Georgia, the birthplace of wine, boasts an 8,000-year-old winemaking tradition, with regions like Kakheti, Kartli, Imereti, Racha-Lechkhumi, Svaneti, and Abkhazia celebrated for their wine culture. Despite the loss of rare vine varieties during Soviet industrialization, Georgian winemakers like Baia Abuladze and her siblings Gvantsa and Giorgi are leading a revival. Raised in Obcha, a village with an ideal microclimate and fertile soils, the trio grew up immersed in traditional Imeretian winemaking. After winning a grant in 2015, they established Baia’s Wine, focusing on organic techniques and meticulous production processes. Today, the family produces high-quality wines from indigenous varieties like Tsolikouri, Tsitska, Krakhuna, Aladasturi, and Otskhanuri Sapere, carefully cultivated in their family vineyards and processed in their cellar. Obcha's unique geography, microclimate, and mineral-rich soil contribute to the exceptional quality of their handcrafted wines, embodying centuries of Georgian tradition and innovation.

Qvevri fermented 100% Aladasturi. Aromas of persimmon, apricot and citrus, with honeycomb and sweet spice on the mid pallet with a long finish highlighted by moderate tannin.