Baias Wine — Wine in Imereti, Georgia

In short

Baia’s Wine is a small, family-run winery in the Imereti region of western Georgia, founded by winemaker Baia Abuladze together with her sister Gvantsa and brother Giorgi. The winery says it grows and vinifies indigenous Imeretian grape varieties, including Tsitska, Tsolikouri, Krakhuna, Otskhanuri Sapere and Aladasturi, using qvevri fermentation and organic, low-intervention methods. The business traces back to a family winemaking tradition of three generations in the village of Obcha, Bagdati Municipality, and was formally registered as a company and label in 2015. The winery says it was one of the first organic wine producers in Bagdati Municipality, and that it uses Cardano blockchain technology, in partnership with the Cardano Foundation, to record supply-chain data for its wines. Tours and stays are arranged directly, by contacting the winery.

The estate and its history

According to the winery, Baia Abuladze and her younger siblings, Gvantsa and Giorgi, were born and raised in Obcha, a village in Bagdati Municipality in Imereti, into a family that had made wine for three generations. The winery says the children grew up watching their parents and grandparents work through the stages of traditional winemaking and were given their own small plots to farm. The family’s traditional method, as described by the winery, used Imeretian technology, in which the maceration period was relatively short and only around 5 to 10 percent of the grape skins were used during qvevri fermentation.

Baia studied agronomy in Tbilisi before returning to Obcha, where, the winery says, she focused on promoting Imereti’s wines and developing the family winery. In 2013, Baia and Gvantsa began working to rediscover rare Western Georgian grape varieties and to apply organic winemaking techniques, a process the winery describes as still ongoing today. In 2015, the family business entered a local agricultural startup competition and won a grant of GEL 5,000 (about USD 2,000 at the time), which it used to buy a used bottling machine. In the same year, Baia formally established the company and the Baia’s Wine label, and the family restructured production around organic methods, extending maceration times to as long as three months and assessing each qvevri individually before deciding how it should be treated further.

The winery says its first organic wine, a dry white Tsolikouri, was bottled in 2015, and that the business became one of the first organic wine producers in Bagdati Municipality. Gvantsa travelled to the Mosel region of Germany to intern at a biodynamic winery, which the winery describes as part of the family’s effort to deepen its knowledge of organic winemaking. In the early years, Baia reportedly transported the first bottles to Tbilisi by train and distributed them by public transport, after which, the winery says, local restaurants and wine bars began ordering more. Media coverage cited by the winery notes that Baia Abuladze was named to the Forbes 30 Under 30 Europe list in 2019, at the age of 25.

• Family tradition: three generations of winemaking in Obcha, Imereti
• 2013: Baia and Gvantsa Abuladze begin rediscovering rare Western Georgian grape varieties and organic methods
• 2015: family wins GEL 5,000 grant in an agricultural startup competition, buys a bottling machine
• 2015: Baia’s Wine is formally established as a company and label
• 2015: first organic wine, a dry Tsolikouri, is bottled
• 2019: Baia Abuladze named to Forbes 30 Under 30 Europe list

Vineyards, grapes and method

Baia’s Wine works with indigenous grape varieties of the Imereti region, including Tsitska, Tsolikouri, Krakhuna, Otskhanuri Sapere and Aladasturi. The winery describes its approach as organic and low-intervention, with fermentation carried out in qvevri (traditional buried clay vessels), using wild or airborne yeast and little or no filtration. Sulfite levels listed for individual wines are described by the winery as low, ranging from around 32 to 39 mg in the examples given. Maceration times vary by wine: some are given as short as around 15 days with skin contact, while others, such as the Krakhuna, are macerated for up to three months with partial skin contact (around 30 percent of skins, per the winery’s notes). This marks a departure from the shorter, lighter-maceration Imeretian method the family traditionally used before 2015. No hectare figures or production volumes are stated on the website.

The wines

• Tsitska-Tsolikouri-Krakhuna (2019): a dry white blend (20% Tsitska, 60% Tsolikouri, 20% Krakhuna) fermented in qvevri with 15 days of skin contact; the winery describes aromas of persimmon, apricot and citrus with a long, full-bodied finish.
• Tsitska (2019): a dry, unfiltered varietal wine, 100% Tsitska, with a month of full skin contact followed by six months in qvevri without skins; the winery notes persimmon, apricot and citrus aromas.
• Tsitska-Tsolikouri: a dry blend of 30% Tsitska and 70% Tsolikouri, qvevri-fermented with 15 days of skin contact; the winery describes notes of wild pear, green apple, hazelnut and apricot, with high acidity and a honeycomb finish.
• Tsolikouri: a light, crisp qvevri white at around 13% alcohol; the winery describes notes of green apple and pear with a clean finish.
• Krakhuna: a qvevri wine macerated for three months with around 30 percent skin contact; the winery describes persimmon, apricot, citrus, honeycomb and sweet spice, with moderate tannin and a long finish, paired with pork braised in apples or grilled meats.
• Otskhanuri Sapere: listed by the winery among its qvevri wines; the technical notes published for this wine on the official site match those given for the Krakhuna.
• Aladasturi: listed by the winery among its qvevri wines; the technical notes published for this wine on the official site also match those given for the Krakhuna.

No prices are stated on the official website for any of the wines, and no wine is listed with an award.

Visiting

The winery’s official website directs visitors to arrange wine tours and accommodation directly by contacting Baia’s Wine via WhatsApp. No fixed opening hours, tour prices, or itinerary details are published on the site; arrangements are made on a per-enquiry basis.

Food and stays

The website’s tourism page refers to both wine tours and accommodation being available through direct booking, but it does not describe a restaurant, menu, or guesthouse in detail, nor does it list event offerings.

Awards

The technical sheets for the wines published on the official website list “Awards: No” for the wines detailed, and no awards or competition results are stated elsewhere on the site.

Location and getting there

Baia’s Wine is located at Tamar Mamulashvili 4, in the Bagdati Municipality area of the Imereti region in western Georgia, the same area where the Abuladze family has made wine for three generations. Imereti lies roughly 200 km west of Tbilisi, with travel between the two typically taking around three to four hours by road. The winery sits close to Kutaisi, Imereti’s regional centre, making it practical to combine a visit with a stop in Kutaisi or with other wineries and sights in the wider Imereti region. Exact travel times and directions should be confirmed directly with the winery when booking, since the official website does not state distances or driving times.

Good to know

• Baia’s Wine is based in Bagdati Municipality, Imereti, at Tamar Mamulashvili 4.
• The winery is run by siblings Baia, Gvantsa and Giorgi Abuladze, continuing a three-generation family winemaking tradition.
• Wines are fermented in qvevri using organic, low-intervention methods, according to the winery.
• Core grape varieties are Tsitska, Tsolikouri, Krakhuna, Otskhanuri Sapere and Aladasturi.
• Tours and accommodation are arranged by direct contact via WhatsApp rather than online booking.
• The winery states it uses Cardano blockchain technology to record supply-chain data for its wines.
• No prices or awards are published for the wines on the official website.
• Founder Baia Abuladze was named to the Forbes 30 Under 30 Europe list in 2019, according to media coverage cited by the winery.

Questions travellers ask

Where exactly is Baia’s Wine located?

The winery’s address is Tamar Mamulashvili 4, in Bagdati Municipality, Imereti, the region in western Georgia where the Abuladze family has produced wine for three generations, according to the winery.

How do I book a tour or tasting?

The official website asks visitors to contact Baia’s Wine directly via WhatsApp to arrange wine tours or accommodation; no online booking system, fixed hours or set prices are published.

What grape varieties does Baia’s Wine use?

The winery works with indigenous Imeretian varieties, including Tsitska, Tsolikouri, Krakhuna, Otskhanuri Sapere and Aladasturi, fermented in qvevri.

Are Baia’s Wine’s wines organic?

The winery describes its wines as organic and low-intervention, made with wild yeast, little or no filtration, and low sulfite levels, a practice it says it adopted in 2015 when the business was formally established.

Can I combine a visit with other stops in Imereti?

Because the winery is in Bagdati Municipality, close to Kutaisi, a visit can be combined with Kutaisi itself or with other wineries and sights in the Imereti region, though exact routing should be confirmed with the winery when booking.

Sources

• Baias Wine — official website (baiaswine.com)
• Baias Wine: Our Story
• Baias Wine: Our Wines
• Baias Wine: Wine Tourism
• Baias Wine: Read more

Profiled in depth by the GTour desk on 26 October 2026 from the property’s official website; photographs are the property’s own, from its official website, credited under each image. Not sponsored; tell us if something has changed.