Winemaking Philosophy
True Fellowship Needs No Artificial Elements—And Neither Does Great Wine.
In Kvemo Khodasheni, we keep an 8,000-year viticultural tradition alive through the art of natural winemaking. By fermenting wild-fermented grapes inside ancient clay Qvevris buried deep beneath our Marani, we let the land lead the way. Following our codex of minimal intervention, we produce raw, unfiltered wines shaped entirely by time, soil, and subterranean temperatures.
8,000 Years of Tradition
Georgia is the cradle of wine. Archeological evidence dates our winemaking practices back to 6,000–5,800 BCE—making this the oldest continuous viticultural tradition on Earth. Homeland to over 500 indigenous grape varieties, Georgia's wine culture has survived centuries of turbulent history, preserved in family cellars and shared at every table.
The Art of Natural Winemaking
To us, natural wine is a promise of complete honesty:
- Self-Sustaining Ecosystem: We tend our vines organically, fostering a living, balanced ecosystem in Kvemo Khodasheni rather than relying on chemical shortcuts.
- Zero Artificial Corrections: No added enzymes, no commercial yeasts, no color adjustments, and total respect for the fruit.
- Terroir First: We let the soil, mountain air, and vintage shape the profile. The grapes dictate the outcome, not a lab formula.
- Truth in the Bottle: Our labels reflect exactly what went into the vessel—raw, unhurried, and untouched fruit.
The Ancient Vessel: Qvevri
For us, subterranean clay Qvevris aren't just ancient history—though UNESCO recognizes the method as Intangible Cultural Heritage. It's simply how our ancestors made pure wine for thousands of years, guided only by time, patience, and the natural temperature of the earth.
Because the vessels are buried underground, the earth handles temperature control naturally during fermentation—no artificial cooling systems required. The unglazed clay lets the wine breathe just enough to soften harsh tannins while preserving vibrant fruit character, while the egg-shaped design naturally pulls seeds and sediment to the bottom. What's left is raw, structured Georgian wine, made without modern shortcuts.
Marani
The Marani is the heart of every Georgian wine house—a sacred subterranean cellar where the Qvevris rest beneath the soil. Built for quiet transformation, natural temperature regulation, and shared fellowship, it is where nature completes its work undisturbed.
Our Codex
Our principles are simple: complete transparency from soil to bottle. We strictly adhere to the rules of the Georgian Natural Wine Association—crafting natural wine without unnecessary intervention, kept as honest as possible.
- Into the Vessel: Whole pressed grapes—juice, skins, seeds, and stems—go directly into subterranean Qvevris.
- 6 Months Skin Contact: The wine rests on the skins underground for about six months—giving our white varieties their characteristic amber color, structure, and depth.
- 6 Months Maturation: We transfer the wine into clean vessels to age naturally for another six months.
- Bottling: After a full year of patient, unhurried development beneath the earth, it is bottled raw, unfiltered, and pure.