WINE
PRODUCTION
The grapes from the Tsinandali Estate vineyards are harvested by hand with exceptional care. This is done in order to produce the highest quality traditional and classic wines.
Tsinandali Winery continues the ancient Georgian tradition, according to which the wine is aged in qvevri for 6 months with the grape skins. On the other hand, we follow advanced winemaking technologies. The cellar is equipped with prevailing machinery, stainless steel tanks, and European barrels for wine ageing.
WINE CELLAR
Our winery is rooted in the heritage of Prince Alexander Chavchavadze and his family. They were pioneers who introduced bottling, cork-sealed wines, barrel ageing, and modern cellaring techniques to Georgia. The contemporary cellar stands on the same site as the original, maintaining continuity with this legacy while looking toward the future.
Today, we operate a modern, well-equipped facility. Stainless-steel tanks, temperature-controlled fermenters, and a dedicated barrel hall allow for precision, consistency, and clarity in winemaking.
Alongside this, the traditional qvevri cellar remains an integral part of the estate. This preserves the centuries-old Georgian method that continues to shape each vintage. Select wines are also aged in French Burgundy barrels, adding depth and nuance to the estate’s portfolio.
Vinification and Ageing
At Tsinandali Estate, winemaking harmonises tradition with modern techniques. Every step - from harvest to bottling - adheres to one guiding principle: allowing the vineyard to express itself clearly.
Our cellar is designed for precision. Grapes are hand-picked in small boxes at their peak ripeness and delivered immediately to preserve freshness. Gentle pneumatic pressing separates free-run
juice from press fractions, ensuring finesse in the must.
Fermentation occurs in temperature-controlled stainless steel tanks. White and sparkling wines undergo slow fermentation at cooler temperatures to preserve their aromatic qualities, while red wines ferment at warmer temperatures to enhance texture and depth. Depending on the vineyard and the desired style, we either use selected yeasts or allow spontaneous fermentation, always guided by the characteristics of the fruit.
Our white wines are crafted in a classical, clean style - bright, precise, and reflective of their site. They ferment at temperatures of 12-16°C and rest on fine lees for several months to develop structure and subtle complexity.
Red wines ferment at temperatures of 22-28°C, utilising gentle pump-overs and careful cap management to ensure balanced extraction and soft tannins. Reserve wines age in French oak barrels (225L and 500L), chosen for their grain and toast profiles to complement the wine. The ageing process ranges from 8 to 18 months, depending on the variety and vintage.
Qvevri Winemaking
At the heart of Georgian tradition lies a unique winemaking technique that combines the use of stainless steel and oak with ancient practices beneath the ground. At our Qvevri Marani, we create wines using the classical Kakhetian method with 1,500-litre clay vessels buried underground. Carefully selected grapes undergo fermentation and maceration on their skins for six months, resulting in wines characterised by their amber colour, firm structure, and impressive longevity.
The qvevri provides a natural stabilising environment; slow micro-oxygenation refines the wine without the use of additives, while the settled lees enhance clarity, texture, and depth. This method remains elemental and enduring, maintaining a direct connection to the roots of Georgian winemaking.
At Tsinandali Estate, we harmoniously blend tradition with innovation. Our stainless-steel cellar, barrel room, and qvevri marani all adhere to the same principles: respect for the fruit, precision at every stage, and integrity in expression. This balance continues the vision first established by Prince Alexander Chavchavadze and is central to every bottle produced at the estate.
