A day built around food rather than sights: bake bread in a clay tone, make cheese with a Kakheti farm family, grill mtsvadi over vine cuttings, then taste wine before Sighnaghi at dusk.
| 08:30 | Depart Tbilisi heading east into Kakheti; the drive to the farm near Telavi takes around 1 hour 45 minutes. |
| 10:15 | Arrive at a family farm and bake shotis puri in a wood-fired clay tone, shaping and baking your own loaf. |
| 11:15 | Make cheese with the farm family, working fresh milk into sulguni or imeruli style curd by hand. |
| 12:30 | Lunch at the farm table: mtsvadi grilled over vine cuttings, served with the morning's bread and cheese. |
| 14:00 | Visit a small family-run cellar nearby for a tasting of three or four qvevri wines, with the family explaining their own harvest and method. |
| 15:00 | Drive to Sighnaghi, about 45 minutes, descending toward the Alazani valley. |
| 15:45 | Walk the 18th-century fortress walls and streets of Sighnaghi as the light turns toward dusk, with free time to browse workshops and the main square. |
| 17:00 | Depart for Tbilisi, arriving around 18:45 depending on traffic. |
Can vegetarians join this tour?
Yes, the bread and cheese making are unaffected, and the farm can prepare a vegetarian main in place of mtsvadi; confirm this when booking.
Что будет, если пойдёт дождь?
The tone oven and grill are under cover, and the cheese-making and cellar visit are indoor, so the day runs as planned in most weather.
Подходит ли это для детей?
Yes, the hands-on bread and cheese making works well for families; the cellar tasting is for adults but children are welcome to look around.
Does this trip visit Bodbe Monastery?
No, this itinerary stays focused on food and craft; Bodbe and St Nino's tomb are covered on our Sighnaghi and Bodbe day trip instead.