viticultural history that stretches back to the dawn of wine itself. Kartli is not as famous as Kakheti to the east; it is quieter, more introspective, a region where the wine traditions have survived not through tourism but through the stubborn persistence of families who never stopped making wine in the old way.

Giorgi founded Tedzami with a clear purpose: to produce low-intervention, natural wines that express the distinct terroir of Kartli and the unique character of its local grape varieties. The name "Tedzami" evokes the valley — the Tedzami Valley — where the winery is nestled, a landscape of fruit trees, walnut groves, and ancient stone. The cellar itself — the marani — is a historic stone building over two centuries old, a subterranean space where qvevris have been buried in the earth since before the modern era of Georgian history began. It is both a working production space and a cultural landmark, a place where the past breathes through the clay and the present finds its voice in every vintage.

From the very beginning, Giorgi understood that the best wines come from the healthiest vineyards and the gentlest touch. He chose to focus exclusively on indigenous Kartli varieties — grapes 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 varieties never could. Chinuri, the leading white grape of Kartli, with its high acidity and quince character. Chkapa, a delicate white with bright citrus and floral notes. Goruli Mtsvane, an aromatic variety with exotic perfume. Shavkapito, a dark-skinned red that produces medium-bodied wines of forest berry and leather. Tavkveri, a light red that makes fresh, low-tannin wines perfect for chilling. These are not grapes for mass production; they are grapes for patience, for observation, for the kind of intimate winemaking that Giorgi practices.

Since its establishment, Tedzami has grown steadily in reputation if not in size. The annual output remains fixed at approximately 1,000–1,200 bottles — a micro-production that ensures every bottle receives Giorgi's full attention. The winery has become known not just for the quality of its wines, but for its creative, boundary-pushing approach: experimental batches include full skin-contact Pinot Noir, rare for Georgian winemaking, and innovative techniques that honour tradition while exploring new possibilities. Tedzami participates in international natural wine fairs such as RAW WINE and is a member of the Georgian Natural Wine Association. Visitors to the estate can enjoy guided tastings, vineyard walks, and cellar tours, often hosted personally by Giorgi — an experience of traditional Kartli hospitality and qvevri winemaking that is as intimate as the wines themselves. Already something of a cult among Tbilisi's nascent trendy wine scene, Tedzami represents the revival of Kartli's ancient wine traditions in their most authentic and personal form.

At Tedzami Wines, the winemaking philosophy is one of minimal intervention and maximum authenticity — a commitment to expressing the distinct terroir of Kartli and the unique character of its local grape varieties through ancient techniques and gentle handling. All wines are fermented and aged in traditional qvevris — beeswax-lined clay amphorae buried underground in the 300-year-old cellar — using native wild yeasts exclusively. No commercial yeasts are introduced. No fining. No filtration. Only a small amount of sulfites, if any, at bottling. This is not a marketing stance; it is a practical necessity — when you produce only 1,000–1,200 bottles a year, every decision is made by taste, by instinct, by the voice of the grape itself.

The vinification style is nuanced and pragmatic, adapted to each variety and each vintage. Wines are made with both skin-contact and skinless fermentation, depending on the grape and the desired style. The qvevri provides the perfect environment for this flexibility — the clay maintains stable temperature, the beeswax protects the wine from excessive oxidation, and the earth insulates the vessel through the seasons. Native yeasts ferment the must slowly and completely, capturing the microbial fingerprint of the Tedzami Valley in every bottle. The result is wines of extraordinary purity and place — not polished or manipulated, but honest, alive, and deeply rooted in the Kartli terroir.

"Chinuri" — The Crisp, Aromatic White: The Chinuri is Tedzami's most classic and widely appreciated white — a crisp, aromatic wine that showcases the leading variety of the Kartli region. Chinuri is known for its high acidity, quince character, and excellent suitability for sparkling wines — at Tedzami, it is fermented without skin contact and aged for about 8 months in qvevri, allowing its natural freshness and floral complexity to shine. In the glass, it is pale straw with bright clarity. The nose offers lemon zest, mint, orchard fruit, and a distinct mineral note that speaks of the limestone soils of Garikula. The palate is light to medium bodied, with vibrant acidity, a clean mineral finish, and a refreshing, almost ethereal quality. It is the perfect introduction to the Tedzami style — authentic, alive, and unmistakably Kartli. Serve at 8–10°C. Drink young. ~€18–€26 / ~$20–$28 USD.

"Chkapa" — The Bright, Expressive White: The Chkapa is Tedzami's most delicate and charming white — a light-bodied wine with bright, expressive notes of citrus, pear, and dried flowers. Fermented without skin contact and aged for around 7 months in qvevri, it is a wine of purity and simplicity, proof that Kartli's lesser-known varieties can produce whites of genuine elegance and character. In the glass, it is pale gold with a slight haze. The nose offers fresh citrus, ripe pear, white flowers, and a subtle herbal note that evokes the wild grasses of the Tedzami Valley. The palate is light-bodied, with crisp acidity, a silky texture, and a long, clean, refreshing finish. It is a wine of grace and charm — the kind of wine that makes you understand why Giorgi Malatsidze chose to focus on indigenous varieties rather than international grapes. Serve at 8–10°C. Drink young. ~€18–€26 / ~$20–$28 USD.

"Goruli Mtsvane" — The Aromatic Amber: The Goruli Mtsvane is Tedzami's most aromatic and exotic wine — a natural amber-style wine made from the Goruli Mtsvane grape, an indigenous variety with an extraordinary perfume and mineral depth. When made with skin contact in qvevri, Goruli Mtsvane develops a hazy, copper-tinged colour and a complex bouquet of dried flowers, exotic spices, and earthy minerality. The 2021 vintage is fermented and aged in qvevri with extended skin contact, producing a wine of textural depth, tannic grip, and aromatic intensity that is both ancient and utterly contemporary. In the glass, it is amber-gold with a slight haze. The nose offers honeysuckle, dried apricot, herbs, and a distinct earthy minerality. The palate is textural and tannic, with pithy grip, vibrant acidity, and a savoury, mineral finish. It is a wine for the adventurous — a bridge between Kartli tradition and the global natural wine movement. Serve at 12–14°C. Drink young to medium term. ~€20–€30 / ~$22–$33 USD.

"Shavkapito" — The Structured, Earthy Red: The Shavkapito is Tedzami's most structured and complex red — a medium-bodied, dry wine that showcases the extraordinary potential of this dark-skinned Kartli variety. The 2021 vintage is organic, estate-grown, and fully qvevri-fermented, developing a wine of remarkable depth and character. In the glass, it is deep ruby with garnet reflections. The nose offers ripe red and black cherry, blackberry, wet forest floor, leather, and tar — a bouquet that speaks of the wild, uncultivated corners of the Tedzami Valley. The palate is medium-bodied, with medium-plus acidity, dry chalky tannins, and a long, complex, savoury finish. It is a wine of both power and elegance — the kind of wine that makes you understand why Shavkapito has been cultivated in Kartli for centuries. Serve at 16–18°C. Decant if possible. Age 5–10 years. ~€25–€35 / ~$28–$38 USD.

"Tavkveri" — The Fresh, Light Red: The Tavkveri is Tedzami's most playful and approachable wine — a dry red that is structured yet delicate, with red berry and herbal nuances. Made from the Tavkveri grape, a light red variety from Kartli that produces fresh, low-tannin wines perfect for chilling, it is fully qvevri-fermented and represents the lighter, more joyful side of Tedzami's range. The 2021 vintage is 11.5% ABV — moderate, food-friendly, and utterly charming. In the glass, it is medium ruby with bright clarity. The nose offers fresh strawberry, raspberry, red cherry, and a hint of dried herbs. The palate is light to medium-bodied, with soft tannins, vibrant acidity, and a long, refreshing, fruity finish. It is the perfect introduction to Kartli red wines for those who seek elegance without heaviness — a wine that can be served slightly chilled on a summer afternoon or paired with light dishes year-round. Serve at 12–14°C. Drink young. ~€18–€26 / ~$20–$28 USD.

"Pinot Noir" — The Experimental Skin-Contact: The Pinot Noir is Tedzami's most adventurous and boundary-pushing wine — an experimental batch of full skin-contact Pinot Noir, rare for Georgian winemaking, that reflects Giorgi Malatsidze's creative, exploratory approach. Pinot Noir is not a Georgian variety, but at Tedzami it is treated with the same respect and ancient technique as the indigenous grapes — fermented and aged in qvevri with extended skin contact, producing a natural amber-style wine that is both familiar and utterly unexpected. In the glass, it is amber-copper with a slight haze. The nose offers dried cherry, earth, spice, and a distinct qvevri-derived minerality. The palate is textural and tannic, with the lightness of Pinot Noir transformed by the depth of skin contact and clay ageing into something profound and unique. It is a wine for the curious — proof that Tedzami is not bound by tradition but inspired by it. Serve at 12–14°C. Drink young to medium term. ~€22–€32 / ~$24–$35 USD.

Vessels & The Cellar: The Tedzami cellar in Garikula is a place of both ancient tradition and living innovation — a 300-year-old subterranean stone building where qvevris have been buried in the earth for centuries. The winery is equipped with traditional qvevris — beeswax-lined clay amphorae — for fermentation and ageing of all wines. The combination of the ancient vessel and the subterranean environment provides the perfect conditions for natural winemaking: stable temperature, natural humidity, and gentle micro-oxygenation through the clay. All wines are made with hand-harvested grapes, native yeasts, no fining, no filtering, and minimal sulfur. The cellar is cool, dark, and quiet — the perfect environment for the slow, patient transformation of grape into wine. There is no rush, no forcing, no excessive manipulation — just the natural evolution of the must, guided by indigenous yeasts, ancient clay, and the passage of time. As Giorgi tends his 1,000–1,200 bottles each year, he is not merely making wine; he is continuing a conversation that began 300 years ago in the same stone room, with the same earth beneath his feet.