The Antadze family has made wines in Signagi for more than four generations. It is now patriarch Giorgi Antadze whose winemaking skills included learning qvevri from his grandfather: Today he entrusts his winery to ancient qvevri-fermented wine with temperature control systems on its way toward consistency.
The biggest success of all, however, has been the development of a single cleaning method for qvevri that leaves the vessels natural yet meeting international hygiene standards. “We don’t see tradition and innovation as opponents,” says Nino. “They’re partners in preserving our wine heritage.”
The Dakishvili Family – Blending Old World and New
Three generations of Dakishvilis have influenced Georgian wine: from the first steps of Nugzar Dakishvili’s work in the Soviet-era wineries to his son Giorgi, who restored their approach with rediscovered indigenous varietals using modern organic vineyard cultivation. Their operation has an experimental vineyard planted with traditional grape varieties that are tested against climate change.
The youngest generation of the family, Ana Dakishvili, has introduced biodynamic principles, but they still adhere to their grandfather’s tradition of fermentation. The latest project is a seed bank that preserves ancient Georgian grape varieties.
The Legacy of Margvelashvili – Where Technology Meets Tradition
For six generations, the Margvelashvili family has produced wine in Kvareli, supporting a few lines with traditional methodology and upgrading the technology regarding vineyard management. The monitoring of their vineyards by drones, together with soil sensors, enables perfection in irrigation while still following the growth pattern of their ancestors.
Current head winemaker Marina Margvelashvili has created a hybrid fermentation process that integrates qvevri aging with temperature control to create unique wines that reflect both tradition and consistency.
The Tsintsadze Family – Reviving Ancient Varieties
The Tsintsadze family is known for their work in preserving nearly lost Georgian grape varieties, maintaining a vineyard with over 40 indigenous varieties. Their most important contribution has been the revival of Khikhvi, an ancient white grape variety that all but disappeared in the 20th century.
The youngest generation, headed by Dato Tsintsadze, has opened a modern laboratory next to the traditional winery. This studies the special properties of the grapes of Georgia, while keeping traditional methods of fermentation. Their research contributed to the development of scientific backing for health-related benefits of the traditional qvevri wines.
The Bagrationi Sisters – Women Leading Innovation
The Bagrationi sisters have overcome the same tradition that has dominated the pattern in Georgian winemaking, turning their small family vineyard into one of the country’s leading organic wine producers. Their grandmother’s traditional experience in winemaking was mixed with their education in chemistry and agriculture to find new techniques of vineyard treatments against pests.
Their innovative method also involves an apprenticeship that teaches young winemakers about traditional and modern organic practices, thus ensuring this combined technique for years to come.
The Nikolaishvili Family – Sustainable Heritage
Based in Telavi, the Nikolaishvili family has been focusing on the integration of solar power and water conservation systems into traditional winery operations. The design of their gravity-flow winery reduces energy consumption without sacrificing tradition. They’ve also been one of the first to implement a system for capturing and reusing water in the winemaking process, minimizing the environmental footprint.
The youngest family member, Luka Nikolaishvili, has introduced blockchain technology to track their wines from grape to bottle to ensure authenticity while documenting their traditional processes.
These families represent the changing face of Georgian wine, where respect for tradition does not mean refusing innovation. Their stories show how careful modernization can enhance rather than replace traditional methods, ensuring that the ancient heritage of Georgian wine will continue to thrive in the modern world.