Top 16 Local Wines
in Kakheti

Marani is a winery from eastern Georgia, located in the Kakheti region, known for combining traditional Georgian winemaking methods with modern enological practices. Its Kondoli vineyards, one of the most renowned vineyard sites in the country, were first documented in the 18th century as a source of high-quality grapes.

The climate of the Alazani Valley provides warm days and cool nights, contributing to balanced grape ripening and preserved aromatic freshness. Marani focuses on indigenous Georgian varieties such as Saperavi, Rkatsiteli, Mtsvane and Kisi, maintaining the authentic identity of the region’s viticulture.

One of its most distinctive features is fermentation in qvevri - large clay amphorae buried underground, a winemaking method thousands of years old that allows natural micro-oxygenation of the wine. In parallel, part of the production takes place in modern stainless-steel tanks, ensuring precision and consistency of style.

This combination of heritage and technology results in wines with strong character and a clear sense of origin. Marani produces a wide range of styles - from dry whites and structured reds to characteristic amber wines with extended maceration.

Thanks to consistent quality, the winery is present in many global markets and frequently awarded at international competitions. Its approach respects local winemaking heritage while embracing contemporary standards.

Marani wines reveal the distinctive taste of Georgian terroir through a balance of minerality, aromatic complexity and depth of flavor.Expand

Ruispiri is a small family-run winery and biodynamic estate located in the village of Ruispiri, in the Telavi area of Georgia’s Kakheti region, the country’s most important wine-producing zone. Its production is based on organic and biodynamic principles, avoiding chemical inputs and focusing on maintaining the natural balance of the vineyard and soil.

The winery is led by Giorgi Aladashvili, who brought experience from biodynamic farming abroad and applied it to the local terroir, resulting in wines closely tied to their environment. Production is limited and artisanal, with careful attention given to every stage of the process.

A defining element is the use of traditional qvevri – clay vessels buried underground – for fermentation and aging, which gives the wines structure, texture, and authenticity. The portfolio includes indigenous grape varieties such as Rkatsiteli, Kisi, Mtsvane, and Saperavi, reflecting the microclimate of Kakheti.

Beyond wine, the estate operates as a self-sustaining agro-ecosystem, producing additional traditional foods that support its sustainability philosophy. Ruispiri also functions as a wine tourism destination, offering tastings and accommodation, where wine is experienced in connection with local cuisine and the surrounding Caucasus landscape.Expand

Lionidzis Zvari is a Georgian winery established in 2006 in the village of Vardisubani, located within the Tsinandali microzone in the Kakheti region, one of the country’s most important wine-growing areas. The vineyards are situated on historically significant land once associated with Solomon Lionidze, a diplomat at the court of King Erekle II, which adds cultural depth to the winery’s identity.

The estate focuses on native grape varieties such as Saperavi, Rkatsiteli, Mtsvane, Kisi, and Khikhvi, aiming to reflect the specific terroir defined by local soils and climatic conditions. Production combines traditional Georgian techniques with modern winemaking practices, with a strong emphasis on fermentation and aging in qvevri—large clay vessels buried underground, recognized as part of UNESCO’s intangible cultural heritage.

Their wines are typically structured, with a balance between freshness, tannins, and aromatic complexity, depending on the style and vinification method. Particular attention is given to qvevri wines, which express pronounced texture and varietal character.Expand

Vaziani Winery is a Georgian wine producer established in 1982, with headquarters in Tbilisi and vineyards primarily located in the Kakheti region. Originally operating during the Soviet period, the winery has since undergone modernization and repositioned itself as a quality-driven, export-oriented producer.

It combines traditional Georgian winemaking techniques, including qvevri fermentation, with modern technology and controlled production processes. The portfolio includes a wide range of wines made from indigenous grape varieties such as Saperavi, Rkatsiteli, and Kisi, as well as selected international varieties, reflecting a flexible and market-oriented approach.

A notable part of its identity is the Makashvili Wine Cellar line, which represents the restoration of a historic cellar and a stronger focus on traditional methods. Vaziani wines are distributed across multiple international markets and regularly participate in major wine competitions.

Overall, the winery represents a balance between historical heritage, industrial production, and contemporary branding within Georgian winemaking.Expand

Koncho & Co is a Georgian winery based in Kvareli, in the Kakheti region, rooted in a long-standing winemaking tradition linked to the Konchoshvili family, whose history dates back several centuries. The modern company was established in the early 2000s and combines historical heritage with a contemporary approach to wine production.

Its vineyards are located in well-known microzones such as Kvareli and Kindzmarauli, where specific climatic and soil conditions contribute to a strong terroir expression. Production integrates traditional qvevri methods alongside modern technologies, achieving a balance between authenticity and consistency.

The winery focuses on indigenous grape varieties while also working to preserve and revive rare local grapes. Its portfolio includes a range of styles, from dry and semi-sweet wines to amber wines, as well as spirits such as chacha and brandy.

Koncho & Co wines are present on international markets and exported to multiple countries. Overall, the winery represents a combination of tradition, family heritage, and modern development within Georgian winemaking.Expand

Doctor’s Bio-Cellar is a small, family-run winery based in Georgia’s Kakheti region, widely regarded as the historical heart of winemaking and the birthplace of the ancient qvevri tradition. The producer follows an organic, low-intervention philosophy, cultivating grapes without synthetic chemicals and relying on spontaneous fermentation with native yeasts.

Their wines are made in traditional clay vessels known as qvevri, buried underground to ensure natural temperature stability and gradual development of structure and aromas. The resulting style is authentic and vintage-driven, with minimal standardization, allowing each wine to reflect the specific conditions of the harvest and terroir.

The winery focuses on indigenous Georgian grape varieties such as Rkatsiteli, Kisi, and Saperavi, which, under this approach, often yield wines with firm tannins, oxidative nuances, and layered aromatics. Wines are typically unfiltered and produced with little to no added sulfur, contributing to their raw texture and natural appearance.

Production remains limited, with small batches aimed at the niche market of natural and biodynamic wine enthusiasts. The visual identity is understated, with simple labeling that aligns with the winery’s philosophy of transparency and minimalism.

Doctor’s Bio-Cellar wines are mainly found in specialized wine shops and bars that focus on natural wines. Overall, the winery represents a contemporary interpretation of Georgia’s ancient winemaking heritage, where tradition, environment, and craftsmanship are closely intertwined.Expand

Badagoni is one of the leading wineries in Georgia, established in 2006 in the village of Zemo Khodasheni in the Kakheti region, the country’s primary winemaking area. The company manages extensive vineyards across several Kakheti microzones, focusing mainly on indigenous grape varieties such as Saperavi, Rkatsiteli, and Mtsvane.

Its philosophy combines an 8,000-year-old winemaking tradition with modern technology and scientific research to ensure consistent quality. Badagoni collaborates with renowned Italian oenologist Donato Lanati and the research center Enosis Meraviglia, further strengthening its technical expertise.

A distinctive part of its production includes qvevri wines crafted in the historic cellar of the 11th-century Alaverdi Monastery, following traditional Georgian methods. The portfolio covers a wide range of styles, including still, sparkling, and qvevri wines, as well as chacha spirits.

With an annual production exceeding 12 million bottles and exports to more than 30 countries, Badagoni has a strong international presence. The winery has received numerous awards at international competitions, confirming its position as a key player in contemporary Georgian winemaking.Expand

Teliani Valley is a contemporary Georgian winery located in the Kakheti region, deeply rooted in one of the world’s oldest winemaking traditions while shaped by a modern enological approach. Founded in 1997, the winery is built on the site of a historic 19th-century cellar near Telavi, directly linking heritage with present-day production.

Its focus is on indigenous grape varieties such as Saperavi, Rkatsiteli, Kisi, and Khikhvi, cultivated in estate vineyards and carefully selected for a diverse range of wine styles. A distinctive part of the production relies on the traditional qvevri method, where wines ferment and age in clay vessels buried underground, contributing to texture, structure, and authenticity.

At the same time, modern vinification techniques are applied to ensure precision and consistency across the portfolio. The range includes fresh and aromatic white wines, structured amber wines with skin contact, and complex reds dominated by Saperavi.

Teliani Valley produces several dozen labels and exports to numerous international markets, playing a significant role in promoting Georgian wine globally. Its wines are regularly recognized at major international competitions, confirming their quality and growing reputation.

The combination of tradition, native varieties, and technical expertise positions Teliani Valley as a key representative of modern Georgian winemaking.Expand

Vardiashvili Family Winery is a family-owned winery located in the Kakheti region, in the village of Vazisubani, within the well-regarded microzones of Mukuzani and Vazisubani. Established in 2018, the winery builds on a long-standing family tradition of viticulture, combining inherited knowledge with a contemporary approach to small-scale production.

Their philosophy is centered on natural winemaking, using indigenous yeasts, minimal intervention, and the traditional qvevri method, where fermentation and aging take place in clay vessels buried underground. The vineyards, some of which are several decades old, are planted on mineral-rich soils that contribute to the depth and structure of the wines.

The portfolio focuses primarily on indigenous Georgian grape varieties such as Saperavi and Rkatsiteli, aiming to express both varietal identity and terroir. Production is limited, with an emphasis on careful grape selection and quality control across each vintage.

The winery has gained international recognition, with wines awarded at competitions such as the International Wine & Spirit Competition. Overall, Vardiashvili Family Winery represents a modern yet authentic expression of Georgian winemaking, rooted in tradition and defined by a natural, terroir-driven approach.Expand

Château Buera is a winery located within the Lopota Lake Resort & Spa complex in the Kakheti region, one of Georgia’s most important wine-producing areas. Established in 2018, it represents a combination of modern winemaking and the region’s long-standing viticultural tradition, with a strong focus on wine tourism.

The vineyards are situated in the Napareuli microzone, where diverse soils and favorable climatic conditions support both indigenous varieties such as Rkatsiteli, Mtsvane, Kisi, and Saperavi, as well as international grapes like Chardonnay and Cabernet Sauvignon. Production integrates traditional Georgian qvevri fermentation with contemporary enological techniques, achieving a balance between authenticity and consistency.

The winery’s portfolio includes white, red, rosé, amber, and sparkling wines, reflecting the stylistic diversity of Kakheti. As part of a luxury resort, Château Buera also functions as an enotourism destination, offering cellar tours, tastings, and educational experiences related to Georgia’s ancient winemaking heritage.

A strong emphasis is placed on pairing wines with local cuisine and the surrounding natural landscape. Château Buera illustrates the modern evolution of Georgia’s wine scene, where tradition is reinterpreted through a contemporary production and hospitality concept.Expand

Saperavi is a resilient red Georgian grape that originated in the eastern region of Kakheti, and though it is still predominant in Georgia, small amounts are also grown in other Eastern European regions, Australia, and the United States. This teinturier grape that has dark skins and flesh produces full-bodied wines of a dark garnet color which are characterized by aromas of ripe red berries and pleasant acidity. Most wines produced from the Saperavi grapes are varietal and have a great tendency to age. Sapervai wines are incredibly versatile and can match a variety of dishes, including delicate fish dishes, stews, grilled meat, or game. Expand

Kisi is a native Georgian variety that is mainly associated with Kakheti. Like many Georgian grapes, this white variety is also used for classic dry styles and traditional Georgian amber wines made in large clay vessels (qvevri). The grape is often blended with Rkatsiteli and Mtsvane Kakhuri. By the 2000s, Kisi was almost extinct, but it is slowly being introduced as a local grape with excellent potential. Classic dry wines are crisp and bright. They have a medium body and aromas reminiscent of flowers, citrus fruit, apples, pears, and peaches. Qvevri-made wines will have a juicier and more complex character, full-body, and darker color. They usually have ripe fruit, orange, apricot, and honey-like aromas, often with hints of spices and nuts. Dry styles can be enjoyed as an aperitif, and they also pair well with salads, seafood, and cheese. Qvevri wines will go well with chicken, creamy sauces, and spicy dishes. Expand

Mtsvane Kakhuri, or simply Mtsvane, is an aromatic white grape native to Georgia. The grape produces alcoholic and tannic white wines. It is mainly found in Kakheti, where it is used in varietals and blends and several regional appellations. Although suitable for various styles, it is primarily used for dry wines and traditional wines made in qvevri—terracotta pots used for fermentation and maturation. Dry white wines made from Mtsvane are fresh and light. They will usually have aromas reminiscent of white and yellow fruit, flowers, and citrus, often accompanied by herbal and mineral notes. Qvevri-made wines have a slightly darker, amber color, more body, and juicier aromas often similar to orange zest, apricots, and spices. Manavi and Tsinandali are the most popular Georgian appellations that use Mtsvani. Confusingly, this variety is one of many Georgian grapes named Mtsvane. They are not genetically identical, and typically region is added to the name to signifying their origin. Dry wines pair with salads, appetizers, and snacks, while qvevri wines may be a good match with pork, poultry, and spicy dishes. Expand

Tsinandali is a dry white wine produced from a specific blend of the indigenous Rkatsiteli and Mtsvane Kakhuri grape varieties within the legally demarcated Tsinandali micro-zone, which is situated along the right bank of the Alazani River valley on the northeastern slopes of the Tsiv-Gombori range within the Telavi and Gurjaani municipalities of the Kakheti region in eastern Georgia. The establishment of this localized wine profile dates back to the early nineteenth century when Prince Alexander Chavchavadze inherited the Tsinandali estate and introduced European viticultural technologies, building a specialized underground cellar in 1835 and systematically crossing local cultivars to produce the first standardized, light-bodied dry white wine of the region, which eventually led to the formal legal codification of the appellation's geographical boundaries under state agricultural laws in 1941 to protect its specific physical and chemical identity from imitation. The preparation of Tsinandali wine requires a precise dual-cultivar fermentation protocol where Rkatsiteli grapes, comprising eighty to eighty-five percent of the blend, and Mtsvane Kakhuri grapes, comprising fifteen to twenty percent, are harvested concurrently at technological maturity when sugar content reaches nineteen to twenty-two percent. The grapes are mechanically de-stemmed, crushed, and separated immediately from their skins to prevent the extraction of heavy phenols, followed by alcoholic fermentation in temperature-controlled stainless steel vats at twelve to fifteen degrees Celsius, after which a mandatory portion of the wine undergoes maturation in oak barrels for a minimum of three months to enhance structural stability while retaining primary organic acids. The wine is consumed within domestic culinary settings, international export hospitality networks, and commercial tasting venues, served at an operational temperature between ten and twelve degrees Celsius in standard narrow-bowled white wine glasses to concentrate the delicate floral aromatics and preserve the crisp sensation of the acidity on the palate. For food and beverage pairings, the pronounced acidity and light phenolic structure of Tsinandali allow it to cut through light fats and balance lean proteins, meaning it is eaten alongside grilled poultry, boiled chicken with garlic sauce (shkmeruli), roasted white fish, cold meat starters, vegetable dishes featuring fresh green herbs, and mild, semi-soft cow milk cheeses like sulguni.Expand

Arguably the most popular white grape in Georgia and possibly one of the oldest grapes in the world, Rkatsiteli is an incredibly versatile variety used in the production of brandy and dry, sparkling, fortified, and dessert wines. Although it is grown in several other European countries, this ancient grape remains one of the flagship Georgian varieties. Although it is grown in other regions, it is native to Kakheti. It is resilient to harsh weather conditions, retains excellent acidity, and achieves high sugars. Dry Rkatsiteli wines are light and refreshing. They tend to have an excellent balance of crisp acidity and sweetness that is complemented by complex and subtly spicy aromas of flowers, green apple, quince, and white peaches. Rkatsiteli is often vinified on the skins—pressed juice is fermented with the skins, often along with stalks and pips. These skin-contact wines are usually made in qvevri (kvevri) —traditional Georgian clay amphorae. These slightly tannic wines will have a distinctive orange or amber color with complex and intense aroma and flavor, often reminiscent of orange zest, honey, caramel, spices, and stone fruit. Rkatsiteli wines are quite universal and can pair well with various dishes, including fish, pork, and poultry. They could also work well with Middle Eastern and Indian fare. Skin contact, amber styles pair well with more complex rich dishes and pungent cheese varieties. Expand

Manavi is a Georgian appellation for dry white wines made exclusively with the native Kakhuri Mtsvane variety. The appellation is situated in Kakheti, more precisely in the Sagarejo region around the Gombori Mountains. The wines have a distinctive straw color and a light green hue. The aroma is floral and fruity, reminiscent of white and yellow fruit and wildflowers. They have bright acidity and a subtle, mineral character. It is a suitable pairing with fish and seafood, white meat, and salads.Expand

Tavkveri is a native Georgian grape that produces juicy and lively wines. The grape is cultivated in eastern and central Georgia, mainly in Kakheti and Kartli. It is used for varietals and red and rosé blends. Tavkveri is suitable for various wine styles and can be used for classic styles and regional qvevri (amphora) wines. Because they typically have an approachable and easy-drinking character, these wines can be enjoyed young. They usually have red and dark fruit aromas reminiscent of cherries, raspberries, plums, and blackcurrants. Sometimes, they will have some balsamic nuances and subtle spicy or earthy notes. Tavkveri-based reds are best served with red meat or poultry. Expand

Akhasheni is a naturally semi-sweet red wine produced exclusively from the monocultivar Saperavi grape variety inside the legally demarcated Akhasheni micro-zone, which is located along the alluvial right-bank terraces of the Alazani River valley within the Gurjaani municipality of the Kakheti region in eastern Georgia. The legal recognition of this specific territory as a distinct viticultural zone began in 1958, when Soviet state winemakers isolated the high natural sugar content of Saperavi grapes harvested from the clay-loam and high-lime soils of the Tsiv-Gombori foothills, establishing a standardized regional factory recipe that eventually led to the formal post-Soviet codification of the geographical boundaries under Georgian law in 2005 to protect the product identity from fraudulent labeling outside the municipal borders. The preparation of Akhasheni wine relies on the physical termination of alcoholic fermentation prior to complete dryness, where the mechanically de-stemmed Saperavi grapes are crushed and fermented on their skins in temperature-controlled vessels at temperatures under 30 degrees Celsius. Once the active yeasts have consumed the grape sugars down to a targeted density representing a residual sugar content between 18 and 45 grams per liter, winemakers apply thermal shock by rapidly dropping the must temperature to zero degrees Celsius and utilizing sulfur dioxide additions to precipitate the yeast cells, halting fermentation naturally without the use of exogenous sweeteners or liquid sugars. The wine is served throughout regional hospitality networks and export markets, poured at a regulated temperature of 14 to 16 degrees Celsius in standard red wine glasses to highlight its specific analytical profile of black plum, blackberry, cocoa, and black pepper. For food and beverage pairings, the balance of sugar and natural acidity allows Akhasheni to contrast savory fats, salt, and moderate heat, meaning it is eaten alongside roasted pork, grilled beef skewers, meat dishes seasoned with sour plum (tkemali) or pomegranate reductions, blue-veined cheeses, semi-hard aged cheeses, and chocolate-based pastries or walnut desserts.Expand

Khikhvi is a single-varietal white or amber wine produced from the indigenous Khikhvi grape cultivar, which is grown primarily in the Kakheti macro-region of eastern Georgia, with dense concentrations found along the right bank of the Alazani River in the Gurjaani, Sighnaghi, and Akhmeta municipalities. Botanical and ampelographic examinations classify Khikhvi as one of the ancient components of the Kakhetian varietal assortment, showing genetic links to wild vine varieties of the South Caucasus and thriving historically in the micro-zones of Kardenakhi and Tsinandali where well-drained, calcareous alluvial soils allow the vine to regulate moisture absorption. Nineteenth-century state agricultural censuses recorded that while the grape yielded high-quality juice, its cultivation systematically declined due to its vulnerability to powdery mildew (Oidium) and low average bunch weight, leaving only small, fragmented vineyard plots until state-sponsored preservation initiatives in the late twentieth and early twenty-first centuries re-established the variety in commercial nurseries to prevent its extinction. The preparation of Khikhvi wine follows two distinct chemical and physical pathways. For classical, light-bodied white wines, the grapes undergo immediate machine or pneumatic pressing after harvest, separation from the solid parts of the cluster, and cold fermentation in stainless steel vats at 15 to 17 degrees Celsius to preserve volatile monoterpenes and delicate fruit esters. For the dry amber variant, the crushed grapes, juice, and a calculated percentage of skins, seeds, and stems are transferred into buried clay vessels where fermentation occurs concurrently with extended maceration, remaining sealed underground for three to six months to allow the extraction of specialized polyphenols and condensed tannins that alter both the color and structural weight of the liquid. The wine is served globally within specialty wine bars, commercial tasting rooms, and culinary establishments, poured at 8 to 10 degrees Celsius in standard white wine glasses for the fresh, stainless-steel vinified versions, or at 12 to 14 degrees Celsius in wider-bowled glasses for the skin-contact amber iterations to ensure the rich tertiary aromatic compounds of dried apricot, honey, clove, and tobacco are fully expressed. For food and beverage pairings, the crisp acidity of the fresh white Khikhvi matches light proteins and fats, meaning it is eaten alongside boiled or grilled poultry, white fish, fresh green salads, and soft cheeses. The robust, highly tannic profile of the amber skin-contact Khikhvi cuts through dense proteins and complex fats, which makes it a suitable pairing for roasted pork, lamb kebabs seasoned with local herbs, walnut-based sauces like bazhe, roasted root vegetables, and mature, salt-cured sheep milk cheeses.Expand

Napareuli is a dry red or dry white wine produced within the legally demarcated Napareuli micro-zone, which is situated along the left bank of the Alazani River at the southern foothills of the Greater Caucasus mountain range within the Telavi municipality of the Kakheti region in eastern Georgia. The establishment of this micro-zone as a distinct viticultural entity dates back to the late nineteenth century, specifically 1892, when the Russian imperial crown estates formalized grape sourcing from the alluvial soils of the Lopota and Stori river valleys to supply specialized state-owned winemaking facilities designed to produce high-end varietal wines capable of competing with European imports. This geographic isolation and specialized soil structure led to the formal legal codification of the Napareuli appellation boundaries under state viticultural registries to safeguard the specific chemical and structural profile of wines generated from these distinct gravelly, carbonate-free soils. The preparation of Napareuli wine follows strict, separate protocols for its two authorized variants. White Napareuli is made predominantly from the Rkatsiteli grape variety, which is harvested, de-stemmed, pressed, and fermented in temperature-controlled stainless steel tanks or underground clay vessels with controlled skin contact to preserve its moderate acidity and fresh mineral character. Red Napareuli is made exclusively from the Saperavi grape variety, undergoing skin fermentation with frequent cap management to optimize phenolic extraction, followed by a mandatory aging period in oak barrels or clay vessels for a minimum of one year to soften the dense, natural polymeric tannins inherent to the local Saperavi clones. The wine is served across fine dining establishments, commercial tasting rooms, and domestic environments, poured into standard white wine glasses at 10 to 12 degrees Celsius for the white variant, or into large-bowled red wine glasses at 16 to 18 degrees Celsius for the red variant to facilitate the volatilization of the complex wood and skin-derived aromatics. For food and beverage pairings, the high acidity and structural body of Napareuli allow it to balance dense fats and heavily seasoned proteins, meaning it is eaten alongside grilled meats, skewered pork (mtsvadi), roasted veal, stews featuring wild game or lamb, mature hard cheeses like guda, and hearty vegetable dishes cooked with localized oil and walnut bases.Expand