Baia and her younger siblings, Gvantsa and Giorgi, were the first to commercialize their family’s ancestral winemaking traditions. Being 5th generation winemakers and among the first female winemakers in Georgia, Baia and her siblings are focused on traditional and natural methods. This must-visit family winery is located in the Imeretian region in a village called Obcha on 12 hectares of certified organic vineyards.
They also have a restaurant and Airbnb for the many people that are drawn to them and their vibrant energy. Their mother and father help their children in these ventures, and are the most supportive and proud parents. This family winery encompasses a meaningful and community-oriented attitude in their business and in their engagements with the neighbouring wineries and their visitors.
In 2015 with her first bottling, Baia’s vision was to create a sustainable farm that reflects nature’s processes. This includes the biodynamic philosophy, where a deeper understanding of nature’s woven connections embodies a more holistic approach to farming and winemaking. Wines from the Western region of Georgia are traditionally much lighter than the Kakheti region, especially with the indigenous grape varieties that they work with which are fresh, acidic, and full of minerality. Always hand-picked, hand-sorted, unfiltered, and only minimal additions of sulphites before bottling.
This is a red Pet-Nat made by one of our favourite forgotten varieties, only grown in the Western region of Georgia. Otskhanuri Sapere is bright and acidic but firmly structured. This pet-nat began its fermentation in Qvevri with its skins which provided an intense ruby colour. It is juicy and refreshing, with high acidity and elegant bubbles. Blackcurrant, cherries, and a herbaceous undertone.
It is lovely to see this variety as a pet-nat and also in its traditional style as a red wine. Made with full skin-contact for 40 days before aging in Qvevri for 7 months, Gvantsa’s Otskhanuri Sapere red has complex layers for a light-bodied wine. Herbaceous and earthy, fresh red fruits like raspberries and rhubarb. A lasting white pepper undertone comes together to make for an alive and juicy wine with an elegant dance of tannins and acidity.
After high demand, this pet-nat made by Baia's younger sister, Gvantsa, is coming back. Tsitska as a variety has a beautiful acidity that makes for a most balanced mouthfeel as a sparkling wine. This new vintage has a fresh citrus-oriented taste. The colour has a slight blush to it. The bubbles are little and many that dance on your tongue. Dry and crisp, mineral and earthy. Notes of pineapple, pear, and pink peppercorn.
The Aladasturi grape produces red wines that are typically light in body with abundant aromas and distinctive hints of black cherry, red currant and tobacco. This Pet-Nat was done with skin-contact for the partial fermentation period. A deep rose colour, light in texture, and full aromas. Notes of wild forest berries like raspberry, cherry, and cranberry that is wondrously refreshing and alive.
Baia’s Krakhuna is made in the traditional style of Imeretian white wines where they play around with a percentage of skin-contact for added texture and to help in making healthy wines without additives. This white is made with 30% of its skins for 3 months before being pressed off into Qvevris to be aged for 7 months. This is a textural white, balanced in acidity with a very subtle effervescence. Krakhuna has aromas of persimmon, apricot and citrus, with honeycomb and sweet spice on the palate with a memorable lingering minerality to finish.
