Wine always reflects its authors - the people who craft it, the place where it is born, the land on which it grows, and the knowledge shaped through labour and experimentation. All of this is clearly expressed in Agidela’s wines, whose labels are adorned with turning windmills, while the bottles hold a diversity of aromas and flavours. These are wines well worth getting to know.
In Shida Kartli, in the village of Berbuki in the Gori Municipality, Lasha Chkuaseli and Eli Tsiskarishvili run Agidela. Their wines, already well established on the local market, are made from grapes sourced from vineyards in Khovle (Kaspi Municipality) and Tserovani (Mtskheta Municipality).
Agidela produces several types of wine:
Goruli Mtsvane | A white dry wine made using classic winemaking techniques. Pale straw in colour, with sophisticated aromas of citrus fruits, tropical fruit, and refined pastry notes.
Sauvignon Blanc | A white dry wine made using classic winemaking techniques. Pale straw in colour, with intense yet refined aromas and flavours of mango, apricot, grapefruit, and green herbs.
Pét-Nat | A white sparkling brut wine made from the Chinuri grape variety using traditional methods. Pale straw in colour, with rich aromas and flavours of citrus fruits and tropical fruit. Fresh and lively, with balanced acidity and a fine mousse.
Shavkapito | A red dry wine made using classic winemaking techniques. Ruby in colour, with soft aromas and flavours of berries, blackberry, cream, vanilla, and oak.
Flavoured Tavkveri Wine | A red semi-dry flavoured wine made using classic winemaking techniques, spontaneous fermentation, and a specially developed recipe. It is characterised by refined aromas of cherry, black plum, blackcurrant, vanilla, and oak.
Tavkveri Rosé | A wine made from Tavkveri and Chinuri grapes using classic winemaking techniques. Salmon-pink in colour, with aromas of barberry and sweet fruit, and a crisp finish.
The Energy of Windmills in Agidela Wines
Gideli is a wide-mouthed, oblong wicker basket used in western Georgia for lowering and transporting grapes during harvest from maghlari vineyards, where vines are trained to climb trees or high supports. Agidela, however, is the name of a Gurian harvest song traditionally sung during harvest. Lasha Chkuaseli, originally from Guria, and his wife, Eli Tsiskarishvili, brought this song to life through their wines.
Lasha’s professional experience in Germany and New Zealand is clearly reflected in his approach to winemaking.
Agidela’s story on the local market began with Goruli Mtsvane. This classic wine, high in acidity and rich in flavour and aroma, quickly made an impression on wine lovers. Soon, other varieties followed, including Sauvignon Blanc.
The Georgian Life of an International Grape Variety
Lasha and Eli recently purchased a new plot of land, a 15-minute drive from their home in Berbuki, where their cellar is situated. The area is characterized by loamy soil, which is moderately soft and moist in nature. They plan to plant Sauvignon Blanc, an international variety that has always adapted well to Shida Kartli, producing particularly interesting results.
Out of a total of 3.5 hectares, one hectare will be dedicated to Sauvignon Blanc, one to Goruli Mtsvane, and one to Shavkapito. The remaining land will be used for other varieties, ‘to bring different shades into the wines,’ says Lasha. ‘We try not to think of winemaking in a narrow, family-focused way, but rather on a regional scale- to understand what each variety can offer and what results we can achieve from it.’
In terms of Sauvignon Blanc, Eli says that Lasha has a certain sentimental attachment to this variety. He has even taken part in harvests in New Zealand. ‘Up to now, we have been crafting wine with grapes harvested in the vineyards of Khovle village, in Kaspi Municipality, a region with a subtropical climate. Here, however, the climate is more continental. We believe the variety will develop an even more intriguing character here- becoming higher in acidity, which is typical of the northern part of Gori.’
‘What defines a premium wine? Something delicious, light, richly aromatic, and elegant. That is Sauvignon Blanc – one of the most widely cultivated grape varieties in the world, with a long history behind it.
In Shida Kartli, there are excellent local varieties; however, I believe Sauvignon Blanc can play an important role in the region’s development. It is best suited to producing white wines with ageing potential, as well as sparkling wines,’ says Lasha.
The local climate, soils, and grape varieties, both indigenous and international, are the best allies of these young winemakers in producing a diverse range of wines. Agidela’s story spans just six years, yet in this relatively short time, Lasha and Eli have achieved far more than might be expected.
'Our marani (wine cellar) dates back to 2020,’ says Eli. ‘Many people have told us how impressed they were when they first tasted our Goruli Mtsvane. The same happened with Sauvignon Blanc. This, in turn, became a kind of motivation for other young producers, who have actively begun planting these varieties in Shida Kartli. The more vineyards are planted, and the more cellars are established, the better it is for the development of the region, and for us as well.
We have our own laboratory, where it is possible to analyse different parameters of wine. From grape processing to bottling, quality control is carried out throughout the entire production cycle, allowing for the thorough planning and management of various technical operations. Our laboratory also serves other small wineries.’
Dialogue with Wine
‘Building a relationship with wine is the most sacred process. Eli understands this well. I have witnessed how she sometimes tends to the wine, talking to it about something that only she knows. When we stand at the wine press and sort the grapes berry by berry, we already know what we want to make from them. We also know what the consumer expects from us- always quality wine, full of character- and that is a great responsibility. I am more impulsive, Eli balances everything. Our strength lies in our ability to exchange ideas, we argue, and eventually agree on the best version- and the result is always good,’ says Lasha.
-Which wine has been shaped by the most debate or dialogue?
-Probably Goruli Mtsvane, as it has taken the longest journey of them all. It still has a long way to go, with a great voyage ahead of it.
-What does this variety mean to you, an ally?
-This is a variety that still requires a great deal of study. Let me put it this way- it is a grape that inspires noble thoughts.
‘The winery produces up to 10,000 bottles of wine annually, with Goruli Mtsvane accounting for the largest share. Plans include doubling the overall production volume. Agidela’s range also includes a Pét-Nat. ‘Our Pét-Nat is exactly as we envisioned it,’ says Lasha. ‘Lively, cloudy and vibrant- and when opened, it releases the same remarkable aromas you experience during harvest. That is why we chose not to disgorge it.’
Agidela wines are available in local specialised wine shops, including 8000 Vintages, which also exports their wines in small quantities to several European countries.
‘We wish to increase our production gradually, but only to the point where we can care for every single bottle. Each one needs attention - we need to touch and listen to every single one of them, otherwise we risk losing the character of our wines. We do not want to turn this into just a business.’ says Lasha
Shida Kartli - A New Life for the Region
Despite its centuries-old winemaking tradition, winemakers in Shida Kartli are, in a sense, rewriting the region’s story shaped by historical upheavals. Lasha says that the country’s winemaking history is akin to a grapevine planted along his alley, which he had to cut back, yet it refuses to give up and continues to grow. He adds: ‘More and more wineries are now emerging in the region. I think it would be good for us to come together within an association. This will make it easier for us to be heard beyond the country’s borders and to participate in international festivals and exhibitions. Such a union should form naturally. We maintain close relationships with our colleagues, who are also our friends, and we all understand that for small wineries like ours, achieving strong results independently is rather difficult. Through joint effort, however, we can accomplish far more.’
