Baia's Winery

Baia's Wine — Obcha, Imereti, Georgia

Nestled in the village of Obcha in
Georgia's lush Imereti region, Baia's Wine is a family winery with a story
that's hard not to fall in love with. Founded in 2015 by Baia Abuladze
alongside her sister Gvantsa and brother Giorgi, the winery carries forward
three generations of winemaking — blending deep-rooted tradition with a fresh,
organic spirit.

Baia began learning viticulture from
her grandfather as a little girl, and after earning her degree in agronomy, she
returned home with a clear vision: to put Imereti's indigenous grape varieties
on the world map. In 2015, the Abuladze family entered a local agricultural
startup competition and secured a small grant, which they used to purchase a
second-hand bottling machine — and Baia's Wine was officially born. Gvantsa,
meanwhile, brought her own perspective to the venture after spending time with
the European Voluntary Service programme in Sweden, arriving back in Obcha with
fresh ideas and an international outlook that helped shape the winery's export
ambitions.

Named to Forbes' prestigious 30 Under
30 Europe list in 2019, Baia has become one of the most recognised young
winemakers in the world. Her wines have been praised by the Washington
Post and Food & Wine, featured in Wine &
Spirits Magazine, and the sisters have received backing from both
the EU and the United Nations Development Programme — recognised as a symbol of
Georgian entrepreneurial excellence.

The terroir of Obcha is at the heart
of everything Baia and Gvantsa do. The vineyards sit at 324 metres above sea
level on the eastern flanks of the Sairme Mountains, where cool night air flows
down from the peaks, slowing ripening and preserving the wines' signature
freshness and bright acidity. The soils are a rich mix of alluvial clay,
gravel, sand, and limestone — a combination that gives the wines both mineral
backbone and aromatic complexity. Imereti's proximity to the Black Sea brings a
humid, temperate climate, and over millennia these conditions have shaped a
family of indigenous grape varieties found nowhere else on earth.

It's those varieties — Tsitska,
Tsolikouri, Krakhuna, Otskhanuri Sapere, and Aladasturi — that Baia and Gvantsa
champion with quiet passion. All wines are crafted using low-intervention,
organic methods, fermenting in traditional Georgian qvevri (ancient clay
vessels buried underground) with wild, airborne yeasts and minimal sulphites.
Their skin-fermented whites are the wines that have captured the world's
attention: luminous amber in the glass, with aromas of golden apple,
honeysuckle, citrus zest, and toasty hazelnut, underpinned by the firm,
food-friendly structure that only qvevri can deliver. Today, Baia's wines are
exported to over 15 countries worldwide.

Woman-led, family-made, and rooted in
8,000 years of Georgian wine culture — Baia's Wine is exactly the kind of
producer we're proud to share with you.