Baia's WineBaia, Gvantsa & Giorgi Abuladze
From a $2,000 startup grant to Forbes 30 Under 30—Georgia's pioneering women-led qvevri winery, reviving 8,000 years of tradition in the birthplace of wine.
From a childhood among vines to the world's stage—fourth generation, first female-led.
Baia, Gvantsa, and Giorgi Abuladze grew up in Obcha, a village in Imereti, western Georgia, surrounded by two generations of winemakers. Their grandfather Bondo Ghvaladze was chief agronomist for the local collective farm, and the family cultivated vineyards, vegetables, and livestock. They practiced traditional Imeretian winemaking—shorter maceration with only 5-10% grape skin during fermentation in qvevri (clay vessels buried underground) [^126^][^128^].
After studying agronomy in Tbilisi, Baia initially moved to the capital but realized her heart belonged to Obcha. In 2015, at just 22 years old, she entered a local agricultural startup competition and won a grant of approximately $2,000 USD (GEL 5,000) to purchase a used bottling machine. This marked the birth of the Baia's Wine label, making it one of Georgia's first women-run wineries. The siblings bottled their first organic white wine—Tsolikouri—in 2015, starting with just 5,000 bottles and 2 hectares [^126^][^152^][^164^].
Since then, Baia has been named to Forbes 30 Under 30 Europe (2019), delivered a TEDx Talk, and grown the estate to 18 hectares with 18,000 bottles annually. Supported by the EU and UNDP with grants for modern packaging equipment, the siblings have transformed their family tradition into an internationally recognized organic winery that honors 8,000 years of Georgian winemaking heritage [^125^][^168^].
"Wine without makeup"—qvevri, organic farming, and the 8,000-year unbroken tradition.
The Abuladze siblings practice organic and biodynamic farming on their 18 hectares in the village of Obcha, at 324 meters above sea level in the eastern part of the Sairme Mountains. The vineyards enjoy cooling air influences from mountain peaks at night, creating excellent diurnal temperature differences. Soils are alluvial clay, gravel, sand, and limestone—keeping moisture in the humid Imereti climate while allowing drainage [^125^][^136^].
In the marani (wine cellar), they use the qvevri method—fermenting and aging wine in large clay amphorae buried underground. This UNESCO Intangible Cultural Heritage technique dates back 8,000 years and offers micro-oxygenation without imparting woody flavors. Unlike the heavier amber wines of eastern Kakheti, Baia's Imeretian style uses shorter maceration (days rather than months) with 5-30% skin contact, creating fresher, more floral wines with medium acidity that pair perfectly with Georgian cuisine [^126^][^146^].
All wines ferment with indigenous yeasts, undergo natural malolactic fermentation, and are bottled unfiltered with minimal or no sulfur. The siblings practice lunar cycle pruning and harvesting, following their grandfather's teachings. As Baia says: "Mother Nature who aids the flavor inside"—they aren't producing artificial wines that taste the same every year, but rather authentic expressions of each vintage and terroir [^136^][^147^].
8,000 Years
Unbroken Tradition
UNESCO Heritage
Imereti—humid, mountainous, and distinct from Kakheti, with cooler climates and floral wines.
Elevation
Vineyards sit at 324 meters above sea level in the eastern Sairme Mountains. Cool air flows down from mountain peaks at night, creating excellent diurnal temperature shifts that preserve acidity and aromatics—essential for Imereti's fresh, floral style [^125^].
Alluvial Soils
Clay, gravel, sand, and limestone soils retain moisture in Imereti's humid climate (unlike drought-prone Kakheti), but provide excellent drainage. The clay keeps vines hydrated while the mix of stones and sand prevents waterlogging [^136^].
Skin Contact
Unlike eastern Georgia's heavy amber wines with months of maceration, Baia's Imeretian style uses 5-30% grape skins for 15 days to one month—creating lighter, fresher amber wines with floral aromatics and medium acidity [^136^][^146^].
Indigenous Imeretian varieties—Tsitska, Tsolikouri, Krakhuna, and rare Otskhanuri Sapere.
Tsitska-Tsolikouri-Krakhuna
The trifecta of Imeretian white grapes—typically 20% Tsitska (acidity), 60% Tsolikouri (body), 20% Krakhuna (aromatics). Fermented with native yeasts in qvevri with about 15 days skin contact. The 2020 vintage showed pear, honeysuckle, honey, and buttered bread with bright spritzy acidity. Bottled unfiltered with minimal sulfur. A benchmark Georgian amber wine [^136^].
Tsolikouri
100% Tsolikouri—the body-giving grape of Imereti. Their first organic wine, bottled in 2015. Fermented in qvevri with shorter maceration. Rich, full-bodied, with yellow fruit and floral notes. This variety provides the structural backbone to Imeretian blends [^126^][^152^].
Tsitska
100% Tsitska—provides acidity and freshness to blends. Aromatic with citrus and green apple notes. Fermented in qvevri with indigenous yeasts. Shows the crisp, cool-climate character of Imereti whites [^127^][^150^].
Krakhuna
100% Krakhuna—translates as "crunchy." The most aromatic of the three Imeretian whites, always first to be harvested (before Tsitska and Tsolikouri). Distinctly pear-fruited with zesty freshness. 30% skins added to juice during fermentation [^146^].
Otskhanuri Sapere (Gvantsa's Wine)
Made by Gvantsa Abuladze—100% Otskhanuri Sapere, one of Georgia's oldest and rarest varieties, known for its ridiculously dark color. Grown only in western Georgia, notoriously difficult to work with due to sugar accumulation challenges. Destemmed, macerated one month with 100% skins in qvevri. Intense ruby color, net-like tannin structure, balanced by elegant tonic acidity. Notes of black cherry sap, fermented plums, pomegranate, sweet spice, and dark chocolate [^130^][^151^][^162^].
Aladasturi
Another rare Imeretian red variety vinified by Gvantsa. Lighter than Otskhanuri Sapere but with distinctive freshness and red fruit character. Part of the siblings' mission to preserve indigenous Georgian grapes [^130^][^166^].
Otskhanuri Sapere Pét-Nat (Gvantsa's Wine)
A red pét-nat (methode ancestrale) made from Otskhanuri Sapere by Gvantsa. Only 300 bottles produced initially in 2017. Juicy and refreshing with high acidity and elegant bubbles. Black currant, cherries, and herbaceous undertone. One of the first Georgian red pét-nats [^158^][^161^][^166^].
Ojaleshi
Ojaleshi—another indigenous variety from western Georgia, traditionally grown on pergolas in the Samegrelo region. The Abuladzes are working to identify and classify this "lost" variety as part of their mission to preserve Georgian biodiversity [^126^][^168^].
The New Promise of Georgian Wine
Baia's Wine represents the future of Georgian wine—young, female-led, internationally recognized, yet deeply rooted in 8,000 years of tradition. In a country where 70% of wine is produced in the eastern Kakheti region and the industry has historically been male-dominated, the Abuladze siblings have carved out space for Imereti's distinct identity: lighter, fresher, more floral wines that bridge ancient tradition and modern palates [^125^][^130^].
Their mission extends beyond wine to women's empowerment (Baia was one of the first visible female winemakers in Georgia), biodiversity preservation (classifying rare varieties like Ojaleshi), and sustainable rural development (agritourism, EU partnerships, and UNDP support). With 18,000 bottles annually exported to Europe, the USA, and beyond, they prove that a $2,000 grant and three determined siblings can transform a family tradition into a global ambassador for the world's oldest wine culture [^126^][^167^][^168^].
- Founded 2015 ($2,000 grant)
- Forbes 30 Under 30 Europe (2019)
- TEDx Talk presenter
- 18 hectares Obcha, Imereti
- 18,000 bottles annually
- Certified organic/biodynamic
- Qvevri method (UNESCO heritage)
- 8,000-year tradition
- Imeretian style (5-30% skin)
- Women-led (pioneer in Georgia)
- EU/UNDP grant supported
- Fourth generation
- Grandfather: chief agronomist
- White grapes: Tsitska, Tsolikouri, Krakhuna
- Red grapes: Otskhanuri Sapere, Aladasturi
- Rare variety preservation (Ojaleshi)
- Pét-nat innovation (2017)
- Agritourism & guesthouse