Gurashvili Tibaani

General Information

Gurashvili Tibaani Qvevri Wine is a powerful, dry amber wine from Kakheti, made from Rkatsiteli, originating from the microzone Tibaani. This region is known for its rich soils and sun-drenched slopes. The wine is fermented and aged in qvevris (underground clay vats), according to the traditional Kakheti method with extended skin contact. Winemaker Zviad Gurashvili works artisanally, without additives, producing natural wines with pronounced terroir character.

Tasting Profile of Gurashvili Tibaani Qvevri Wine

The wine has a deep amber color with a coppery shine. On the nose, you can recognize dried apricot, tea, orange peel, and candied pear. The taste is powerful and structured, with soft but present tannins, spicy bitters, and a long, dry finish. The mouthfeel is complex and gripping – a textbook example of classic Kakheti qvevri wine.

Serving Advice

Gurashvili Tibaani Qvevri Wine calls for rich, spicy dishes. Recommended serving moments:

• With lamb stew with herbs or roasted root vegetables
• With aged sheep cheeses or blue mold cheese
• With Georgian dishes such as chakapuli or mchadi with baked beans
• Pure, lightly cooled, in a wide glass

Serving temperature: 12–14°C
Decanting: recommended, at least 45 minutes

Fact

Tibaani is one of the most valued microzones of Kakheti. The soils consist of clay and limestone, giving the wines structure and tension. Zviad Gurashvili hand-selects his Rkatsiteli grapes and processes them with traditional methods – extended skin contact, fermentation in qvevri, and aging on the lees. The result: an authentic amber wine with depth and character.