Special Bottled
Type: Amber dry wine, produced in qvevri using the traditional Kakhetian method.
Color: Deep amber with golden hues, clear and luminous.
Aroma: Refined and aristocratic — white peach, pear, lemon zest, and the scent of summer meadow flowers. Fermentation and aging in qvevri according to traditional techniques foster the development of honey and nut aromas, adding depth and complexity to the wine and making it even more compelling.
Palate: Richly structured. Kisi imparts a gently mellow character and the diversity of summer white fruits, while Mtsvane contributes lightness and vibrant acidity. The palate is balanced and harmonious, with a long finish and subtle mineral nuances.
Food pairing: Pairs well with boiled and roasted meat dishes; particularly well suited to grilled fish, seafood, and poultry-based dishes. Also recommended with semi-mature cheeses and dishes prepared from fresh vegetables.
This wine highlights the winemaker’s philosophy — the unique union of indigenous varieties in qvevri. It is not merely a wine, but a story conveyed in a bottle, simultaneously expressing the depth of Georgian heritage and a contemporary vision.
Serving: Recommended at 14–16°C. Decanting is advisable to allow the wine to fully reveal its organoleptic characteristics.
Produced using methods suitable for vegan and vegetarian diets.
Special Bottled
Type: Amber dry wine, produced in qvevri using the traditional Kakhetian method.
Color: Bright amber with golden tones, clear and warmly radiant.
Aroma: Complex and refined — dried apple, peach, walnut, and citrus peel. Qvevri aging adds nuances of tea and spice, lending depth and distinction to the aromatic palette. With maturation, a subtle hint of tobacco emerges.
Palate: Full-bodied and well-balanced, with firm yet velvety tannins and pleasant citrus acidity. Notes of ripe quince and walnut unfold on the palate. The structure is устойчивый, and the finish is long and expressive.
Food pairing: Excellent with fried fish, seafood, and light meat dishes. Particularly well suited to vegetable and mushroom-based dishes.
A vivid aromatic palette, structural precision, and balanced flavor make this wine an authentic Georgian example, simultaneously expressing the uniqueness of the indigenous variety and the enduring strength of the traditional Kakhetian method.
Serving: Recommended at 14–16°C. Decanting is advisable to allow the wine to fully reveal its organoleptic characteristics.
Produced using methods suitable for vegan and vegetarian diets.
Special Bottled
Type: Amber dry wine, produced in qvevri using the traditional Kakhetian method.
Color: Bright amber with golden radiance, clear and lustrous.
Aroma: Aroma: Exceptionally expressive and aromatic. Floral tones dominate — white blossoms, jasmine, and acacia. Notes of honey, pear, and peach are present, along with the characteristic Muskaturi nuances of tropical fruit and fresh grape.
Palate: Full and energetic. Kisi provides structural firmness and balanced acidity, while Muskaturi contributes aromatic intensity and fruit richness. On the palate, dried peach, walnut, and delicate spicy nuances unfold. The finish is long and elegant.
Food pairing: Ideally paired with aromatic vegetables, spicy fish dishes, poultry, as well as mildly salted cheeses and walnut-based dishes. Particularly well suited to baked goods such as Khachapuri, pizza, and freshly baked bread.
This is an “aromatic symphony in qvevri” — the union of Muskatouri and Kisi within the traditional Georgian method creates a wine that simultaneously reveals fragrant diversity and elegant structure.
Serving: Recommended at 14–16°C. Decanting is advisable to allow the wine to fully reveal its organoleptic characteristics.
Produced using methods suitable for vegan and vegetarian diets.
Special Bottled
Type: Amber dry wine, produced in qvevri using the traditional Kakhetian method.
Color: Bright amber with golden radiance, clear and lustrous.
Aroma: Distinctly aromatic and refined. From the very first impression, a floral palette unfolds — white rose petal, jasmine, and rosehip. This is followed by notes of honey and tropical fruit. Fermentation and aging in qvevri add the scent of meadow flowers and further enrich the bouquet.
Palate: Full and elegant. Crisp acidity and light tannins create a balanced structure. On the palate, a delicate interplay of honeyed and floral nuances emerges. The structure is refined, with a long finish.
Food pairing: Excellent with seafood, light fish dishes, grilled vegetables, and aromatic cheeses. Also ideal with fruit, fragrant, and mildly spicy dishes.
In every sip of this wine, one senses the richness of its distinctive aromas and the depth characteristic of authentic qvevri-aged wine.
Serving: Recommended at 14–16°C. Decanting is advisable to allow the wine to fully reveal its organoleptic characteristics.
Produced using methods suitable for vegan and vegetarian diets.
Rcheuli Qvevri
Type: Amber dry wine, produced in qvevri using the traditional Kakhetian method.
Color: Bright amber with golden radiance.
Aroma: The fragrance of spring blossoms and fruit. Particularly distinguished by notes of white rose and white cherry. Fermentation and aging in qvevri according to traditional methods lend the wine authenticity and the depth characteristic of Kakhetian wines.
Palate: Fully reflects the character of its aromatic profile. Floral and white fruit flavors are clearly expressed. With maturation, nuances of autumn flowers, fruit, and delicate spice emerge.
Food pairing: Excellent with stuffed meat dishes, grilled poultry and fish, as well as vegetable and mushroom dishes. Also ideally suited to semi-mature cheeses.
This wine represents a “qvevri filled with sunlight” — reflecting the natural lightness of Mtsvane and the depth of the traditional Kakhetian method. The wine is at once elegant, vibrant, and authentic.
Serving: Recommended at 14–16°C. Decanting is advisable to allow the wine to fully reveal its organoleptic characteristics.
Produced using methods suitable for vegan and vegetarian diets.
Reserve
Type: Amber dry wine, produced in qvevri using the traditional Kakhetian method.
Color: Deep amber with golden and copper hues, rich, warm, and mature in tone.
Aroma: Highly complex and refined — notes of autumn blossoms and tea. With aging, a subtle hint of tobacco emerges, lending the bouquet an even greater nobility.
Palate: Rich, full-bodied, with a velvety texture. Delicate tannins and balanced acidity create a harmonious structure. On the palate, aromatic nuances of nuts and spices unfold. The finish is exceptionally long and elegant, revealing hints of honey and mineral notes.
Food pairing: Best suited for special occasions. Ideally paired with meat, fish, seafood, vegetable dishes, and aged salted cheeses.
This is a true classic of Georgian qvevri winemaking. It is not merely a wine — it is a story refined by time, captured in a bottle, highlighting the greatness of both the variety and the traditional method.
Serving: Recommended at 14–16°C. Decanting is advisable to allow the wine to fully reveal its organoleptic characteristics.
Produced using methods suitable for vegan and vegetarian diets.
Special Bottled
Type: Amber dry wine, produced in qvevri using the traditional Kakhetian method.
Color: Delicate amber with golden radiance, clear and lustrous.
Aroma: Refined and multifaceted — white blossoms, acacia, and gentle pear notes intertwined with aromas of dried peach, honey, and citrus peel. Qvevri vinification imparts a tea-like and herbal character, adding depth and clarity to the bouquet.
Palate: Lively and elegant. Kisi lends a warm and aromatic character, while Mtsvane contributes vibrant acidity and subtle minerality. On the palate, dried fruit, honeyed nuances, and a delicate herbal note are expressed. The finish is long and harmonious.
Food pairing: Beef and pork, seafood, grilled fish, light poultry dishes, vegetables, and semi-mature cheeses.
This wine is a “harmony in qvevri” — the fragrant aristocracy of Kisi and the natural delicacy of Mtsvane unite in an authentic Georgian wine. Kisi–Mtsvane expresses the sun, the soil, and the centuries-old winemaking tradition of Kakheti in every sip.
Serving: Recommended at 14–16°C. Decanting is advisable to allow the wine to fully reveal its organoleptic characteristics.
Produced using methods suitable for vegan and vegetarian diets.
Rcheuli Qvevri
Type: Amber dry wine, produced in qvevri using the traditional Kakhetian method.
Color: Deep amber with golden radiance, bright and translucent.
Aroma: Refined and complex — white blossoms, delicate notes of pear and peach, enriched by hints of citrus peel. Fermentation and aging in qvevri according to traditional methods make the wine more multifaceted and rich, clearly reflected in its organoleptic characteristics.
Palate: Rich and full in structure. A diverse bouquet of early white fruits is expressed, while citrus acidity lends the palate vibrancy and freshness. The finish is long, cool, and harmonious.
Food pairing: Versatile — equally well suited to dishes prepared with meat, seafood, poultry, and vegetables. Also pairs well with semi-mature cheeses, mushrooms, and fresh green salads.
This wine represents the refined and authentic expression of Kisi in qvevri — preserving the delicacy of the variety while simultaneously revealing the depth and strength of the traditional Kakhetian method.
Serving: Recommended at 14–16°C. Decanting is advisable to allow the wine to fully reveal its organoleptic characteristics.
Produced using methods suitable for vegan and vegetarian diets.
Special Bottled
Type: Amber dry wine, produced in qvevri using the traditional Kakhetian method.
Color: Vibrant amber with golden hues, clear and lively in brilliance.
Aroma: The aromatic palette is distinctive and refined — dried peach and apple, meadow flower honey, and tropical fruit. Qvevri vinification imparts subtle vegetal notes, with delicate touches of tea and spice.
Palate: Full-bodied and elegant, with rich, mature tannins. Notes of dried fruit, honey, and walnut unfold on the palate, supported by balanced acidity. The structure is well-defined, and the finish is long.
Food pairing: Excellent with poultry, seafood, vegetable dishes, and mature cheeses.
This wine deserves special attention, as it is crafted from a rare grape variety and represents a unique example of cultural heritage.
Serving: Recommended at 14–16°C. Decanting is advisable to allow the wine to fully reveal its organoleptic characteristics.
Produced using methods suitable for vegan and vegetarian diets.
Special Bottled
Type: Amber dry wine, produced in qvevri using the traditional Kakhetian method.
Color: Deep amber with golden hues, bright and lustrous.
Aroma: Refined and intense — white and yellow floral notes intertwined with hints of honey and delicate citrus. Qvevri vinification develops aromas of summer fruits and flowering plants, lending the bouquet depth and uniqueness.
Palate: Rich, with clearly defined structure, well-balanced acidity, and tannins. On the palate, notes of dried fruit, hazelnut, honey, and a subtle trace of spice unfold. The finish is long and elegant, with a pleasant warmth.
Food pairing: Ideally paired with meat, seafood, mushroom, and vegetable dishes. Also excellent with semi-mature cheeses.
This wine unites both the aromatic richness of the variety and the depth of the traditional Kakhetian method. It is at once elegant and authentic.
Serving: Recommended at 14–16°C. Decanting is advisable to allow the wine to fully reveal its organoleptic characteristics.
Produced using methods suitable for vegan and vegetarian diets.
Special Bottled
Type: Dry rosé wine, produced in qvevri through the fermentation of grape juice only, without skins.
Color: Intense deep garnet with ruby hues, nearly opaque.
Aroma: Deep and complex. From the very first impression, aromas of forest berries emerge. With age, the wine develops various spice notes — black pepper, cinnamon, and clove. Qvevri vinification contributes mineral elements, along with subtle touches of chocolate and tobacco.
Palate: Full-bodied and powerful, with tannins that are pronounced yet balanced. Distinct flavors of red and forest berries stand out, supported by a rich background of spices. The wine has a remarkably long and pleasing finish.
Food pairing: Ideal with classic red meat dishes — steak and braised meat. Excellent with long-aged, aromatic cheeses. Also pairs well with vegetables and baked dishes.
This wine fully justifies its status as a “great wine” — gaining further richness with age and developing year after year.
Serving: Recommended at 16–18°C. Decanting is advisable to allow the wine to fully reveal its organoleptic characteristics.
Produced using methods suitable for vegan and vegetarian diets.
Special Bottled
Type: Dry rosé wine, produced in qvevri through the fermentation of grape juice only, without skins.
Color: Intense deep red with violet hues.
Aroma: Rich and multi-layered — aromas of black berries, notes of ripe hawthorn and barberry, intertwined with the characteristic spices of Shiraz (black pepper, cinnamon). Qvevri vinification imparts moderately expressed extractive components and a powerful body, making the wine more compelling and substantial.
Palate: Powerful yet refined. Tavkveri contributes airy lightness and delicate acidity, while Shiraz adds depth. The tannins are well-defined. Black berry fruit dominates the palate, and with age, nuances of dark chocolate emerge in the bouquet. The finish is long and elegant.
Food pairing: Excellent with beef steak, braised and roasted meat dishes. Also ideally suited to long-aged cheeses and vegetable-based dishes.
This wine may be regarded as a highly successful experiment — the unique union of Tavkveri and Shiraz in Georgian qvevri creates a wine that is both traditional and contemporary.
Serving: Recommended at 14–16°C. Decanting is advisable to allow the wine to fully reveal its organoleptic characteristics.
Produced using methods suitable for vegan and vegetarian diets.
Special Bottled
Type: Dry rosé wine, produced in qvevri through the fermentation of grape juice only, without skins.
Color: Intense deep ruby with violet reflections, clear and lustrous.
Aroma: Multifaceted and dynamic. Notes of raspberry, red currant, and rose dominate. With age, nuances of cinnamon and delicate spices gradually unfold.
Palate: Full-bodied yet elegant. Tavkveri imparts lightness and gentle acidity, while Montepulciano contributes depth and fruit richness. The tannins are soft, and the structure is balanced and harmonious. The finish is long, with hints of fruit and floral spices.
Food pairing: Ideally paired with meat dishes, pasta, baked goods, and cheeses.
This is a “harmony of Georgian and Italian varieties in qvevri” — a wine in which the authentic vitality of Georgian Tavkveri intertwines with the lively and profound character of Italian Montepulciano, while the traditional qvevri method lends this union a distinctive value.
Serving: Recommended at 14–16°C. Decanting is advisable to allow the wine to fully reveal its organoleptic characteristics.
Produced using methods suitable for vegan and vegetarian diets.
Special Bottled
Type: Dry red wine, produced in qvevri through the fermentation of grape juice only, without skins.
Color: Deep dark garnet with ruby reflections, nearly opaque.
Aroma: Intense and multi-layered. Notes of black plum, blackberry, and cherry dominate. With aging, spices gradually unfold — black pepper, clove, and subtle hints of cocoa.
Palate: Powerful and full-bodied, with pronounced tannins. Saperavi imparts firmness and depth, while Tavkveri adds gentle acidity and vibrancy. On the palate, nuances of summer black berries and a touch of dark chocolate are expressed. The finish is long, energetic, and elegant.
Food pairing: Excellent with beef steak, braised and roasted meat dishes. Also ideal with long-aged cheeses and vegetable-based dishes.
A classic and powerful Georgian red wine, created from a blend of Tavkveri and Saperavi. The two varieties are harmoniously balanced: Tavkveri brings lightness and liveliness, while Saperavi contributes strength and structure. The traditional qvevri method imparts exceptional depth to the wine. This wine represents a “harmony of strength and elegance in qvevri” — a blend of Tavkveri and Saperavi that simultaneously preserves traditional Georgian robustness and refined balance.
Serving: Recommended at 14–16°C. Decanting is advisable to allow the wine to fully reveal its organoleptic characteristics.
Produced using methods suitable for vegan and vegetarian diets.
Special Bottled
Type: Dry red wine, produced in qvevri using the traditional Kakhetian method.
Color: The color of ripe pomegranate, clear and lustrous.
Aroma: Red berries dominate — cherry, pomegranate, and currant. Gradually, delicate floral and spicy nuances unfold.
Palate: Lively, elegant, and balanced. The tannins are soft and refined, the acidity vibrant and bright. Notes of red fruit and subtle spices are expressed on the palate. The finish is long and appetizing.
Food pairing: Excellent with beef steak, braised and roasted meat dishes. Also ideal with long-aged cheeses and vegetable-based dishes.
This wine represents the “classic expression of Tavkveri in qvevri” — youthful energy and the depth of traditional style in a single bottle.
Serving: Recommended at 15–17°C. Decanting is advisable to allow the wine to fully reveal its organoleptic characteristics.
Produced using methods suitable for vegan and vegetarian diets.
Special Bottled
Type: Dry red wine, produced in qvevri.
Color: Rich ruby with deep violet hues, clear and lustrous, with a youthful character.
Aroma: Intense and expressive — aromas of early summer fruit, particularly cornelian cherry and red currant. With age, nuances of dried red berries begin to emerge.
Palate: Lively and full, насыщенный moderately expressed extractive components. The palate fully reflects the aromatic profile, expressed through a diverse palette of early summer red berries. The finish is long and harmonious.
Food pairing: Ideally paired with meat dishes. Also complements pasta, pizza, dishes prepared with tomato-based sauces, chilled salads, mushrooms, and mildly salted cheeses.
This wine is distinctive, as the Italian variety Montepulciano vinified in qvevri is exceedingly rare. Here, the character of a European variety merges with the unique influence of qvevri, creating a wine in which Georgian and Italian winemaking traditions naturally unite.
Serving: Recommended at 14–16°C. Decanting is advisable to allow the wine to fully reveal its organoleptic characteristics.
Produced using methods suitable for vegan and vegetarian diets.
Reserve
Type: Type: Dry red wine, produced in qvevri using the traditional Kakhetian method.
Color: Intense deep ruby with violet reflections, profound and vivid.
Aroma: Fragrant and multifaceted — black cherry, blackberry, plum, and black currant. Gradually, notes of spice unfold (black pepper, capsicum), along with delicate hints of tobacco and chocolate. Qvevri vinification imparts mineral nuances, further enhancing the aromatic complexity.
Palate: Full-bodied, powerful, and harmonious. The tannins are pronounced and firm; with aging, they soften and become more velvety. The acidity is strong yet balanced. Black fruit dominates the palate, accompanied by spices and subtle tones of black plum. The finish is long and robust.
Food pairing: Excellent with beef steak, braised and roasted meat dishes. Also ideally suited to long-aged cheeses and vegetable-based dishes.
This is one of the most renowned and distinguished Georgian red wines, crafted from a noble indigenous variety. After qvevri vinification, it reveals the classic firmness and depth characteristic of the grape. Even in its youth, the wine is rich and impressive, and it continues to refine and evolve over the years.
Serving: Recommended at 16–18°C. Decanting is advisable to allow the wine to fully reveal its organoleptic characteristics.
It possesses strong potential for long-term aging.
Produced using methods suitable for vegan and vegetarian diets.
Special Bottled
Type: Type: Dry red wine, produced in qvevri using the traditional Kakhetian method.
Color: Deep dark garnet with violet reflections.
Aroma: Distinctly authentic and rich. Notes of black plum, blackberry, and cherry dominate, completed by subtle nuances of dried fruit.
Palate: Powerful and velvety. The tannins are pronounced and balanced by acidity. On the palate, black plum and berry fruit are evident, with a rich background of spices. The structure is full-bodied and energetic. The finish is long, elegant, and refined.
Food pairing: Excellent with beef steak, braised and roasted meat dishes. Also ideal with long-aged cheeses and vegetable-based dishes.
This is a “true treasure of a rare variety in qvevri” — a wine that reveals the diversity of Georgian winemaking and offers a unique, collectible experience.
Serving: Recommended at 16–18°C. Decanting is advisable to allow the wine to fully reveal its organoleptic characteristics.
Produced using methods suitable for vegan and vegetarian diets.
Special Bottled
Type: Dry red wine, produced in qvevri using the traditional Kakhetian method.
Color: Deep garnet with a lustrous violet hue.
Aroma: Multi-layered and refined — black currant, blackberry, cherry, and black plum intertwined with the characteristic piquant spices of Shiraz (black pepper, clove, and subtle hints of berry preserve).
Palate: Full-bodied and energetic, with well-balanced acidity. The tannins are pronounced yet elegant. Black fruit and spices dominate the palate. The finish is rich, long, and delicately spicy.
Food pairing: Excellent with roasted or grilled meats. Also ideal with cheeses, baked goods, fresh vegetables, and spicy sauces.
This is a “Georgian interpretation of a European variety” — a wine that unites the classic spiciness of Shiraz with the authentic depth of traditional qvevri.
Produced using methods suitable for vegan and vegetarian diets.
Chvebi Ezo
As a result of a creative experiment, a new series of wines has been created, produced from indigenous wine grape varieties grown in our own ampelographic vineyards, expressing both family heritage and an ongoing pursuit of innovation.
Type: Amber dry wine, produced in qvevri using the traditional Kakhetian method. The wine is fermented partially on the skins, without stems, for 6 months.
Color: Bright amber with golden hues, clear and vibrant.
Aroma: A light and delicate bouquet with pure and multifaceted aromas. Floral tones and white fruit are expressed, accompanied by subtle hints of honey. Muskatouri Rkatsiteli reveals its fragrant character, while Mtsvane lends lightness and clarity to the bouquet.
Palate: Harmonious and easy-drinking, with pronounced purity and natural balance. A gentle interplay of white fruit and floral nuances is felt on the palate, supported by lively acidity. The structure is soft, and the finish is light, clean, and long.
Food pairing: Pairs well with everyday cuisine — vegetable dishes, fish, seafood, poultry, chilled salads, and young cheeses.
Serving: Serving: Recommended at +14–16°C. Light decanting is optional, allowing the wine to fully express its aromatic profile.
Produced using methods suitable for vegan and vegetarian diets.
Chveni Ezo
As a result of a creative experiment, a new series of wines has been created, produced from indigenous wine grape varieties grown in our own ampelographic vineyards, expressing both family heritage and an ongoing pursuit of innovation.
Type: Dry rosé wine, produced in qvevri using the traditional Kakhetian method. The wine is fermented partially on the skins, without stems, for 3 months.
Color: Bright rosé with a delicate reddish hue, clear and vibrant.
Aroma: A light and delicate bouquet with pure and multifaceted aromas. Notes of red berries — cherry, red currant, and pomegranate — are expressed, revealing the natural finesse of Tavkveri and Simonaseuli, while Saperavi lends depth and structural precision to the bouquet.
Palate: Harmonious and easy-drinking, with pronounced purity and natural balance. Red berry fruit is felt on the palate, accompanied by a subtle impression of fruit sweetness and lively acidity. The structure is soft, and the finish is light, clean, and long.
Food pairing: Pairs well with everyday cuisine — chilled salads, vegetable dishes, fish, seafood, poultry, and young cheeses.
Serving: Recommended at 14–16°C. Decanting is advisable to allow the wine to fully reveal its organoleptic characteristics.
Produced using methods suitable for vegan and vegetarian diets.
Chveni Ezo
As a result of a creative experiment, a new series of wines has been created, produced from indigenous wine grape varieties grown in our own ampelographic vineyards, expressing both family heritage and an ongoing pursuit of innovation.
Type: Dry red wine, produced in qvevri using the traditional Kakhetian method.
Color: Intense deep garnet, slightly translucent.
Aroma: A light and delicate bouquet with multifaceted and pure aromas. Notes of fruit and black rose emerge, naturally expressing the character of the grape varieties used.
Palate: Light and balanced. The palate reveals a diversity of fruit, a soft structure, and lively acidity. The finish is pleasant and long.
Food pairing: Pairs well with everyday cuisine — vegetable dishes, light meats, poultry, fish, and chilled salads, as well as aged and young cheeses.
Serving: Recommended at 14–16°C. Decanting is advisable to allow the wine to fully reveal its organoleptic characteristics.
Produced using methods suitable for vegan and vegetarian diets.
Collection Wine
Type: Amber dry wine, produced in qvevri using the traditional Kakhetian method.
Color: Delicate amber with golden radiance, clear and lustrous.
Aroma: Refined and multifaceted — white blossoms, acacia, and gentle pear notes intertwined with aromas of dried peach, honey, and citrus peel. Qvevri vinification imparts a tea-like and herbal character, adding depth and clarity to the bouquet.
Palate: Lively and elegant. Kisi lends a warm and aromatic character, while Mtsvane contributes vibrant acidity and subtle minerality. On the palate, dried fruit, honeyed nuances, and a delicate herbal note are expressed. The finish is long and harmonious.
Food pairing: Beef and pork, seafood, grilled fish, light poultry dishes, vegetables, and semi-mature cheeses.
This wine represents a “harmony in qvevri” — the fragrant character of Kisi and the natural delicacy of Mtsvane unite in an authentic Georgian wine. Kisi–Mtsvane expresses the sun, the soil, and the centuries-old winemaking tradition of Kakheti in every sip.
Serving: Recommended at 14–16°C. Decanting is advisable to allow the wine to fully reveal its organoleptic characteristics.
Produced using methods suitable for vegan and vegetarian diets.
Collection Wine
Type: Dry red wine, produced in qvevri using the traditional Kakhetian method.
Color: Intense deep garnet with ruby and violet reflections, profound and nearly opaque.
Aroma: Intense and multi-layered. Notes of black plum, blackberry, and cherry dominate. Shiraz lends the bouquet a piquant spicy nuance — black pepper and a subtle hint of clove — while Saperavi provides depth and concentration of dark fruit.
Palate: Powerful and full-bodied, yet harmonious. Saperavi imparts firmness, tannic structure, and depth, while Shiraz contributes spiciness and aromatic dynamism. The tannins are pronounced but balanced, and the acidity is moderate. Black fruit and spices are clearly expressed on the palate. The finish is long, warm, and delicately spicy.
Food pairing: Ideally paired with red meat dishes, grilled meats, game, and long-aged cheeses.
This is a “harmony of structure and piquant depth in qvevri” — a wine in which the classic power and structure of Saperavi intertwine with the spicy character of Shiraz, while the traditional qvevri method lends the blend authenticity and depth.
Serving: Recommended at 14–16°C. Decanting is advisable to allow the wine to fully reveal its organoleptic characteristics.
Produced using methods suitable for vegan and vegetarian diets.
Collection Wine
Type: Dry red wine, produced in qvevri using the traditional Kakhetian method.
Color: Intense deep garnet with ruby hues, nearly opaque.
Aroma: Deep and complex. From the very first impression, aromas of forest berries emerge. With age, the wine develops various spice notes — black pepper, cinnamon, and clove. Qvevri vinification contributes mineral elements, along with subtle touches of chocolate and tobacco.
Palate: Full-bodied and powerful, with tannins that are pronounced yet balanced. Distinct flavors of red and forest berries stand out, supported by a rich background of spices. The wine has an exceptionally long and pleasing finish.
Food pairing: Ideal with classic red meat dishes — steak and braised meat. Excellent with long-aged, aromatic cheeses. Also pairs well with vegetables and baked dishes.
This wine fully justifies its status as a “great wine” — gaining further richness with age and evolving year after year.
It possesses high potential for long-term aging.
Serving: Recommended at 16–18°C. Decanting is advisable to allow the wine to fully reveal its organoleptic characteristics.
Produced using methods suitable for vegan and vegetarian diets.
Best Vintage
Type: Amber dry wine, produced in qvevri using the traditional Kakhetian method.
Color: Deep amber with golden and copper hues, rich, warm, and mature in tone.
Aroma: Highly complex and refined — notes of autumn blossoms and tea. With aging, a subtle hint of tobacco emerges, lending the bouquet an even greater nobility.
Palate: Rich, full-bodied, with a velvety texture. Delicate tannins and balanced acidity create a harmonious structure. On the palate, aromatic nuances of nuts and spices unfold. The finish is exceptionally long and elegant, revealing hints of honey and mineral notes.
Food pairing: Best suited for special occasions. Ideally paired with meat, fish, seafood, vegetable dishes, and aged salted cheeses.
This is a true classic of Georgian qvevri winemaking. It is not merely a wine — it is a story refined by time, captured in a bottle, highlighting the greatness of both the variety and the traditional method.
Serving: Recommended at 14–16°C. Decanting is advisable to allow the wine to fully reveal its organoleptic characteristics.
Produced using methods suitable for vegan and vegetarian diets.
Best Vintage
Type: Dry red wine, produced in qvevri using the traditional Kakhetian method.
Color: Intense deep ruby with violet reflections, profound and vivid.
Aroma: Fragrant and multifaceted — black cherry, blackberry, plum, and black currant. Gradually, notes of spice unfold (black pepper, capsicum), along with delicate hints of tobacco and chocolate. Qvevri vinification imparts mineral nuances, further enhancing the aromatic complexity.
Palate: Full-bodied, powerful, and harmonious. The tannins are pronounced and firm; with aging, they soften and become more velvety. The acidity is strong yet balanced. Black fruit dominates the palate, accompanied by spices and subtle tones of black plum. The finish is long and robust.
Food pairing: Excellent with beef steak, braised and roasted meat dishes. Also ideally suited to long-aged cheeses and vegetable-based dishes.
This is one of the most renowned and distinguished Georgian red wines, crafted from a noble indigenous variety. After qvevri vinification, it reveals the classic firmness and depth characteristic of the grape. Even in its youth, the wine is rich and impressive, and it continues to refine and evolve over the years.
Serving: Recommended at 16–18°C. Decanting is advisable to allow the wine to fully reveal its organoleptic characteristics.
It possesses strong potential for long-term aging.
Produced using methods suitable for vegan and vegetarian diets.
