Kakhuri Mtsvivani

The Phoenix of the Kakheti Region

The name Mtsvivani translates to "falling" or "dropping" in Georgian, as the fully ripe berries of this variety easily fall off the stems. Before the phylloxera epidemic and the spread of fungal diseases in the 19th century, Kakhuri Mtsvivani was one of the most popular and highly valued varieties in Kakheti, but it was later replaced by easier-to-grow grapes (such as Rkatsiteli). Only recently, through the efforts of modern boutique winemakers, has this unique variety returned to the elite of the wine world. Today, it is a true rarity produced in very small, limited quantities.

Production Styles and Flavor Profile

• Qvevri (Amber) Style: The most historically accurate and highly prized production method. The wine is naturally fermented and aged for several months with the grape skins in clay Qvevri buried underground. This creates a firmly structured, tannic wine scented with dried apricots, figs, sweet spices, black tea, and toasted almonds.
• Classic (European) Style: When made without skin contact (in stainless steel tanks), Kakhuri Mtsvivani retains a pale straw color, naturally high acidity, and reveals elegant aromas of white peaches, citrus, and wild meadow flowers.

Ideal Food Pairings

Thanks to its firm structure and noticeable tannins (in the Qvevri style), Kakhuri Mtsvivani is an incredibly versatile and gastronomic wine. It creates perfect harmony with traditional Georgian dishes: eggplant rolls with walnuts (badrijani), poultry (especially chicken in Satsivi sauce), roasted pork, and cheese-oozing khachapuri. In Western European cuisine, this wine beautifully complements a board of hard, aged cheeses, fatty fish, oven-roasted root vegetables, or heavily spiced Middle Eastern culinary masterpieces.

Frequently Asked Questions

How does amber wine differ from traditional white wine?

Amber (or orange) wine is made from white grapes (like Kakhuri Mtsvivani), but it is fermented with the grape skins and seeds—just like red wine. This extended skin contact extracts color pigments and tannins, creating an incomparably deeper, richer, and more robust aromatic and flavor profile than standard white wine.

At what temperature should this wine be served?

Although it is a wine made from white grapes, Qvevri-crafted Kakhuri Mtsvivani possesses distinct tannins, so it should never be over-chilled. It is best served slightly cooler than room temperature—around 12–14°C. Before tasting, it is highly recommended to decant the wine for at least half an hour or let it "breathe" in a large glass to allow its full palette of aromas and flavors to unfold.