At Anapea Village, everything begins in the vineyard. The family farms organically and biodynamically, avoiding any synthetic inputs and encouraging biodiversity across their small, mosaic plots. Grapes are hand-harvested, foot-trodden, and fermented with indigenous yeasts in hand-crafted clay qvevri buried beneath the ground — just as their ancestors did thousands of years ago.

The wines spend five to six months on skins, developing texture, aromatic depth, and gentle tannin while remaining remarkably pure and balanced. No additives, no filtration, and minimal sulfur at bottling allow each cuvée to express its full Georgian soul.

For Khatia and her team, Anapea is a living continuation of Georgia’s spiritual relationship with wine: earth, clay, grape, and time in perfect conversation.