Baia's & Gvanca's Wine
Under their young age, Baia and Gvanca already prove to be a reference in the rebirth of traditional Georgian wine. Both winemakers took over the legacy of their father who produced wine for personal usage only. They started commercialising their products in 2015 after 4 generations took care of the domain.
Baia Abuladze makes white wine while her sister Gvanca takes care of the reds from a winery located in Obcha, western Georgia. They breathe new life and energy into a region rich in history but whose wine traditions have suffered greatly during the communist period. They learned how to make wine by watching their parents doing so and helping them out. The sisters accentuate their philosophy of staying close to nature by including biodynamic practices such as the usage of the lunar calendar in their viticulture. The winery only makes natural wines where its vines are maintained manually in a rich ecosystem.
The region of Imereti, where their wines come from, is particularly different from the Kakheti at the East. Lighter wines, usually fruity and citrusy, are often made with a shorter skin maceration (some leave it only during fermentation) and by using less "chacha" (about 10% to 30% of the skin). The climate is more humid and colder with a soil essentially made of clay and limestone.
Baia and Gvanca are one of the few female winemakers out there in Georgia, launching a movement that we can only support. Baia appeared as a Forbes 30 under 30 and inspires a generation of young producers full of talents.
Discover Baia's Tsitska-Tsolikouri-Krakhuna (amber wine) and Gvanca's Otskhanuri Sapere (red wine) both made in Qvevri.