Harvesting is done by hand, and the winemaking combines Georgia’s 8,000-year heritage with modern care. Part of the grapes ferment in stainless steel to capture purity and freshness, while another part ferments in traditional qvevri amphoras, buried in the earth. In qvevri, whole bunches often ferment with their natural yeasts, without additions, before resting sealed underground until spring.
Alongside qvevri, wines also mature in oak barrels and large vats, where they slowly gain structure and complexity. The final blends bring these elements together: depth and minerality from slate soils, authenticity from qvevri, finesse from oak, and vibrancy from stainless steel.
Every bottle of Bedoba reflects the land of Kvareli, the traditions of Kakheti, and the spirit of Georgia.