Natural wine, made the way Georgia has made it for eight thousand years.
We came to these wines through friends, and through the Georgian artist whose paintings are on our labels, who introduced us to a family making natural wine in Kakheti. We first tasted the wines with them in Tbilisi. In the autumn of 2026 we went to the vineyard: we walked the vines, watched the wine being made in qvevri in the marani, the family's wine cellar, and met Niko, the winemaker.
Niko's passion was clear from the moment we met him. He is always working to perfect his wines while keeping them entirely natural, and you can taste it. He knows the process inside out and how to get the most from his grapes, tasting and testing constantly while the wine ferments. Seeing the love and care he puts into his vineyard and his winemaking makes you fall in love with Georgian wine on another level.
We started 5980bc to make Georgian wine, and the food it is made for, easier to find and enjoy in Britain. We bring over only wines we would put on our own table, and when ordering opens we will deliver them across Great Britain.
Georgian grapes, farmed without synthetic pesticides, herbicides or chemical fertilisers, and picked by hand. Fermentation is wild. The wine is not filtered: it settles and clears on its own. Sulphur is kept to a very small addition, and sometimes none.
Natural, but still clean, complex and precise.
Our vineyards are in Kakheti, in the east of Georgia, at Kardenakhi and Bakurtsikhe. Only indigenous Georgian grapes are grown there: Rkatsiteli, Mtsvane, Kisi, Khikhvi, a little Chitistvala, and Saperavi for reds. At Bakurtsikhe, 4.84 hectares of vines hold EU organic certification.
Each vintage, batch by batch, a wine goes either into qvevri, the great clay vessels buried to their necks in the cellar floor, or into stainless steel, depending on the year and the fruit.
Our amber wine (also called orange or skin-contact wine) is white wine made like a red: the grapes are fermented with their skins, the way Georgia has long made it, which gives the wine its colour, texture and gentle tannin. Wine has been made in clay in Georgia for eight thousand years: where wine began.
We choose every wine we bring to Britain with food in mind: our Rkatsiteli Mtsvane is ideal with cheese, our Rkatsiteli Mtsvane Khikhvi with spices and nuts, and our Saperavi with meat. See the wines.
Our wines are made in Kakheti by Nikolozi Kalandadze, known as Niko, our winemaker partner in Georgia. He began learning to make wine when he was very young, then studied and worked in Tuscany.
Each year Niko decides, batch by batch, whether a wine goes into buried clay qvevri or into stainless steel, depending on the vintage and the fruit.
Our wines are made by Mzis Tvali, a family estate in Kakheti.
