In making this wine five varieties were involved: over 80 percent of Saperavi was spiced up with Kisi, Khikhvi, Mtsvane, and skinless Rkatsiteli.

The wine spent a month fermenting with skins in kvevri and subsequently moved to another kvevri without the skins. Overall, it spent 7 months in kvevri and another 12 months in a stainless steel tank. The last four months before bottling it finished in a french oak barrel and was bottled aged 23 months, in July 2022.

QUINTESSENTIA is a wild wine. It was fermented by wild yeasts coming from Akhmeta terroirs, was never filtered and no sulfites were used in the cellar. It has a multi-layered nose and pallet, and huge aging potential

Strawberries, cherries, and black plums - these tastes and aromas come to the front in this excellent natural wine. The vineyard is located in the heart of the historic Khashmi terroir, which is one of the most exceptional terroirs for Saperavi. Because it is a 700 m elevation, wine gets little higher acidity which plays an excellent balancing role in its taste. Also, unlike other well-known Saperavi terroirs, Khashmi gives it a somewhat lighter body and makes it very pleasant to drink.

Saperavi 2021 is an excellent rounded wine. It's made by wild yeasts, with no additives, and not filtered. It is a true natural baby waiting for you! Decant for an hour and drink with proper glasses to appreciate its goodness. Decant minimum 1 hour letting it to fully open up and enjoy it

Moira is made of the absolutely rare grape sort called Tchkapa which is indigenous to the Kartli region of Georgia and was popular in the past but survives in only a couple of tiny vineyards now. Although it is little known to the public, its nose and pallet are so distinct that from the very first sip you make, you become its adherent. Hence – the name MOIRA – the goddess of fate. This is literally a “wild wine”! The grapes from an organic vineyard were fermented by wild yeasts, with full skin contact, and with no chemicals added in the process. Unfiltered.

This unique, very complex wine has a strong body and an Intense, pleasant nose and pallet with smoky tones and aromas of tangerine peel and linden honey. Opens long and slow in the air, which means, decantation is strongly recommended. To fully appreciate it, please use the glasses you would for full-body red wines.

MITHRA 2020 is one of the most successful amber blends ever produced at “Wine Artisans”. Rkatsiteli, Mtsvane, Kisi, and Khikhvi varieties are co-fermented in needed proportions to produce MITHRA - blinding light: the ancient god of radiant sun that sheds light on the universe. MITHRA is an especially aromatic and tasty wine. It ferments in kvevri in stages that vary from year to year. Whichever grapes ripen first, go to kvevri first, and then the others join the process. Overall, alcoholic fermentation continues over a month. Rkatsiteli skins are NOT used for maceration.

Grapes for this wine come from the Akhmeta district – one best terroir of Kakheti. As always at “Wine Artisans”, grapes ferment by wild yeasts that come with grapes from the vineyard, as always, no extra chemicals are used, and as always, wine is just not filtered. No sulfites are ever added to the wine.

Having spent 7 months in three different kvevris, and 16 months in a stainless steel tank, it is finally bottled in July, aged 23 months.

Pairs perfectly with all kinds of meat and pastry, and go great with chicken, fish, and veggie salads.

Rkatsiteli and Kakhuri Mtsvane grape varieties populate it and, although it's a blend, it is a one-vineyard wine. The vintages of this vineyard get very different every year. Honey and orange peel repeat each year, but vintage differences reflect very diversely on this wine's final taste and aroma.

This as well is literally a “wild wine”. The grapes from an organic vineyard were fermented by wild yeasts, with full skin contact during a month, and with no chemicals added in the process. Unfiltered.

After spending 18 months in kvevri, vintage 2020 spent its final 4 months in a French oak barrel that made MAENADA even more interesting wine! Decant before consumption. Drink at room temperature. As an amber wine, it goes equally well with meat, fish, or vegetables. Please use the glasses you would for a full-body red wine!

Eos is a light-body rose wine with an intense nose and pallet and a long, rememberable aftertaste.

Chinuri, Tavkveri and Shavkapito varieties make up this wine. While white Chinuri comprises 90% of its volume, only its juice partook in vinification. Red Tavkveri and Shavkapito varieties were used together with their skins.