03
Our story
The family's aim is to maintain the authentic tradition of Kvevri winemaking in Georgia — producing unique natural wines from native grapes and setting standards for their counterparts and friends. The business started slowly, selling only a couple of boxes, but family and close friends jointly grew it worldwide. Zurab Topuridze makes his wine from 2 ha in the Guria Region of West Georgia and 5.5 ha in the Kakheti Region of East Georgia. The soil, the agriculture and the nature are what make the vineyard and the wines different — more unique. Using nature's gift is a greatly seized opportunity.
ProducerZurab Topuridze · Topuridze Winery
RegionsGuria · Kakheti · Georgia
Vineyard7.5 hectares total
MethodKvevri · Spontaneous fermentation
AdditivesSulphites ≤30mg/l · Minimal intervention
Export marketsUS · France · UK · Germany · Australia · 5 more
Red · Dry
Saperavi
საფერავი
LocationVillage Tsinandali, Kakheti Region, Georgia
GrapeSaperavi 100% (red grape)
FarmingOrganic Vineyard · Vegan · No egg/milk allergens
Sulphur≈30mg/l added during bottling
Tasting Note
Glowing ruby red nuances. Cassis, blueberries, peach skin, resin, humus, pine needles, rhubarb, cinchona, eucalyptus, macerated medicinal herbs, tobacco, and mineral puffs reminiscent of iodine tincture. A generous and crunchy sip, agile yet broad-shouldered, with pleasantly extracted tannins, punctual freshness, and balsamic savoriness. Elegant and persistent.
Food Pairing
Beef steak, pork barbeque, roasted poultry, aged cheeses, and dishes with dried red fruit.
Terroir & Climate
Kisiskhevi River left bank, 500m elevation. Stony alluvium, brownish grey, sandy loam with calcium content (pH 8.5). Gentle slope 3%, south-east exposure. Moderate humidity, hot summer and moderately cold winters. Average annual precipitation 845mm. Summer drought is an issue sometimes.
Viticulture
Trellis, vertical shoot positioning, bilateral cordons or arched canes. Planted spring 2000. Density: 3300 saplings/hectare. Yields: ~25–30 hl/hectare.
Vinification
HarvestManual
FermentationSpontaneous (indigenous yeast) in Kvevri (~1200L), ~1 month
Maceration~4–5 kg must per 100L juice added; maceration 2 weeks, then solids removed
MaturationContinues in Kvevri until August · SO₂ added at bottling (Total SO₂: 27mg/l)
FiltrationCoarse paper filter (2–3 microns) · Fining: No
Red · Dry
Chkhaveri Red
ჩხავერი წითელი
LocationVillage Sakvavistke, Guria Region, Georgia
GrapeChkhaveri 95% (pink grape)
FarmingOrganic · Vegan · No egg/milk allergens
Sulphur≈30mg/l added during bottling
Tasting Note
Ruby color with deeper intensity than typical for the variety, showing a darker hue. Aromas of ripe strawberry and red cherry, with pomegranate, rose, subtle herbs, and a light earthy touch. Medium-bodied with balanced acidity, offering structure, freshness, and elegance. Smooth and persistent on the finish.
Food Pairing
White fruits, citruses, cheese, Khachapuri, fried chicken, barbeque, beef steak.
Terroir & Climate
Sakvavistke and Dablatsikhe. Brown and red loam soils, neutral to slightly acidic, formed on heavily weathered basalts. Slopes exposed south-west, south and south-east. High humidity, hot humid summers and mild winters. Average annual precipitation 1800mm.
Viticulture
Vertical trellis on bilateral cordons (2500 saplings/ha) or 2m horizontal trellis pergola (625 saplings/ha). Yields: ~20 hl/hectare.
Vinification
HarvestManual, usually November
FermentationSpontaneous (indigenous yeast), ~1.5 months in Kvevri
MacerationNo maceration
MaturationUntil August next year · Vessel: Kvevri, rarely stainless steel
FiltrationUsually no · Fining: No
Red · Dry
Ojaleshi
ოჯალეში
LocationGuria Region, Georgia
GrapeOjaleshi 100% (red grape)
FarmingOrganic · Vegan · No egg/milk allergens
Sulphur≈30mg/l added during bottling
Tasting Note
Semi-opaque with a violet edge. Dark fruited wine of blackberry with savoury, meaty notes. Full bodied with high acidity and a very dry finish.
Food Pairing
Red meats, aged cheese, Mtsvadi (Georgian barbeque), lamb.
Terroir & Climate
Guria. Brown loam soils on slopes formed on weathered basalts. High humidity, hot humid summers and mild winters. Guria semi-tropical conditions.
Viticulture
Traditional Gurian methods. Low density planting. Yields: ~15–20 hl/hectare.
Vinification
HarvestManual, October–November
FermentationSpontaneous (indigenous yeast) in Kvevri, ~1 month on skins
MacerationFoot crushed, destemmed, ~1 month skin contact in Kvevri
MaturationUntil following summer · Vessel: Kvevri
FiltrationNo · Fining: No
White · Dry
Kisi
ქისი
LocationVillage Tsinandali, Kakheti Region, Georgia
GrapeKisi 100% (white grape)
FarmingOrganic Vineyard · Vegan · No egg/milk allergens
Sulphur≈30mg/l added during bottling
Tasting Note
Bright golden yellow. Abate pear, golden apple, broom, almond blossom, lime, aromatic herbs, mustard, and a strong mineral breath of gunpowder. The palate is explosive in substance and tactile depth, vibrant with freshness and savoriness that support its infinite persistence.
Food Pairing
Beef steak, roasted poultry, aged cheeses, grilled fish, and dishes with herbs or dried fruit.
Terroir & Climate
Kisiskhevi River left bank, 500m elevation. Stony alluvium, brownish grey, sandy loam with calcium content (pH 8.5). Gentle slope 3%, south-east exposure. Moderate humidity, hot summer and moderately cold winters. Average annual precipitation 845mm.
Viticulture
Trellis, vertical shoot positioning, bilateral cordons or arched canes. Planted spring 2015. Density: 3800 saplings/hectare. Yields: ~25–30 hl/hectare.
Vinification
HarvestManual
FermentationSpontaneous (indigenous yeast) in Kvevri (~1200L)
Maceration~4–5 kg must per 100L juice; maceration 1 month, then solids removed
MaturationContinues in Kvevri until August · SO₂ added at bottling (Total SO₂: 25mg/l)
FiltrationCoarse paper filter (2–3 microns) · Fining: No
White · Dry
Mtsvivani
მცვივანი
LocationKakheti Region, Georgia
GrapeKakhetian Mtsvivani 100% (white grape)
FarmingOrganic Vineyard · Vegan · No egg/milk allergens
Sulphur≈30mg/l added during bottling
Tasting Note
Straw yellow with green-gold highlights. Acacia, bitter almond, white flowers, quince, wild herbs, and flinty mineral breaths. On the palate it bursts with tactile flavor, intensity, and pronounced fresh and savory notes. Excellent palate cleanliness and persistence.
Food Pairing
Beef steak, roasted poultry, aged cheeses, grilled fish, and dishes with herbs or dried fruit.
Terroir & Climate
Kisiskhevi River left bank, 500m elevation. Stony alluvium, brownish grey, sandy loam with calcium content (pH 8.5). Gentle slope 3%, south-east exposure. Moderate humidity, hot summer and moderately cold winters. Average annual precipitation 845mm.
Viticulture
Trellis, vertical shoot positioning, bilateral cordons or arched canes. Planted spring 2015. Density: 3800 saplings/hectare. Yields: ~25–30 hl/hectare.
Vinification
HarvestManual
FermentationSpontaneous (indigenous yeast) in Kvevri (~1200L)
Maceration~2–3 kg must per 100L juice; maceration 1 month, then solids removed
MaturationContinues in Kvevri until August · SO₂ added at bottling (Total SO₂: 30mg/l)
FiltrationCoarse paper filter (2–3 microns) · Fining: No
White · Dry
Khikhvi
ხიხვი
LocationVillage Tsinandali, Kakheti Region, Georgia
GrapeKhikhvi 100% (white/amber grape)
FarmingOrganic Vineyard · Vegan · No egg/milk allergens
Sulphur≈30mg/l added during bottling
Tasting Note
Brilliant golden hue with greenish reflections. Broom, elderflower, almond, tarragon, juicy white-fleshed fruit, pine needles, resin, and mineral hints of chalk. Elegant, slender, and sensual on the palate — fresh, savory, and with a pleasantly mineral grip. Persistent.
Food Pairing
Beef steak, roasted poultry, aged cheeses, grilled fish, and dishes with herbs or dried fruit.
Terroir & Climate
Kisiskhevi River left bank, 500m elevation. Stony alluvium, brownish grey, sandy loam with calcium content (pH 8.5). Gentle slope 3%, south-east exposure. Moderate humidity, hot summer and moderately cold winters. Average annual precipitation 845mm.
Viticulture
Trellis, vertical shoot positioning, bilateral cordons or arched canes. Planted spring 2015. Density: 3800 saplings/hectare. Yields: ~25–30 hl/hectare.
Vinification
HarvestManual
FermentationSpontaneous (indigenous yeast) in Kvevri (~1200L)
Maceration~4–5 kg must per 100L juice; maceration 1 month, then solids removed
MaturationContinues in Kvevri until August · SO₂ added at bottling (Total SO₂: 27mg/l)
FiltrationCoarse paper filter (2–3 microns) · Fining: No
White · Semi-Dry · Sparkling
Chkhaveri Amber, Sparkling
ჩხავერი თეთრი, შუშხუნა
LocationVillage Sakvavistke, Guria Region, Georgia
GrapeChkhaveri 100% (pink grape) — natural sparkling
FarmingOrganic · Vegan · No egg/milk allergens
Sulphur≈30mg/l added during bottling
Tasting Note
Caramel, green apple, lemon, flowers; taste of green apple, caramel, pink grapefruit. Gentle natural bubbles, semi-dry style.
Food Pairing
Aperitif, light cheese, fruit, Khachapuri, fresh seafood.
Terroir & Climate
Sakvavistke, Guria. Brown loam soils on basalt-weathered slopes. High humidity, hot humid summers and mild winters. Average precipitation 1800mm.
Viticulture
Traditional Gurian trellis. Yields: ~20 hl/hectare.
Vinification
HarvestManual, November
FermentationSpontaneous (indigenous yeast) in Kvevri with natural carbonation
MacerationShort skin contact
MaturationSeveral months · Vessel: Kvevri
FiltrationNo · Fining: No
Pink · Dry
Vardisperi Rkatsiteli
ვარდისფერი რქაწითელი
LocationKakheti Region, Georgia
GrapeRkatsiteli Vardi 100% (pink/copper grape)
FarmingOrganic Vineyard · Vegan · No egg/milk allergens
Sulphur≈30mg/l added during bottling
Tasting Note
Brilliant copper-colored appearance. Hibiscus, herbal infusions, patchouli, bitter orange peel, powder, cola, strawberry tree fruit, ginseng root, cherries macerated in alcohol, and a tuff-like mineral breath. Bold and vibrant on the palate, with good extraction, proper tannic grip, dizzying freshness, and a striking minerality. Evokes terracotta. Persistent.
Food Pairing
Beef steak, roasted poultry, aged cheeses, grilled fish, and dishes with herbs or dried fruit.
Terroir & Climate
Kisiskhevi River left bank, 500m elevation. Stony alluvium, brownish grey, sandy loam with calcium content (pH 8.5). Gentle slope 3%, south-east exposure. Moderate humidity, hot summer and moderately cold winters. Average annual precipitation 845mm.
Viticulture
Trellis, vertical shoot positioning, bilateral cordons or arched canes. Planted spring 2015. Density: 3800 saplings/hectare. Yields: ~25–30 hl/hectare.
Vinification
HarvestManual
FermentationSpontaneous (indigenous yeast) in Kvevri (~1200L)
Maceration~4–5 kg must per 100L juice; maceration 1 month, then solids removed
MaturationContinues in Kvevri until August · SO₂ added at bottling (Total SO₂: 40mg/l)
FiltrationCoarse paper filter (2–3 microns) · Fining: No
Amber · Dry
Rkatsiteli
რქაწითელი
LocationVillage Tsinandali, Kakheti Region, Georgia
GrapeRkatsiteli 100% (amber grape)
FarmingOrganic Vineyard · Vegan · No egg/milk allergens
Sulphur≈30mg/l added during bottling
Tasting Note
Straw yellow with green-gold reflections. Hay, straw, yellow-fleshed fruit, citron, elderflower, walnut husk, medicinal herbs, wild fennel, and mineral puffs with almost marine echoes. The palate is enveloping and silky, with a graceful structure and long, fresh, juicy mineral persistence.
Food Pairing
Beef steak, roasted poultry, aged cheeses, grilled fish, and dishes with herbs or dried fruit.
Terroir & Climate
Kisiskhevi River left bank, 500m elevation. Stony alluvium, brownish grey, sandy loam with calcium content (pH 8.5). Gentle slope 3%, south-east exposure. Moderate humidity, hot summer and moderately cold winters. Average annual precipitation 845mm.
Viticulture
Trellis, vertical shoot positioning, bilateral cordons or arched canes. Planted spring 2015. Density: 3800 saplings/hectare. Yields: ~25–30 hl/hectare.
Vinification
HarvestManual
FermentationSpontaneous (indigenous yeast) in Kvevri (~1200L)
Maceration~15–20 kg must per 100L juice; maceration ~5 months, then solids removed
MaturationContinues in Kvevri until August · SO₂ added at bottling (Total SO₂: 31mg/l)
FiltrationCoarse paper filter (2–3 microns) · Fining: No
Amber · Dry
Mtsvane
მწვანე
LocationVillage Tsinandali, Kakheti Region, Georgia
GrapeKakhetian Mtsvane 100% (amber grape)
FarmingOrganic Vineyard · Vegan · No egg/milk allergens
Sulphur≈30mg/l added during bottling
Tasting Note
Ancient golden-yellow robe. Ripe yellow-fleshed fruit, saffron, barley malt, resin, elderflower, mimosa, oriental spices, aromatic herbs, and shell-like mineral references. The palate is enveloping with a velvety structure, elegant and free of harshness, perfectly supported by freshness and comforting savoriness. Persistent.
Food Pairing
Beef steak, roasted poultry, aged cheeses, grilled fish, and dishes with herbs or dried fruit.
Terroir & Climate
Kisiskhevi River left bank, 500m elevation. Stony alluvium, brownish grey, sandy loam with calcium content (pH 8.5). Gentle slope 3%, south-east exposure. Moderate humidity, hot summer and moderately cold winters. Average annual precipitation 845mm.
Viticulture
Trellis, vertical shoot positioning, bilateral cordons or arched canes. Planted spring 2015. Density: 3800 saplings/hectare. Yields: ~25–30 hl/hectare.
Vinification
HarvestManual
FermentationSpontaneous (indigenous yeast) in Kvevri (~1200L)
Maceration~15–20 kg must per 100L juice; maceration ~5 months, then solids removed
MaturationContinues in Kvevri until August · SO₂ added at bottling (Total SO₂: 36mg/l)
FiltrationCoarse paper filter (2–3 microns) · Fining: No
Amber · Dry
Cecilia
სესილია
LocationTeliani Appellation, Kakheti Region, Georgia
GrapeRkatsiteli 50%, Mtsvane 50%
FarmingOrganic Vineyard · Vegan · No egg/milk allergens
Sulphur≈30mg/l added during bottling
Tasting Note
Radiant golden appearance. Medicinal herbs (sage, marjoram), fern, citron peel, pine needles, gentian, plum, pear, dried fruits, nutmeg, and mineral puffs of rock salt. Sharp and incisive on the palate, wrapping the mouth with elegant freshness and a powerful, almost salty minerality. Extremely long finish.
Food Pairing
Beef steak, roasted poultry, aged cheeses, grilled fish, and dishes with herbs or dried fruit.
Terroir & Climate
Kisiskhevi River left bank, 500m elevation. Stony alluvium, brownish grey, sandy loam with calcium content (pH 8.5). Gentle slope 3%, south-east exposure. Moderate humidity, hot summer and moderately cold winters. Average annual precipitation 845mm.
Viticulture
Trellis, vertical shoot positioning, bilateral cordons or arched canes. Planted spring 2015. Density: 3800 saplings/hectare. Yields: ~25–30 hl/hectare.
Vinification
HarvestManual
FermentationSpontaneous (indigenous yeast) in Kvevri (~1200L)
Maceration~15–20 kg must per 100L juice; maceration ~5 months, then solids removed
MaturationContinues in Kvevri until August · SO₂ added at bottling (Total SO₂: 38mg/l)
FiltrationCoarse paper filter (2–3 microns) · Fining: No
Amber · Dry
Golden Blend
ოქროს ნაზავი
LocationVillage Tsinandali, Kakheti Region, Georgia
GrapeRkatsiteli 25%, Mtsvane 25%, Kisi 25%, Khikhvi 25%
FarmingOrganic Vineyard · Vegan · No egg/milk allergens
Sulphur≈30mg/l added during bottling
Tasting Note
Brilliant golden yellow. Tropical fruit, citrus peel, loquat, face powder, light cinnamon, exotic spices, walnut, hazelnut, almond paste, and broad mineral breath of flint. The palate is soft and silky, invigorated by freshness and tasty savoriness. Very persistent and consistent with the nose.
Food Pairing
Beef steak, roasted poultry, aged cheeses, grilled fish, and dishes with herbs or dried fruit.
Terroir & Climate
Kisiskhevi River left bank, 500m elevation. Stony alluvium, brownish grey, sandy loam with calcium content (pH 8.5). Gentle slope 3%, south-east exposure. Moderate humidity, hot summer and moderately cold winters. Average annual precipitation 845mm.
Viticulture
Trellis, vertical shoot positioning, bilateral cordons or arched canes. Planted spring 2015. Density: 3800 saplings/hectare. Yields: ~25–30 hl/hectare.
Vinification
HarvestManual
FermentationSpontaneous (indigenous yeast) in Kvevri (~1200L)
Maceration~15–20 kg must per 100L juice; maceration ~5 months, then solids removed
MaturationContinues in Kvevri until August · SO₂ added at bottling (Total SO₂: 33mg/l)
FiltrationCoarse paper filter (2–3 microns) · Fining: No