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Georgia
Imereti
Imereti
Imereti
Bubbles Heritage Hills
West of the Surami Range lies a land where wines embrace a zesty kick. It is less heavy on the tannins than its eastern neighbor, focusing instead on vibrant whites and crisp, energetic sparkling options.
West of the Surami Range lies a land where wines embrace a zesty kick. It is less heavy on the tannins than its eastern neighbor, focusing instead on vibrant whites and crisp, energetic sparkling options.
West of the Surami Range lies a land where wines embrace a zesty kick. It is less heavy on the tannins than its eastern neighbor, focusing instead on vibrant whites and crisp, energetic sparkling options.
Why it's unique
Less Skins
Churi Vessels
Sparkling Hub
Unlike the brooding, tannic powerhouses found elsewhere in Georgia, winemakers here prefer a lighter touch with their clay vessels, locally called churi. They use only a fraction of the skins during fermentation, resulting in yellowish-amber wines that are vibrant rather than chewy. It is the spiritual home of Georgian sparkling wine production, utilizing high-acid local fruit to create fizz that wakes up your palate.
Unlike the brooding, tannic powerhouses found elsewhere in Georgia, winemakers here prefer a lighter touch with their clay vessels, locally called churi. They use only a fraction of the skins during fermentation, resulting in yellowish-amber wines that are vibrant rather than chewy. It is the spiritual home of Georgian sparkling wine production, utilizing high-acid local fruit to create fizz that wakes up your palate.
Unlike the brooding, tannic powerhouses found elsewhere in Georgia, winemakers here prefer a lighter touch with their clay vessels, locally called churi. They use only a fraction of the skins during fermentation, resulting in yellowish-amber wines that are vibrant rather than chewy. It is the spiritual home of Georgian sparkling wine production, utilizing high-acid local fruit to create fizz that wakes up your palate.
Terroir
Black Sea
Rioni Valley
High Humidity
Humidity dictates the rules here, thanks to the proximity to the Black Sea and the Rioni River valley. Vines dig into diverse soils ranging from heavy clay to chalky limestone, which helps retain that signature acidity. Summers get warm but never scorching, allowing fruit to ripen while keeping enough zip to make your mouth water. It is a lush, green paradise where fungus is the only real enemy.
Humidity dictates the rules here, thanks to the proximity to the Black Sea and the Rioni River valley. Vines dig into diverse soils ranging from heavy clay to chalky limestone, which helps retain that signature acidity. Summers get warm but never scorching, allowing fruit to ripen while keeping enough zip to make your mouth water. It is a lush, green paradise where fungus is the only real enemy.
Humidity dictates the rules here, thanks to the proximity to the Black Sea and the Rioni River valley. Vines dig into diverse soils ranging from heavy clay to chalky limestone, which helps retain that signature acidity. Summers get warm but never scorching, allowing fruit to ripen while keeping enough zip to make your mouth water. It is a lush, green paradise where fungus is the only real enemy.
You gotta try
Tsolikouri Blends
Inky Reds
Aged Krakhuna
Tsolikouri is the superstar here, often blended with Tsitska for a white wine that balances texture with crispness. If you want something red and wild, seek out Otskhanuri Sapere, a deep, inky juice that tastes like raspberries wrestling with earth. For a true funk experience, find a Krakhuna aged in churi-it offers layers of dried fruit and apricot that evolve beautifully in the glass.
Tsolikouri is the superstar here, often blended with Tsitska for a white wine that balances texture with crispness. If you want something red and wild, seek out Otskhanuri Sapere, a deep, inky juice that tastes like raspberries wrestling with earth. For a true funk experience, find a Krakhuna aged in churi-it offers layers of dried fruit and apricot that evolve beautifully in the glass.
Tsolikouri is the superstar here, often blended with Tsitska for a white wine that balances texture with crispness. If you want something red and wild, seek out Otskhanuri Sapere, a deep, inky juice that tastes like raspberries wrestling with earth. For a true funk experience, find a Krakhuna aged in churi-it offers layers of dried fruit and apricot that evolve beautifully in the glass.
LOCAL TALES
The Myth of Colchis
The Myth of Colchis
The Myth of Colchis
Legend says this region was the ancient Kingdom of Colchis, where Jason and his Argonauts came looking for the Golden Fleece. But local winemakers will tell you Jason was actually just thirsty. The fountain of wine mentioned in ancient Greek texts wasn't a metaphor-excavations suggest people here were fermenting juice in clay pots while the rest of the world was still waiting on the invention of the wheel. It is a legacy that runs deep in the soil, proving that while empires rise and fall, the local thirst for fermented grape juice remains the only constant historical truth worth remembering.
Legend says this region was the ancient Kingdom of Colchis, where Jason and his Argonauts came looking for the Golden Fleece. But local winemakers will tell you Jason was actually just thirsty. The fountain of wine mentioned in ancient Greek texts wasn't a metaphor-excavations suggest people here were fermenting juice in clay pots while the rest of the world was still waiting on the invention of the wheel. It is a legacy that runs deep in the soil, proving that while empires rise and fall, the local thirst for fermented grape juice remains the only constant historical truth worth remembering.
Legend says this region was the ancient Kingdom of Colchis, where Jason and his Argonauts came looking for the Golden Fleece. But local winemakers will tell you Jason was actually just thirsty. The fountain of wine mentioned in ancient Greek texts wasn't a metaphor-excavations suggest people here were fermenting juice in clay pots while the rest of the world was still waiting on the invention of the wheel. It is a legacy that runs deep in the soil, proving that while empires rise and fall, the local thirst for fermented grape juice remains the only constant historical truth worth remembering.
The One-Tenth Rule
The One-Tenth Rule
The One-Tenth Rule
If you call a clay pot a qvevri here, an old man might correct you with a smirk. In Imereti, these vessels are known as churi, and the method is distinctively different. While their eastern cousins throw every stem and skin into the pot for six months, Imeretians are the refined chefs of the clay world. They typically add only roughly one-tenth of the skins-called the deda or mother-to the juice. This specific technique creates wines that glow like sunset gold rather than dark tea, proving you don't need brute force to make a statement.
If you call a clay pot a qvevri here, an old man might correct you with a smirk. In Imereti, these vessels are known as churi, and the method is distinctively different. While their eastern cousins throw every stem and skin into the pot for six months, Imeretians are the refined chefs of the clay world. They typically add only roughly one-tenth of the skins-called the deda or mother-to the juice. This specific technique creates wines that glow like sunset gold rather than dark tea, proving you don't need brute force to make a statement.
If you call a clay pot a qvevri here, an old man might correct you with a smirk. In Imereti, these vessels are known as churi, and the method is distinctively different. While their eastern cousins throw every stem and skin into the pot for six months, Imeretians are the refined chefs of the clay world. They typically add only roughly one-tenth of the skins-called the deda or mother-to the juice. This specific technique creates wines that glow like sunset gold rather than dark tea, proving you don't need brute force to make a statement.
The Acrobatic Harvest
The Acrobatic Harvest
The Acrobatic Harvest
Before modern trellising made vineyards look like neat little soldiers, locals practiced Maghlari. This involved training vines to climb high up into trees-alder, mulberry, or persimmon. It wasn't just aesthetic-it was a clever way to maximize land use in a humid climate. Peasants could grow corn and beans on the ground while the fruit ripened high above, safe from ground moisture and eager cows. Harvesting required acrobatic skills and a tall ladder, turning vintage time into a dangerous but delicious circus act. You can still see these wild climbers hanging from trees in rural backyards today.
Before modern trellising made vineyards look like neat little soldiers, locals practiced Maghlari. This involved training vines to climb high up into trees-alder, mulberry, or persimmon. It wasn't just aesthetic-it was a clever way to maximize land use in a humid climate. Peasants could grow corn and beans on the ground while the fruit ripened high above, safe from ground moisture and eager cows. Harvesting required acrobatic skills and a tall ladder, turning vintage time into a dangerous but delicious circus act. You can still see these wild climbers hanging from trees in rural backyards today.
Before modern trellising made vineyards look like neat little soldiers, locals practiced Maghlari. This involved training vines to climb high up into trees-alder, mulberry, or persimmon. It wasn't just aesthetic-it was a clever way to maximize land use in a humid climate. Peasants could grow corn and beans on the ground while the fruit ripened high above, safe from ground moisture and eager cows. Harvesting required acrobatic skills and a tall ladder, turning vintage time into a dangerous but delicious circus act. You can still see these wild climbers hanging from trees in rural backyards today.
LOCAL WINE STYLES
Imereti Tsolikouri
Unlike its heavy eastern cousins, this wine takes a lighter approach to life. It captures the humid air of western Georgia, offering a zippy, floral embrace that feels like running through a blooming meadow without the heavy tannic boots.
Unlike its heavy eastern cousins, this wine takes a lighter approach to life. It captures the humid air of western Georgia, offering a zippy, floral embrace that feels like running through a blooming meadow without the heavy tannic boots.
Unlike its heavy eastern cousins, this wine takes a lighter approach to life. It captures the humid air of western Georgia, offering a zippy, floral embrace that feels like running through a blooming meadow without the heavy tannic boots.
Georgian Saperavi
Think of this as the heavy metal ballad of wines - dark, brooding, and intense. Saperavi literally translates to dye because the juice is so pigmented it stains everything it touches, including your soul.
Think of this as the heavy metal ballad of wines - dark, brooding, and intense. Saperavi literally translates to dye because the juice is so pigmented it stains everything it touches, including your soul.
Think of this as the heavy metal ballad of wines - dark, brooding, and intense. Saperavi literally translates to dye because the juice is so pigmented it stains everything it touches, including your soul.
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