Goga Tevzadze (A.K.A. TEVZA) established small traditional winery at his family backyard in Saguramo, Mtskheta region. He is a pioneer in Georgia representing a new winemaking wave called micro-cuvee or simply boutique wine in French. Sometimes it is called garage wine. A bottle of such wine, embodying the wine maker’s talent, skills, passion and hope to amaze everybody by its wonder, has a fabulous price.
Goga Tevzadze graduated from Georgian Agrarian University as a wine production technologist. He was trained by winemakers in California (Cellar master assistant at Rosenblum Cellars, Alameda, CA U.S. vintage 2000, Enologist at Bella Vineyards, Sonoma, Healdsburg, CA, U.S. vintage 2001, Wine and Fruit Brandy Distilling practices at ST. George Spirits. Alameda, CA, U.S. Year 2002) and studied at the Department of Viticulture and Enology at the Davis University under the tutelage of its leading professor Mr. Roger Boulton, where he successfully finished his Master’s program and also the O.I.V. Wine Marketing short course.
Saguramo is a small village east-west mountain range in Easter Georgia, located immediately to the North of the city of Tbilisi. Excellent conditions of Viticulture & Winemaking and wine tourism. The Qvevri Wine Cellar built in backyard of Goga Tevzadze’s family, that makes wines in limited additions. Grape Varieties: Goruli Mtsvane, Chinuri, Shavkapito, Tavkveri and Pinot Blanc.
We pick the grapes only manually to ensure the highest quality and after gently transported from the vineyards (30km distance) to Tevza Winery and it is directly crushed in to 900 to 1300L Qvevris. Wild fermentation starts at the natural temperature. Naturally started fermentation stops when wine is dry, which is followed with natural MLF fermentation. After analyzing and tasting the wine we fill up each individual Qvevris from the reserved lots of the same wines. Maceration and skin contact lasts between 2 to 3 weeks.
Around end of October, macerated wines are taken of their bottoms, which contain: Yeast lees, skins and seeds. Then wines are transferred back to Qvevri for further clarification and style formation till the beginning of spring.
Bottling is conducted under the highest standards