Teliani Valley cellar is located in Telavi, Kakheti, which is a heart of Georgian winemaking. Our own vineyards are planted at a total surface of 700 hectares, mainly located in microzones. The particular position of the vineyards, the soil and the climat contribute to creating characteristic wines.
The entire winemaking process, bottling and ageing takes place here.

Kakheti is the heart of Georgian winemaking. Located in the eastern part of Georgia and is the biggest wine growing region accounting for almost 90% of total grape production with the dominance of Rkatsiteli for the whites and Saperavi for the reds. Kakheti covers about 12 thousand km² and here, you can find more than 80 indigenous grape varieties.  The „Tsiv-Gombori“ range divides the Kakheti region into two distinct parts according to natural-economic and soil-climatic conditions: inner and outer Kakheti. Out of 21 PDOs of Georgia, 16 is in Kakheti, such as Tsinandali, Teliani, Mukuzani, Kindzmarauli and others.

In Kakheti, meadow ash, humus-carbonate, forest brown, black earth, meadow grey-brown, alluvial and other soils are widespread. Vineyards planted on the named soils are characterized by good growth and development, high and quality yields.

Making wine in Qvevri – Georgian traditional method is coming from Kakheti. Qvevri is a large clay vessel used for the fermentation and storage of wine since ancient times. Kakhetian wine – with its roots stretching down into the depths of the centuries – is the most archaic wine. In 2013, UNESCO included the traditional method of making wine in Qvevri in its list of the intangible cultural heritage of humanity.

Saperavi, Rkatsiteli, Kisi, Kakhuri Mtsvane, Khikhvi are some of the Georgia’s most well-known grape varieties and are growing in Kakheti.

• Kisi

  White grape variety „Kisi” is proud of Georgian winemaking. Both Qvevri and classic, European style wines are made from Kisi. Classic wines made with Kisi is straw-coloured, in the nose is quite floral with flavours of pear, citrus and green tea. the amber Qvevri wines reveal more apricot, mango, lime and orange character. Kisi Qvevri wines are full-bodied, strong and rich on flavor.

  

• Rkatsiteli

  Rkatsiteli is the most popular white grape variety from Kakheti region. It is used to produce Kakhetian Qvevri and classic style wines. Classic young Rkatsiteli is yellow-green, which progresses to golden color as the wine matures. The Kakhatian Qvevri wines are golden or amber color. Rkatsiteli’s aromas includes the notes of green apple, nuts, quince, dried apple and spices

  

• Saperavi

  Saperavi red grape variety can be found in every vineyard of the Kakheti winemaking region. Saperavi has its varietal, distinctive aromas, which makes it unique. Saperavi wines includes aromas of cherry, plums, fruits and dark berries. The colour of young Saperavi is deep purple and as it ages, it becomes deep ruby or garnet colour. Saperavi wines are full-bodied with smooth tannins.

  

• Kakhuri Mtsvane

  Georgian white grape variety "Mtsvane" according to its geographical location, belongs to the Kakhetian family of grapes. “Mtsvane” was named so to express its yellow-greenish colour. Mtsvane is a high-quality grape and the wine made of it – whether in traditional Georgian or European style - is characterized with smooth fruit aromas and pleasant acidity.

  

• khikhvi

  Khikhvi is a Georgian white grape variety, which belongs to the Kakhetian family of grapes. It is used to make both Qvevri and classic wines. In the European wine made from Khikhvi grapes, you can find aromas of exotic plants, whereas a traditional Kakhetian Qvevri wines from Khikhvi grapes tends to have notes of ripe fruit or yellow dried fruit, amber colour and medium body.

  

• Tsolikouri

  Tsolikouri white grape variety is growing in Western Georgia and are used to produce one of the best wine in the region. It is yellowish in colour, characterized by the full-body and prolonged freshness. It has aromas of plants, citrus, white and yellow fruits and honey. Tsolikouri wines made with skin contact may have the aromas of dried apricots and sweet spices.