Бѓљбѓ”бѓљбѓђ Бѓ•бѓ”бѓёбѓђбѓ’бѓјбѓ Бѓ˜ - Бѓўбѓ˜бѓ§бѓ•бѓђбѓ Бѓјбѓљбѓ˜ Бѓєбѓ®бѓќбѓ•бѓ Бѓ”ბაჸი Бѓ”бѓ Бѓ—бѓ®бѓ”бѓљ Бѓ›бѓ˜бѓ—бѓґбѓ•бѓђбѓ›бѓў Lela Veshaguri Бѓ”бѓ«бѓ¦бѓ•бѓњбѓ”бѓ‘бѓђ Бѓґбѓђбѓ Бѓ—бѓ•бѓ”бѓљ Бѓ”მიგრБѓђбѓњбѓўбѓ”бѓ‘бѓў Apr 2026

Learning about the 8,000-year history of Georgian wine.

Aromatic white varieties that produce elegant, floral wines when made in the traditional style. Tasting and Pairing Guide

Use a standard wine glass for reds, but consider a wider bowl for amber wines to allow their complex aromatics to open up. Temperature: Learning about the 8,000-year history of Georgian wine

12–14°C (54–57°F). Too cold and you lose the nuance; too warm and the tannins feel harsh. Saperavi: 16–18°C (61–64°F). Food Pairing:

Lela Veshaguri’s winery is less of a commercial factory and more of an . Visitors often report: Temperature: 12–14°C (54–57°F)

A bold, deep "teinturier" grape (red skin and red flesh) known for its intense color and notes of dark berries, licorice, and spice.

A versatile white grape often fermented on its skins in a Qvevri, resulting in a complex "amber" wine with tannins and notes of dried apricots and nuts. Food Pairing: Lela Veshaguri’s winery is less of

Lela Veshaguri is a respected and ethno-cultural figure known for preserving ancient viticulture traditions. Her work often centers on natural, small-batch wine production using the traditional Qvevri (terracotta vessel) method, typically in the Kakheti region of Georgia. History and Philosophy