The ARAGVI jug, a clay vessel carrying the black spiral ARAGVI
ARAGVI

GEORGIAN WINE

Where Rivers Become Wine

Wines from Kakheti and Racha, out of the country that has made wine for around eight thousand years.

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SAPERAVI RESERVE
2023

Georgia’s signature red grape, grown and bottled in Kakheti.

KAKHETI, GEORGIA

ARAGVI Saperavi Reserve 2023, the flagship dry red, shown cut out on warm cream paper

The bottle in your hand has come a long way.

It was grown in the valleys under the Caucasus and bottled at the winery that made it, in a country that has been making wine longer than anywhere else on record.

Clay jugs in a weathered wooden crate outdoors in hard sunlight, painted rust red bands and a spiral on the front jug Painted clay jugs standing together in a wooden crate outdoors, green garden light behind them Ancient two handled clay amphorae packed shoulder to shoulder in warm low light Three large clay qvevri resting against a woven branch fence, the right hand vessel carrying the painted ARAGVI spiral

Named for the place two rivers meet.

The Aragvi and the Mtkvari meeting below Mtskheta, in clear daylight, the two currents holding their own color in one riverbed. The Aragvi and the Mtkvari meeting below Mtskheta, seen from the Jvari ridge. The pale water of one river and the turquoise of the other run on together without mixing. The Aragvi and the Mtkvari meeting below Mtskheta, seen from the water. Green river between wooded banks, with Jvari monastery small on the ridge above. The Aragvi and the Mtkvari meeting below Mtskheta, under low cloud, the wide brown bend of the river running past the town.
The Aragvi meeting the Mtkvari below Mtskheta. They run side by side in one riverbed, each keeping its own color, before they become one.

THE LAND OF WINE

Three from the east. One from the west.

Three of these wines come from Kakheti, in the east, where the Alazani Valley runs between two mountain ranges and the Kindzmarauli microzone sits inside it. It is the valley most Georgian wine comes from, and it is the reason a Kindzmarauli can only be a Kindzmarauli if the grapes grew there.

The other comes from Racha, in the west. Cool, high, and small. Two rare grapes grow there in very limited quantities, and the wine made from them is found nowhere else in the world.

THE COLLECTION

Drag a bottle to turn it.

Bottle of ARAGVI Saperavi Reserve, cut out on cream

SAPERAVI RESERVE

2023 · 100% SAPERAVI · 13% ALC.

A wine for today’s celebrations and tomorrow’s cellar. One bottle is rarely enough.

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Bottle of ARAGVI Kindzmarauli, cut out on cream

KINDZMARAULI

2024 · 100% SAPERAVI · 11% ALC.

The bottle you reach for when welcoming guests.

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Bottle of ARAGVI Khvanchkara, cut out on cream

KHVANCHKARA

2024 · 50/50 ALEKSANDROULI, MUJURETULI · 12% ALC.

The bottle that always starts a conversation.

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Bottle of ARAGVI Kisi, cut out on cream

KISI

2024 · 100% KISI · 12% ALC.

Daytime wine - opened early, enjoyed slowly.

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Three terracotta qvevri leaning against a woven branch fence, the right hand vessel carrying the hand painted rust red ARAGVI spiral

THE GEORGIAN METHOD

Georgia makes wine underground.

A qvevri is an egg shaped clay vessel, big enough to climb into, buried to its neck in the earth. The grapes go in, the ground holds the temperature steady, and the clay breathes. It is the vessel the ARAGVI mark is drawn from.

The method is around eight thousand years old, it is still in daily use, and UNESCO lists it as living heritage.

A dense group of terracotta qvevri, cream through rust, cracks and repairs visible

QUESTIONS

The ones we get asked most.

Something else?
+1 718 404-9392
info@aragvi.wine

Every wine has its own page.

READ THE WINES

It depends who is at the table. Kindzmarauli is the one to reach for when guests arrive, semi-sweet and easy to like even by people who say they do not drink sweet wine. Khvanchkara is the one that starts a conversation, because almost nobody at the table has had those two grapes before. Saperavi Reserve is the serious red, worth decanting. Kisi is the daytime bottle, opened early and drunk slowly.

Saperavi Reserve wants decanting first, then 60 to 64 degrees. Kindzmarauli and Khvanchkara go slightly chilled, 57 to 61, which keeps them fresh rather than syrupy. Kisi goes properly cold, 50 to 54, in a clear glass. Serving a semi-sweet red too warm is the fastest way to make it taste heavier than it is.

Kisi is a white grape left sitting on its own skins the way a red is, and that is what turns it gold instead of pale. It picks up grip and a mineral finish you do not get from an ordinary white, which is why it drinks like something between a white and a light red. The color is part of the experience, so pour it in a clear glass. On the label it still reads as a dry white, because that is the legal category it is sold under.

Kindzmarauli and Khvanchkara are naturally semi-sweet, which is the style those two appellations are known for. Saperavi Reserve is dry, and the Kisi is dry as well. If you are buying for a table where nobody agrees, take one of each and you are covered.