The actual product may vary from the images shown on the website.
Red dry
The wine is made from ‘Saperavi’ grapes grown in the Vazisubani appellation of the Kakheti region. ‘Saperavi’ is the main red grape variety in Kakheti, valued for its structure, colour intensity, and ageing potential.
The wine displays aromas of cherries, blackberries, plums, and black pepper. On the palate, it is full-bodied, with rounded tannins and a long finish.
The Vazisubani appellation is known for producing high-quality red wines thanks to its distinctive terroir. Beneath the humus-rich topsoil lie layers of alluvial limestone, white clay, and black shale. The climate is continental and relatively warm. The vineyards are located at approximately 550 metres above sea level. The vineyard owned by Giorgi Solomnishvili is 25 years old and situated at 450 metres above sea level.
The wine is dedicated to the father, who began building a house marked with the number 22 but, due to tragic circumstances, was unable to complete it. Giorgi later finished the house, and as a trained winemaker named the wine in his father’s honour. What appears as a number on the label is, in Georgian, the word “mama”, meaning father.
Fermentation takes place spontaneously and lasts approximately three weeks, followed by three weeks of maceration in qvevri. The free-run wine is then transferred to stainless steel tanks, where malolactic fermentation takes place. The wine is subsequently aged for eight months in medium-toast French oak barrels.
Recommended serving temperature: 14-16°C. Pairs well with pasta with meat sauce, duck dishes, and hard cheeses.
Giorgi Solomnišvili is one of the most distinctive contemporary figures in Kakheti, producing small-batch wines at his winery in Telavi, the heart of Georgia’s wine region. His estate is focused on working with estate-grown grapes and a clearly defined authorial approach. Wine here is not made “by recipe,” but emerges as a reflection of place, vintage, and the winemaker’s decisions.
Giorgi’s path was shaped through consistent professional experience. Having worked as head winemaker at one of Georgia’s largest commercial wineries, he gained deep technical knowledge and an understanding of large-scale production. Nevertheless, he consciously chose a different direction — returning to small volumes, hands-on work, and full control over every stage of production. Today, his winery remains small in scale, producing around 20,000–25,000 bottles per year, with each wine treated as an individual and purposeful project.
In winemaking, Giorgi follows minimal-intervention principles. Particular attention is given to raw material: grapes are grown to full phenolic ripeness while preserving natural acidity and structure. Fermentation is most often carried out using native yeasts, allowing the character of the vineyard and vintage to express itself naturally.
A significant role is played by the qvevri method, used not as a stylistic statement but as a deliberate choice for specific wines. Wines aged in clay vessels show greater texture, natural tannic structure, and a clear connection to Kakheti’s winemaking tradition. At the same time, modern vessels are also employed where greater precision and control are required during fermentation.
In Giorgi’s wines, ‘Saperavi’ takes center stage, interpreted in a range of styles — from deeper, more structured expressions to more elegant, balanced wines intended for everyday enjoyment. Labels often carry personal meaning, telling stories connected to family, place, or different stages of life, while never overshadowing the wine itself.
