Iago Bitarishvili’s wine cellar is located in the village of Chardakhi and he owns 2ha of certified organic vineyards planted with Chinuri, a very old Georgian grape variety. His winery was also the first winery in Georgia to receive a bio-certificate for both vinefarming and winegrowing. Iago uses natural methods to make his wine. He thus relies on indigenous yeasts and no additives during fermentation, which takes place in traditional Qvevri. The Qvevris are big clay jars that the Georgian winemakers burry into the ground and seal with clay, allowing the wine to ferment and age in particular conditions. Some of Iago’s Qvevris are more than 300 years old, and he remains very attached to Georgia’s wine history, as he tries to work according to very old practices.
His annual production remains very low, around 2,500 bottles a year, but what matters most to Iago is to produce the best quality wine that is worthy of being a part of Georgia’s wine history.