Rkatsiteli Kvevri

Tibaani PDO. Amber dry wine Tibaani (Tibaani Protected Designation of Origin / PDO), which takes one of the main place in Georgian wine production, is made from the best Rkatsiteli grapes grown and harvested in the Tibaani microzone. The Protected Designation of Origin (PDO) status determines that each bottle not only combines the characteristics of the richest terroirs and climates of Kakhetian traditional winemaking, but also that each bottle includes the cultural heritage of the Kakhetian region. Abulashvili Family Cellar as a strict follower of these ancient kakhetian wine production methods, traditions of aging of wine in qvevri (or kvevri) are well-protected. In the ancient era, by aging wine in kvevri (or qvevri), the people of the ancient generation obtained wine with special characteristics, rich and harmonious taste.

Visual appearance and aroma. Tibaani is a distinctively dark amber color, which is characteristic of this designation of origin. The visual appearance of the wine reflects the complex nature of wine gaining in kvevri. The bouquet of Tibaani wine has raisin and apricot tones, there are tones of dried fruits in the wine.

Taste. Tibaani wine is distinguished by its full taste, the wine is harmonious and velvety. The strength that comes from the natural alcohol content is combined with a velvety texture on the palate. Each sip reflects the undertones of dried fruit and kvevri wine, making Tibaani an unforgettable and pleasantly complex wine.

Environment: influence of Kakhetian unique terroirs. The terroirs of the Kakheti region significantly influence the formation of the characteristics of Tibaani wine. Fertile soils, sun and the microclimate that is created on the Tibaan terroirs for Rkatsiteli grapes, this microclimate determines the richness of each grape. The technology of kvevri, the fertile soil in the mizrozone, the unique mineralization and the microclimate that we mentioned above, the distinctive and full-bodied profile is directly reflected in the wine.

Pairing. Tibaani wine has a dry and rich profile that goes best with different dishes. Traditionally, it goes well with most dishes of Georgian cuisine, such as roasted and boiled white meat, as well as Georgiaan Khachapuri. The full body of the wine complements the Mediterranean inspired dishes, roasted vegetables, lamb and aromatic cheeses. With desserts, it goes especially well with walnut baklava or dried apricots to enhance the raisin and apricot notes in the wine.

Experience. Tibaani wine is a cultural experience and heritage. Whether you enjoy it separately or with food, this wine gives you a taste of the history, tradition and passion of winemaking that spans over centuries.