When European sommeliers started talking about "orange" or "amber" wines a few years ago, it was presented as the discovery of a new style. In reality, nothing was new — Georgia has been making these wines for thousands of years.
Amber wine is made by fermenting white grapes with extended skin contact. The skins contribute phenols and tannins not found in conventional white wine. The colour ranges from golden-yellow to deep amber depending on maceration time.
The main grape for amber wines in Georgia is Rkatsiteli — one of the oldest cultivated varieties in the world, several thousand years old. It produces structured, dense, tannic wines with notes of yellow apple, quince, saffron, and beeswax. Mtsvane Kakhuri is another key variety, more aromatic and floral.
Another defining aspect is naturalness. Most amber wines are made without added yeasts, without filtration, with minimal sulphur or none at all. This is why bottles often have sediment, and the wine evolves noticeably after opening.
Amber wines form a significant part of our catalog. This is not a trend — it is history. We bring these wines from producers who make them the same way their ancestors did. These wines exist nowhere else but Georgia.