Natural Wine Producers: Working With Nature

Founded in 2012 by Giorgi Tsirghvava and Mamuka Tsiklauri in Georgia, Ocho makes organic kvevri wines from indigenous varieties across Kakheti and Kartli, celebrating Georgian fauna and ancient winemaking tradition.

Historic Georgian winery in Baghdati, Imereti, fermenting rare indigenous varieties in qvevri using traditional methods that predate the modern wine world by millennia.

Winemaker Zaza Gagua left Tbilisi in 2015 to farm the subtropical lowlands of Samegrelo in western Georgia, cultivating ten indigenous grape varieties on four organic hectares and fermenting in qvevri to make wild, authentic expressions of one of the wine world's oldest regions.

A Kakheti winemaker building a living library of thirty-plus indigenous Georgian grapes, fermenting spontaneously in qvevri with zero added sulfur.

Lekso Pitskhelauri makes qvevri wines in his grandfather's century-old cellar in the Kakheti village of Akhshani, coaxing rare indigenous varieties into some of Georgia's most honest and tradition-rooted natural wines.

Two sisters carry on their great-grandfather's Kakhetian cellar, fermenting indigenous grapes in buried qvevri with nothing added and nothing taken away.

Founded in 2007 by painter John Wurdeman and eighth-generation grower Gela Patalishvili, this Kakheti estate revives near-extinct Georgian varieties in buried qvevri.