Cradle of Wine

In our wine cellar, which is more than 100 years old, we have six large (2-3 tons capacity) and six smaller ‘kvevri’ (large ceramic storage vessels for wine buried below ground). The kvevri were established and used for wine fermentation by our family’s great grandfather. Since then, a love of winemaking has been passed down from generation to generation in our family.  Traditional wine production has become an integral part of our lives.

We produce kvevri-fermented wines from Rkatsiteli grapes (famous grape variety used to make Georgian white wines) grown in our own vineyards. We crush the grapes (with grape skin, seeds and stem) into the kvevri and the fermentation process takes place for 21 days. The wine has a high tannin content. Saperavi (grape variety) is fermented within 5-10 days. This is an ancient, but unique and perfect method of wine production, which is why nobody has tried to change it.

We will provide you with more detailed information about Georgian wine and traditions during your visit to our wine cellar.