Archil Guniava Family Winery
(arr-cheel goon-ee-a-va)
Archil Guniava comes from many generations of family winemaking, located in Zestaphoni in the Village of Kvaliti in the Western region of Georgia, Imereti. In Kvaliti, many villagers are descendants of the Guniava family. They are one of the most well-known winemaking families in Georgia and Guniava's wines have long been a staple to natural winemaking even beyond Georgia's borders. He has 1.5 hectares of vines, ranging from 10 to 55 years-old. In the vineyard, he trains the vines to be higher off the ground to avoid the common fungal diseases that occur in Imereti due to the humidity and rainfall they experience. Throughout, fruit trees and vegetables are planted to promote biodiversity and the protection of the vines from the intensity of the sun. Archil is a member of the Natural Wine Association of Georgia which employs rigorous regulations and check-ins to ensure the honest marketing of natural winemakers.
Walking through these vineyards, our shoes sank into the dense red clay and limestone soil, as we overlooked the jaw-dropping mountainous region. Luscious and green, with tall vines and huge leaves. Archil walked and showed us the vineyard, stopping every few minutes to pick the various fruit off the trees for us to eat. Into the cellar we went, detached from their family home just a few minutes from their vineyard, where their driveway is stocked with pallets of empty wine bottles and other winemaking needs. Archil showed us through the 200 year-old Qvevris that his family have been making wine in for generations. He uses the same traditional wooden tools for battonage and racking, which is truly one of a kind.
Everything he does speaks to his history and his family. His eyes gleam as he tells us about his two daughters who also make their own line of wines, and his son who helps them with the admin and marketing side. The next day, was a trip to his cousin Merab and his winery close by.
We have brought in a selection of him and his family's wines. Read more about the wines of Mariam Guniava and Merab Ediberidze below.
Merab Ediberidze's Wine Cellar
(ed-ee-bear-eed-zay)
Merab is the second cousin of Archil. They have grown up together in the region that they make their wines in, they went to the army together, they now make wine side by side, and somehow share the same tooth-grinning smile. Merab has just over one hectare of 55-year-old vines planted nearby his family's house that he grew up in.
He remembers when his parents and grandparents planted the vines during his childhood, and that is how he counts how old they are. Merab's annual production is about 2,000 bottles made in his six Qvevris. These wines are treasured and precious, and like Archil and Mariam's wines, are an honour to showcase in Canada. Merab's wines are full, rich, and complex, with an earthy component that is reminiscent of spiced fruit. These wines are made in the same fashion as true Imeretian-style winemaking, and using the same traditional, hand-processed, untouched technique that Archil does.
Mariam Guniava Winery
Mariam, the eldest of Archil's children has followed in the inspirational footsteps of her father. She has her own winery and has been making her own line of wine since 2019. She has a little cellar to the side of her house just outside the city of Kutaisi. There are a few one-ton Qvevris, in this newly built space. Mariam is continuing the beginning stages of her own winery and winemaking identity. Her wines are energetic and fresh, with an elegance about them. Slightly more spiced than Archil's wines. With about one hectare of vines planted and slowly coming to maturation, she continues to make wine from the fruit of her family's Kvaliti vineyard, coming together during harvest and throughout the year to share experiences and knowledge.
As we know, in Imereti, white wines are introduced to varying percentages of skin-contact for different periods of time. The variance is decided based on the region, that year's climate, what the wine needs, and what the winemaker likes. This wine has spent 6 months with 100% of its skins. The skins of Western indigenous grapes, like Dondghelabi, have thinner skins and do not face as much hot sun as the continental Eastern region, Kakheti. For that reason, this wine has a much lighter influence for a six-month skin-contact wine. This wine has warm spices, with tarragon and bay leaves. Nuttiness underlines a passionfruit and citrus complex on the palate. This wine is bottled unfined, unfiltered, and with no added sulphur.
As we know, in Imereti, white wines are introduced to varying percentages of skin-contact for different periods of time. The variance is decided based on the region, that year's climate, what the wine needs, and what the winemaker likes. This wine has spent 6 months with 15% of its skins. Tsolikouri grapes are hand-harvested, destemmed, and crushed into Qvevri. The wine undergoes wild fermentation and is bottled unfiltered, unfined, and with no added sulphur. Tsolikouri is known for its more herbaceous qualities. This wine exudes a summertime honeycomb with wildflower bouquet with a more savoury pear and peach. A subtle wet stone carries underneath this palate and finishes long and full.
As we know, in Imereti, white wines are introduced to varying percentages of skin-contact for different periods of time. The variance is decided based on the region, that year's climate, what the wine needs, and what the winemaker likes. This wine has spent 3 months with 15% of its skins. Tsitska grapes are hand-harvested, destemmed, and crushed into Qvevri. The wine undergoes wild fermentation and is bottled unfiltered, unfined, and with no added sulphur. Clean and pure, this Tsitska is full of brightness and texture. Tropical, with a natural honey character and a spiced undertone.
As we know, in Imereti, white wines are introduced to varying percentages of skin-contact for different periods of time. The variance is decided based on the region, that year's climate, what the wine needs, and what the winemaker likes. This wine has spent 6 months with 15% of its skins. Krakhuna, Tsolikauri, Tsitska, and Dondghelabi grapes are hand-harvested, destemmed, and crushed into Qvevri together. The wine undergoes wild fermentation and is bottled unfiltered, unfined, and with no added sulphur. This blend is full of freshness and minerality. Ripe citrus and stone fruit, with a depth and richness that picks up umami on its way to a subtle petroleum layer. Although this wine is layered with rich flavours, it maintains a brightness to it with a balanced texture and acidity.
Tsolikouri (white) grapes are hand-harvested and pressed off their skins into Qvevri. When the Otskhanuri Sapere (red) was ready for harvest a few weeks later, it was also hand-harvested, then de-stemmed and added to the Tsolikouri with its full skins. After one month, the blend was pressed off the Otskhanuri Sapere skins and further aged in Qvevri until bottling. The wine undergoes wild fermentation and is bottled unfiltered, unfined, and with no added sulphur. This wine is a mind twister, as you would never guess that it is made from predominantly white grapes. A rich red fruit palate meets this herbal and umami character. Bright with soft, polished tannins that provide a beautiful structure to the acidity.
This wine was made with 20% of its skins for 1 month, in true Imeretian style of white winemaking. This wine shows an incredible herbal and honey character with apple compote and spiced pear. Bottled unfined, unfiltered, and with no additions of sulphur.
This wine is made in the same fashion as true Imeretian-style winemaking, and using the same traditional, hand-processed, untouched technique that Archil does. Hand harvested, destemmed, and fermented in Qvevri. 40% skin-contact for 20 days and then one year in Qvevri. Bottles unfined, unfiltered, and with no additions of sulphur. This small sub-zone of Imereti is known for producing the highest quality Krakhuna and this wine is proof of that. The aromas are insane. On the palate, quince and pear, with warm baking spices and a brightness that reminds you of sunshine in a vineyard.
Hand harvested, destemmed, and fermented in Qvevri. 40% skin-contact for 20 days and then one year in Qvevri. Bottles unfined, unfiltered, and with no additions of sulphur. Deep gold in colour, with tertiary notes that have depth and weight. Apples and almonds, rounded and textural, balanced acidity and a lingering finish. yum..
