Georgian wines come from two main winemaking regions - East and West - both offering their own distinct style. In the East, particularly in places like Kakheti, the wines tend to be stronger with a tannic structure that improves with age. Grapes like Rkatsiteli, Kisi, Saperavi, and Mtsvane dominate here. Over in the West, wines made from grapes like Tsitska and Tsolikouri are much more delicate, as seen with producers like Baia’s Wine.
One of the key traditions in Georgian winemaking is the use of qvevri—large clay amphoras buried in the ground. This technique involves pressing whole bunches of grapes and letting them ferment with skins and stems for extended periods, typically around six months. The result is a wine with unique texture, richness, and structure. Recently, though, some producers have started moving away from traditional methods, aiming for softer expressions of the native Georgian grapes. Producers like Iberieli, Ori Marani, and Lapati are leading the way in this style.
Georgian wines are often best served a bit warmer, with some wines opening up beautifully at room temperature. Decanting is also a great idea. Many of these wines maintain their freshness for days after opening, and they tend to age well in the cellar, rewarding patience.
Explore and taste Natural Georgian wines from amazing producers like Natenadze, Jakeli, Lapati, Iberieli, Baia’s Wine, Wine Artisans, Chona’s Marani, and more.
