The nineteenth century was one of the most important periods in the history of Georgian winemaking. The first four decades after Russia's annexation of Georgia had a negative impact on the country's wine industry. However, thanks to the efforts of Prince Chavchavadze, Georgian wine practically equalled the quality of European wine in the late 1830s.
Tsinandali Estate is the cradle of classical winemaking in Georgia, the place where Georgian wine was first bottled in the traditional wine recipients we all know today (otherwise it was in small amphoras or glass bottles of different shapes and sizes). Saperavi of 1841 and other 19th-century historical vintages are still preserved at the Princely Oenotheque. The domain owns a unique vineyard bordered by canyons and forest creating a detached territory with a superb terroir planted with 11 Georgian vine species. Located in the region of Kakheti, in the east of Georgia and about 2 hours from the capital, Tsinandali is one of the first wine designation recognised in the country.
Tsinandali (being the name of the domain but also of the appellation) is related to the princely family of Chavchavadze. The poet Aleksandre Chavchavadze was the first to transform Tsinandali into a wine paradise and make Georgian wine famous. It is also thanks to him that the wine is produced under the names Teliani, Mukuzani and Napareuli to this day.
Under Prince Alexander Chavchavadze, Tsinandali Estate, on one hand, continued an 8000-year long tradition of Georgian winemaking while on the other created a standard of modern technological approach, the European method. Today this noble tradition continues and ancient qvevri and classical European winemaking still coexist.
The establishment is traditionally producing organic wine over a 40 hectares domain, with some parcels converted in biodynamic. Barrels in which some wines are aged come from a mix of second-hand and brand new Burgundy oak from the brand Mercurey.