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NATURAL WINES BY GELOVANI CELLAR
Akaki Gelovani trained as a lawyer in Tbilisi. He started making wine in 2006 in his father's garage, with family and friends pressing grapes together every year. Singing traditional Georgian polyphony brought him together with the monk and winemaker Father Gabriel, who became his mentor. His first commercial bottling came in 2017. He now has nearly 5 hectares at Tibaani in eastern Kakheti, with his cellar in the village of Tskluleti, growing Mtsvane, Rkatsiteli, Kisi and Saperavi.
Everything ferments with wild yeasts in qvevri, clay vessels buried in the ground, then moves to a second qvevri for another 6 to 9 months. Skin contact is long: around three months for the Mtsvane, six for the Rkatsiteli 2022 and seven for the Kisi. No sulphur is added. The whites come out deep amber, and the Saperavi is dark and powerful. The 2024 Saperavi was bottled off dry at 15.5%.
