Brothers Cellar - Bolnisi Red

Origin: Brothers Cellar is a small family winery in Bolnisi, run by brothers Guram and Giorgi Avkopashvili — fourth-generation winemakers with a family tradition of viticulture and winemaking stretching back to 1900. This Bolnisi Red is a Protected Designation of Origin wine, sourced from two distinct micro-zone terroirs within the Bolnisi PDO: Bolnisi and Akaurta. Bolnisi vineyards are cultivated at altitudes of 500–800 metres above sea level in the Kvemo Kartli sub-region of Kartli. Every bottle is handmade by the family, with natural wine production beginning in 2016.

Grape Variety: A blend of three indigenous Kartlian red varieties — Saperavi, Shavkapito, and Tavkveri. Shavkapito, whose name translates as "vine with a black cane," is one of the oldest grape varieties in the Kartli region, producing medium-bodied, fruity dry red wines that are terroir-reflective, with berry and herbal notes. Tavkveri is revered for producing approachable wines bursting with aromas of cherries, raspberries, and blackcurrants, with occasional hints of balsamic nuances and subtle spicy or earthy notes. Saperavi provides depth, structure, and colour to anchor the blend.

Taste Profile: Sophisticated, harmonious, soft, and at the same time fresh and aromatic — as characteristic of the Bolnisi PDO red wine style. Moderate tannins and light, elegant fruit aromas make this an approachable yet genuinely expressive natural wine.

Craftsmanship: Made using the traditional Bolnisian method with four weeks of skin contact, drawing colour, texture, and complexity from the grape skins in the time-honoured Georgian way. Brothers Cellar combines diverse techniques — from traditional Qvevri winemaking to European methods — sourcing grapes from carefully selected terroirs, chosen for their unique characteristics. Bottled entirely by hand in a limited run of 900 bottles, with no compromise on quality or tradition.

Serving Suggestions: Excellent alongside grilled meats, hearty Georgian fare such as Mtsvadi or Chakapuli, mushroom dishes, and aged cheeses. Serve at 16–18°C.