Iago Bitarishvili is a legend in the world of Georgian natural wine. From his 2-hectare vineyard in Chardakhi (Kartli region), he produces some of the most sought-after wines in Georgia, working exclusively with Chinuri, an indigenous grape variety.
Founded in 2003, Iago's Wine became Georgia's first Bio-certified winery in 2005, pioneering organic viticulture in the country. All wines are made in traditional qvevri using wild yeasts, whole-cluster fermentation, and zero additives.
International acclaim:
With only 10,000 bottles produced annually and 100% exported, Iago's wines are rare and highly collectible.
Why Chinuri? Iago's philosophy is simple: "I don't have any choice. The grape variety sticks with the place." For over 1,000 years, Chinuri has been inseparable from the Kartli region, and Iago honors that tradition with every vintage
Read the full story about Iago's Wine →
This is a Chinuri in its purest form!
This is Chinuri as a classic white wine, made without skin contact but still fermented and aged in qvevri using wild yeasts. The result is a wine of remarkable purity and elegance, with the complexity and character that comes from traditional qvevri winemaking.
Tasting notes:
Green apple, white flowers, citrus peel (lemon and grapefruit), wet stones, and a subtle herbal note. Crisp, clean, and refreshing with vibrant acidity and a long mineral finish. Light-bodied yet layered.
This is proof that you don't need skin contact to make compelling natural wine just great grapes, traditional methods, and a winemaker who understands both.
Winemaking:
Technical details:
Why 2020? This vintage has had time to develop complexity while maintaining freshness. It's drinking beautifully now.
1. Fresh Oysters with Lemon
The wine's bright acidity and mineral character make it a perfect match for briny oysters. The citrus notes in the wine complement lemon, while the clean finish refreshes the palate between bites.
2. Grilled Chicken with Herbs and Lemon
Simple, classic, perfect. The wine's herbal notes (think thyme, dill) echo grilled chicken with fresh herbs, while acidity cuts through any richness. Add a squeeze of lemon to tie it all together.
3. Sushi or Sashimi
The wine's purity, delicate aromatics, and crisp finish make it an excellent partner for raw fish. Its subtle complexity doesn't overpower delicate flavors, while the acidity cleanses the palate.
Also pairs well with: Fresh salads, grilled asparagus, steamed mussels, ceviche, goat cheese, spring vegetables, light pasta dishes, white fish.
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