The beginnings of winemaking can be found in Georgia about 8000 years ago, during the neolithic period. Winemakers in this region have since refined the cultivation and production of wine over thousands of years.

At Marani VAZIS XIDI we followed in the footsteps of our ancestors and are continuing this unique tradition. For all our wines we are using the methods established by many generations before us. The whole process, from harvesting the highest quality grapes to bottling the final product is carried out by our team in careful manual work. We use traditional equipment, avoid any artificial additives and of course our mash ferments exclusively in the famous Georgian clay amphoras "Qvevri".

In addition to the wild grape varieties, over 500 different cultivated vines grow in Georgia today. At Marani VAZIS XIDI we process the four very interesting local grape varieties Saperavi, Otskhanuri Sapere, Ojaleshi and Rkatsiteli.

We deliberately obtain our grapes from vineyards with hot, dry and calcareous soil, where the vines, which are over 30 years old, have their roots in several meters of rock. In addition to the selection of the right soil, careful care of the vines, as well as the timing and method of harvesting play a crucial role in our wine making process.

The most important characteristic of our wine cellar are the Qvevris. Not only are they used for the fermentation of the mash and storage of the wine, they also represent the continuation of the long winemaking

tradition of our region. Crucial for ensuring the high and constant quality of the wine are the elaborate care of the amphorae which carry up to 2000 litres of wine, as well as the quality of the clay. Our Qvevris are from the village of Tkemlovani, where the family of our clay maker has been mining clay and processing it into high-quality amphorae for many centuries.

Our goal is to create high quality wines with a high recognition value. This is guaranteed by consistently following the elaborate criteria of our production with original equipment, fermentation in Qvevris

and without the addition of artificial additives. Based on these basic principles, we are also happy to experiment with new exciting grape varieties and blends, and experiment each year at different points in the production process, to constantly improve the quality class. From the mash as a by-product we produce high-proof spirit "Chacha". We store the Chacha for multiple years in Qvevri and mix it with glacier water from the Caucasus before bottling.