Women Made Wine from Georgia
Baia Abuladze is a young woman, who together with her sister Gvanca Abuladze and their family in Obcha, Imereti in the west of Georgia, are bringing new life and energy to a region with a storied history but whose winemaking traditions had suffered greatly during communist times.

Baia began studying viticulture and winemaking studying from her grandfather as a little girl. Starting in 2015 Baia, who was then 22 years old decided to take bring new life to the 1.5 Hectare estate and family wine cellar. With the help of some woman winemaker specific grants she procured the necessary tools to bottle their first vintage in 2015 comprising of 5,000 bottles. Over the years Baia and Gvanca have been making unique woman made wines with a purpose of preserving and being a part of the 8,000 Georgian wine tradition.

Over 50% of Georgia's agriculture sector workforce is comprised of women, but we only have a handful of commercial women winemakers in Georgia. We at Georgian Wine House are inspired by the vision, energy and of course the wines of Baia and Gvanca. So lets drink to their continued success!
Fantasic High Acid Wines from the West of Georgia
Baia's and Gvanca's wines all center around indigenous grapes varieties to Imereti. The western part of Georgia, which is closer to the black sea, is more humid than the east thanks to a mountain range, which traps all the humid sea-air. Over 8,000 years grapes have been adapting in Georgia and the western varieties tend to be higher in acid due to the unique climate. For white grapes Baia has three planted in her family vineyards: Tsitska, Tsolikouri and Krakhuna. All three of these grapes produce higher acid more mineral driven wines. Baia is producing both in the traditional method in qvevri, large earthen clay jars buried under the ground, and in stainless steel cisterns. Most of the wines are produced with some amount of skin contact.

For red wines Gvanca uses three grape varieties planted in their vineyards: Otskhanuri Sapere, Ojaleshi and Aladasturi. All three are very different but also too have high acid content. Otskhanuri Sapere produces a dark inky wine where as Ojaleshi is lighter with smokey characteristics and Aladasturi is the lightest of all. Gvanca is also producing mostly in qvevri but some in stainless steel as well.

All the varieties are extremely appealing and worth your taking the effort to discover!