Kapistonis Asuretuli Shavi Qvevri

The extremly rare Asuretuli Shavi by Kapistoni is cultivated in the Vaziani microzone in Kartli. It is a particular full bodied qvevri red wine with notes of wild strawberries, ripe cherries, blueberries and roses.

• Natural wine, 10 months in Qvevri

Tsitska Tsolikauri Qvevri by Vartsikhe Marani

Vartsikhe Marani produce 100% natural wine made with traditional technology in Qvevri. The vineyards are cultivated at 200 meters above sea level in Baghdati region in Imereti. The Tsitska Tsolikauri Qvevri is fermented with 30% of skin contact in traditional clay vessel - Qvevri. Skin contact in qvevri was prolonged for 5 months. Each bottle stands under strict control and can only be sold after signature by the winemaker. The amount is limited, each bottle has its own, unique number.

• yellow to green color
• apple, pear and citrus tones on the nose
• very distinct freshness and high acidity sensation in the mouthfeel
• elegant and fruity aftertaste

Vartsikhe Maranis Aladasturi Qvevri

A natural wine by Vartsikhe Marani, made according to the traditional technology in Qvevri. The Aladasturi vine is mainly grown in the Imeretian region. It is a late ripening grape variety that does not mature until mid november and is even harvested in december. The grapes are fermented with 30% of skin contact for 5 months in qvevri. Each bottle stands under strict control and can only be sold after signature by the winemaker. The amount is limited, each bottle has its own, unique number. The Aladasturi is a lean and fruity wine with a refreshing acidity, a light body and fruity tones on the nose.

• pale, light red color
• Aroma of red currant and cherry tones
• fresh and pleasant taste 

100% natural wine Dzelshavi Qvevri by Vartsikhe Marani

Dzelshavi is one of the oldest and most popular grape varieties in the Imereti region. The grapes are harvested in mid november and fermented in Qvevri for 4-5 months with 50% skin contact. Each bottle stands under strict control and can only be sold after signature by the winemaker. The amount is limited, each bottle has its own, unique number.

• light red color
• aroma rich in berry tones
• refreshing acidity and structure on the palate
• long and pleasant taste

Vartsikhe Maranis Otskhanuri Sapere Qvevri

The Otskhanuri Sapere Qvevri is a pure natural wine, characterized by a high acidity. The vines by Vartsikhe Marani are cultivated on slopes at 300 meters above sea level on limestone soils. The location in the Imeretian Sazano region, a hillside area with good sunshine distribution, enables the grapes to reach full maturity. The wine is fermented in Qvevri with 50% skin contact for 5-6 months. Each bottle stands under strict control and can only be sold after signature by the winemaker. The amount is limited, each bottle has its own, unique number.

• dark, pomegranate color
• rich on intense fruit aromas of red berries
• great body and structure on the palate
• complete flavour with well balanced acidity

Inexpensive orange wine by Marani from the Kakheti region

Rkatsiteli grapes are hand picked and destemmed at the optimum of their maturity in the second decade of September. The fermentation of the uncrushed grapes in the Qvevri takes about 3 weeks, followed by malolactic fermentation. Later the Qvevris are refilled, then sealed and left on the skin for a 3 month maceration. At the end of December to the beginning of January, the wine is clarified and transferred to stainless steel tanks for a few months before bottling.

• Light amber color with orange notes
• Intense on the nose, with aromas of white fruits and fine herbal aromas
• Complex and mineral in the mouth, ends with herbal aromas and fresh tannins

Food Labeling

Affordable amphora wine by Marani made from the Georgian grape variety Mtsvane

The Mtsvane grapes from Kakheti are hand picked and destemmed at the optimum of their maturity in the second decade of September. The fermentation of the uncrushed grapes in the Qvevri takes about 3 weeks, followed by malolactic fermentation. Later the Qvevris are refilled, then sealed and left on the skin for a 3 month maceration. At the end of December to the beginning of January, the wine is clarified and transferred to stainless steel tanks for a few months before bottling.

• Light orange color wine with golden reflexions
• Intense aromas aromas of dried apricots, yellow peach and melon
• soft and rich palate, elegant finishing with citrus custard notes and long silky tannins

Food Labeling

Maranis "10 Qvevri"  limited to 10 amphoras per vintage

The production of the SATRAPEZO 10 QVEVRI follows ancient winemaking techniques, in amphora (Qvevri) buried in the traditional wine cellar. In selected blocks of the Kondoli Vineyard in Kakheti grapes are harvested green in early august at the bottom of the vines. This reduces the yield to less than 4-5 t/ha. It leads to the improvement of the quality and concentration of the remaining fruits. At the end of september, the ripe Rkatsiteli grapes are hand-picked in small boxes and sorted by hand at the winery. The fermentation takes place with skin and seeds in the Qvevri. After 20-25 days of aging, the golden wine is decanted and transferred to traditional small oak barrels for 10 months. Finally, there is a slight filtration before bottling.

• Deep yellow color with golden reflections
• Intense nose, floral lilac, violets and roses
• The taste is perfectly balanced between sweet fruits, mango, peach and nectarine and the full aroma of the oak barrels
• Longlasting finish with mild tannins
• Benefits when stored for 5-7 more years

Food Labeling

Satrapezo Mtsvane, a qvevri wine by Marani of the highest quality

The SATRAPEZO Mtsvane is produced according to ancient winemaking techniques in amphora (Qvevri), buried in the traditional wine cellar. In selected blocks of the Kondoli Vineyard in Kakheti grapes are harvested green at the bottom of the vines in late july, early august. This reduces the yield to less than 4-5 t/ha. It leads to the improvement of the quality and concentration of the remaining fruits. At the end of september, the ripe grapes are hand picked in small boxes and sorted by hand at the winery. The fermentation takes place with skin and seeds in the Qvevri. After maturation for 5 months, the golden wine is decanted and further matured in traditional small oak barrels. Finally, there is a slight filtration before bottling.

• Deep golden color
• Layers of dry white and yellow fruits, sweet cakes and coconut flavors
• Soft texture, dense and round, accompanied by countless aromas of ripe quince, pear and other white fruits with a slight oaky note of the oak barrels
• Longlasting fruity finish with a little lemon
• Benefits when stored for 5-7 more years

Food Labeling

Traditional Saperavi Qvevri by Marani from Kakheti

The Saperavi grapes are hand picked and destemmed at the optimum of their maturity in the second decade of September. The fermentation of the uncrushed grapes in the Qvevri takes about 3 weeks, followed by malolactic fermentation. Later the Qvevris are refilled, then sealed and left on the skin for a 3 month maceration. At the end of December to the beginning of January, the wine is clarified and transferred to stainless steel tanks for a few months before bottling.

• Deep red color with dark purple hints
• Nose with intense aromas of fresh, ripe red fruits and minty flavours
• The palate is soft and juicy, finishing on sweet spices and young tannins

Food Labeling