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20% Tsitska, 20% Krakhuna, 60% Tsolikouri


Baia's Wine


Baia Abuladze is a young woman, who together with her sister Gvanca Abuladze and their family in Obcha, Imereti in the west of Georgia, are bringing new life and energy to a region with a storied history but whose winemaking traditions had suffered greatly during communist times.

Baia began studying viticulture and winemaking studying from her grandfather as a little girl. Starting in 2015 Baia, who was then 22 years old decided to take bring new life to the 1.5 Hectare estate and family wine cellar. With the help of some woman winemaker specific grants she procured the necessary tools to bottle their first vintage in 2015 comprising of 5,000 bottles. Over the years Baia and Gvanca have been making unique woman made wines with a purpose of preserving and being a part of the 8,000 Georgian wine tradition.

Baia’s and Gvanca’s wines all center around indigenous grapes varieties to Imereti. The western part of Georgia, which is closer to the black sea, is more humid than the east thanks to a mountain range, which traps all the humid sea-air. Over 8,000 years grapes have been adapting in Georgia and the western varieties tend to be higher in acid due to the unique climate. For white grapes Baia has three planted in her family vineyards: Tsitska, Tsolikouri and Krakhuna. All three of these grapes produce higher acid more mineral driven wines. Baia is producing both in the traditional method in qvevri, large earthen clay jars buried under the ground, and in stainless steel cisterns. Most of the wines are produced with some amount of skin contact.
A blend of two indigenous Imeretian varieties, Tsitska and Tsolikouri, made by the young woman winemaker Baia Abuladze along with her sister Gvantsa and brother Giorgi. This is the lightest of Baia’s three white wines even though it has the same maceration time as their Tsolikouri. Its lightness and crispness is result of the Tsitska in the blend. Both the varieties are high acid lower sugar grapes having adapted to the more humid western Georgian climate. All the fruit is estate grown in the vineyards in the village of Obcha, hand picked and hand sorted. After destemming the wine is pressed and put into stainless steel with partial skins and fermentation starts spontaneously.
-Georgian Wine House
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