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 →
Sparkling joy in a bottle.
Iago's Chinuri Pet-Nat is made using the méthode ancestrale, the oldest way of making sparkling wine. Fermentation finishes in the bottle, creating gentle, natural bubbles without any added sugar or secondary fermentation.
Tasting notes:
Ripe pear, white peach, apple blossom, and a hint of brioche from the lees. Light, lively, and refreshing with fine bubbles and a slightly cloudy appearance (completely natural). Off-dry with balanced acidity and a clean, fruity finish.
This is natural sparkling wine at its best, playful yet serious, easy-drinking yet complex, perfect for any occasion that calls for bubbles.
Winemaking:
Technical details:
Note: Natural sediment may appear in bottle. This is normal and a sign of a living, unfiltered wine. Serve gently or pour through a strainer if preferred.
1. Fried Calamari or Tempura Vegetables
Bubbles and fried food are a match made in heaven. The wine's acidity cuts through richness, the bubbles refresh the palate, and the fruity notes complement light, crispy batter beautifully.
2. Smoked Salmon on Blinis with Crème Fraîche
The wine's delicate fruit notes and gentle bubbles pair wonderfully with smoked fish. Crème fraîche adds richness that the acidity balances, while the brioche notes in the wine echo the blinis.
3. Fresh Fruit Tart or Peach Galette
The wine's peach and pear notes make it a natural partner for fruit-forward desserts. The slight sweetness and bubbles complement fresh fruit perfectly without overwhelming it.
Also pairs well with: Aperitif (on its own!), cheese boards, charcuterie, brunch dishes, light Asian cuisine, salads, shellfish, summer picnics.
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