At this year’s WinExpo 2025, Wine Kakheti presented its new wine varieties at its exhibition stand. Wines made using classical winemaking techniques received high praise from visitors — including both sommeliers and wine enthusiasts.

Among the white dry wines, tasters especially highlighted their vibrant aromas and refined, distinctive flavors. After tasting, many visitors returned to the Wine Kakheti stand more than once. The Kisi vintage of 2024 received particular acclaim.

Following the tasting of red dry wines, guests noted that Wine Kakheti stands out for its moderate tannins, velvety texture, and long-lasting finish. According to feedback, the varietal aroma of Saperavi was especially remarkable — a quality not often found in wines of this type.

Now, wine lovers have the opportunity to enjoy the authentic taste of Wine Kakheti’s true Georgian wines. These wines will soon be available for purchase on the company's official website.

Wine Kakheti – Authentic Georgian Wine Now in the U.S.

Georgian wine from Wine Kakheti has officially arrived in the United States, and the first reviews are already in.

Our very first bottle was opened in California at a prestigious charity gala, where Wine Kakheti was one of the event sponsors alongside global names like Michael Kors, Lara Trump, Anne Fontaine, and others. Guests had the opportunity to taste our 2023 harvest of Saperavi and Rkatsiteli — and gave glowing reviews. According to their feedback, Wine Kakheti offers a unique taste that stands out from any other wine.

The Wine, Women & Shoes charity event, held in partnership with Lara Trump, is an annual tradition. This year, Wine Kakheti proudly took part in this meaningful cause.

Soon, wine lovers across the U.S. will be able to enjoy Wine Kakheti. Licensed individuals — including restaurants, bars, liquor stores, and alcohol distributors — can already partner with us in any state. We’re excited to announce the opening of our U.S. office in Philadelphia, Pennsylvania.

To order wine or request samples for tasting, please contact us at:
📞 +1 (917) 348-1027
📧 Email: [email protected]
💬 Social Media:
• Facebook: ვაინ კახეთი • Wine Kakheti
• Instagram: @winekakheti

Our Story

With 8,000 years of continuous winemaking tradition, Georgian wine holds a unique place in the global market. Wine Kakheti stands out thanks to its deep scientific roots — knowledge gathered since 1921 at Georgia’s Institute of Viticulture and Enology.

Our company was founded to preserve and continue the Institute’s legacy, ensuring that this century-old expertise lives on. We focus on quality from the very beginning — starting with the vine itself.

The Institute played a vital role in saving Georgia’s indigenous grape varieties from extinction. In Telavi, where our Wine Kakheti team is based, the country’s first experimental vineyard was established over a century ago. Scientists began collecting, cultivating, and protecting native Georgian grapes — eventually preserving over 400 varieties in a special collection vineyard.

This dedication led to the 1962 International Congress being held at the Institute, placing Georgian wine in the global spotlight and drawing attention from leading viticulturists and winemakers worldwide.

Today, we continue this tradition — cultivating grapes in scientifically established vineyards and producing authentic, high-quality Georgian wine.

Breeding new vine varieties, improvement of the wine quality, selecting the appropriate geographical area for each vine variety—this is the small list of the issues that were discussed at the 1962 World Congress in Georgia.

The documents preserved in France, in the archives of the International Organization of Vine and Wine (OIV), the organization sent to Wine Kakheti a while ago.

In 1962, the Tenth World Congress of winegrowers and winemakers was held in Georgia, at the initiative of the Institute of Viticulture and Winemaking. The international viticulturists and winemakers, including the president of OIV, Baron Pierre Le Roy de Boiseaumarié attended the congress.

As it is mentioned in the report of the congress, Baron Le Roy dedicated his speech to the history of the host country: "He ended his speech with the faith that the winegrowers in each country have the same feelings, thoughts, and concerns; we are obliged to use this congress to unite not just the research, experiences, and discoveries, but also the Innate human feelings of trust and mutual understanding.".

The delegates toured the Telavi collection plots, museums, and exhibition halls; they tasted the wine produced from the ancient varieties of vine.

The congress promoted the popularization of the Georgian wine in the whole world. After the congress, exporting the Georgian varieties to the European countries became a systematic and active process.

The former director of the Institute of Viticulture and Winemaking, Nodar Chkhartishvili, recalls that with the support of the institute, the active communication with the European colleagues began: it was started introducing the Georgian vine varieties to them.

"In this way, a connection was established with almost all of Europe. The research institute was able to do this. Georgian vine varieties are also mentioned in French ampelographies, including Saperavi and others. Thus, on the basis of mutual cooperation and not spontaneously, it has started the exporting of Georgian vine varieties outside the country," says Nodar Chkhartishvili.

In the documents preserved in the OIV archive, it is also mentioned that the congress was distinguished by the large number of delegates.

„The delegates expressed satisfaction over the contacts established with the scientists of this country. They expect that these contacts will be strengthened and the field of viticulture will develop farther as a result of this friendly cooperation. This friendship is one of the best results of this great congress. This abundance of delegates gives us hope that the research in the field of viticulture will expand. Viticulture seems to have the power to unite the people“.

Our archive contains several issues of the Georgian agricultural journal "Mosavali" (Harvest), published in 1912. These volumes hold valuable and unique information about traditional wine-making techniques in kvevris (clay vessels) and oak barrels. One particularly important topic is the preparation and cleaning of vessels before wine fermentation.

Interestingly, the basic principles of this cleaning method have not changed significantly since the early 20th century. The original article, written by Professor Petriashvili, is preserved in its original style and spelling.

“Every wine vessel, whether new or used, must be inspected before use — it should be tested for leaks and then thoroughly cleaned. If the vessel is new, it must be purged of any substances that could leach into the wine. Whether it’s a kvevri or a barrel, the first rinse should be done with cold water, followed by two or three rinses with boiling water to ensure the vessel is properly soaked and sealed.

After drying, barrels are rinsed with a sulfuric acid solution (1 part acid to 15 parts water), while kvevris are washed with tartaric acid (1 part acid to 5 parts water). Barrels are rolled back and forth, and kvevris are scrubbed with a brush to ensure all inner surfaces are wet. The same acid solution can be reused for 7–8 vessels.

Afterward, the vessel is rinsed several times with cold water and left filled with clean water for at least a day. Finally, it is rinsed again with boiling water and a final flush of cold water. After drying, it’s also advisable to rinse the vessel with a small amount of wine.

Used vessels require more careful cleaning, especially if mold or residue is present. Ideally, a vessel should be cleaned immediately after use to avoid deep cleaning later. This involves brushing or scrubbing the inside with a broom or cloth and rinsing, ensuring every bit of wine residue is removed. After drying, the vessel is fumigated with sulfur, which releases sulfur dioxide (SO₂) — a crucial sterilizing agent. Fumigation should be done monthly during storage. Before use, a simple rinse with cold water is sufficient.

If a vessel is left uncleaned, it will develop mold and an unpleasant odor and taste. Residual wine sludge spoils quickly and will ruin any new wine placed in the vessel. To clean such contaminated vessels, the following remedies can be used.”**

Traditional Wine Vessel Cleaning Remedies (1912)

1. Burnt Lime and Alcohol Rinse

• Mix 5 pounds of burnt lime into 30 liters of water and wash the vessel thoroughly.
• Fumigate with sulfur, rinse with hot water, and then with a small amount of alcohol or vodka.
• For dried residue: dissolve 60g of acidic calcium bisulfate in 5 liters of hot water, wash, let it dry for a day, then rinse with saline (250g of salt in 5L water), and finally rinse several times with cold water.

2. Charcoal Method

• Wash the vessel with hot water mixed with a bit of sulfuric acid, then rinse.
• Add crushed charcoal and water to the vessel, shake thoroughly so all walls are coated.
• Remove charcoal water, rinse repeatedly until water runs clear.
• Finish with sulfur fumigation.

3. Salt, Manganese, and Acid Mix

• Add 2 liters of boiling water to the vessel.
• Mix in 30g salt, 20g potassium permanganate (MnO₂), and 50g sulfuric acid.
• Stir, seal for 3 days, then rinse thoroughly until the smell disappears.
• Repeat if necessary, and finish with a cold water rinse.

4. Strong Solution Rinse

• Pour 24 liters of boiling water into the vessel.
• Add 125g salt, 1 liter sulfuric acid, and 30g potassium lye.
• Stir well and rinse the vessel for an hour.
• Transfer the mixture to another vessel and repeat.
• Avoid using iron, tin, or metal tools — use wooden or clay ones, as sulfuric acid corrodes metal.
• After draining, rinse thoroughly, fill with water for one day, then drain and dry.

5. Acid and Lime Milk

• Air out the vessel for 2–3 days.
• Add 2 liters of water with 120g sulfuric acid; swish to coat.
• Drain and replace with lime milk (5 liters of water + 1kg lime).
• Rinse with water, fumigate with sulfur, and seal.

6. Bark Decoction

• Boil oak, chestnut, or pomegranate bark in water (approx. 10 pounds).
• Add ash lye and pour into the vessel.
• Shake frequently for 4–5 days, then rinse thoroughly with clean water.

Final Notes from 1912

There are many methods to clean kvevris and barrels, but none are completely perfect — the very number of methods proves that. The best solution is prevention: keep the vessel clean and fumigate it monthly with sulfur. Then, when needed, a simple rinse with cold water will be enough.

If deep cleaning is required, the most effective modern solution is to wash with Javelle water (sodium hypochlorite). It fully removes unpleasant odors, especially the smell of spoilage. After using Javelle water, vessels must be thoroughly rinsed first with hot and then with cold water.

Clean Vessels, Clean Wine

Winemakers must pay special attention to the cleanliness of their vessels — not only the ones in use, but also the empty ones in storage. Both the cellar and the containers must be kept clean. Even one rotten stave in a barrel or a single moldy spot in a kvevri can spoil an entire year’s harvest.

We know that wine is metabolized more slowly in women than in men due to physiological differences. More specifically, the enzymes responsible for breaking down alcohol are found in higher quantities in men than in women. As a result, the effects of alcohol—such as light intoxication or drunkenness—tend to last longer in women.

We know that the bacteria responsible for some of the deadliest epidemics in history—such as typhoid and cholera—die within minutes in dry wine. Moderate wine consumption strengthens the arteries, lowers blood cholesterol levels, and has a positive effect on patients with cardiovascular diseases.
Modern research shows that wine has antiviral properties, effective against hepatitis A and five well-known strains of influenza.
Red table wine is even used as a preventive remedy for digestive disorders, hypertension, and obesity.
In Kakheti, Georgia’s historic wine region, the prevalence of these diseases is among the lowest in the country.

We also know that one of the most respected studies on moderate wine consumption was conducted in Denmark. According to this research, men and women who drink one to two glasses of dry red wine with dinner experience up to a 50% reduction in mortality rates.
American scientists from Harvard University support the Danish findings, noting that moderate wine intake among men aged 40–75 reduces the risk of coronary disease by 36%.
Similar conclusions were reached by British medical experts, who found that women who drink 1–2 glasses of wine per day are twice as unlikely to suffer from heart disease compared to non-drinkers.

And yes—we know that wine contains more antioxidants than any other drink.
Just one glass of red wine offers the same antioxidant power as 20 glasses of apple juice.

The archive of the Institute of Viticulture and Winemaking contains interesting information about when and how Georgian wine began its journey.

According to these reports, Europe got acquainted with Georgian wines at the turn of the XIX-XX centuries. In 1900, at the Paris exhibition, Georgian winemaking had a great place. The newspapers of that time were writing the articles about the exhibitions. As it was written, there were displayed at the exhibition photos of the wine cellars of the „Royal Vineyards of Kakheti," tools, quite a large collection of grape bunches—Rkatsiteli, Saperavi, Tavkveri, Tita, and others; also, wine samples with bottles and tikis.

Georgian wine producers learned and took many organizational skills from Europe. Cooperatives of winemakers were created and founded, and wine bottles decorated with colorful labels appeared on the market. Ioseb Babunidze founded the first wine factory in Telavi in 1885 and opened branches in St. Petersburg, Kyiv, and Moscow. In the 90s, Georgian wine entered the international arena and received many awards and certificates, including the Grand Prix.

Georgia exports mostly red wine, about 70 percent, with a large share of semi-sweet wines, although the demand for exclusive wines is also increasing. In the traditional way, the wine put in a kvevri is becoming more and more popular in America and Europe.