5 Unique Georgian Terroirs Worth Exploring
Georgia’s viticultural identity is often distilled down to the emblematic landscapes of Kakheti—but that’s only part of the story.
This article explores five terroirs that illustrate the country’s far greater diversity, from lesser-known pockets of Kakheti to regions that once thrived before history and hardship pushed them into obscurity. Each of these sites reveals something different: climatic contrasts, soil variations, and the remarkable interplay between grape variety and place.
From the clay-limestone slopes of Sazano in Imereti to the cool upper reaches of Shalauri in central Kakheti; from Kartli’s dry, wind-swept plateaus near Uplistsikhe to the rugged terraces of Vardzia in highland Javakheti, and finally to Aleksauri’s limestone-dominated soils across the Chumatkhevi River—these five terroirs reflect both ancient legacies and modern revival.
Sazano – Imereti
First among our featured Imeretian terroirs in this series, Sazano highlights a fascinating viticultural area. Although most of the appellations in Imereti lie along the left bank of the Kvirila River, to the south near Bagdati, the region around Zestafoni and Kutaisi deserves equal recognition. Situated slightly west of Shorapani—a village famous today as a modern-day Qvevri mecca known for producing the highest-quality clay and hosting numerous skilled clay masters—Sazano comprises two distinct villages: Kveda (Lower) and Zemo (Upper) Sazano, positioned along the Dzusa River north of Zestafoni. While we're highlighting Sazano due to its size, this entire area undoubtedly offers immense diversity and unique terroirs.
Given its proximity to the heart of Qvevri production, one might expect predominantly clay-based soils, but the reality is more nuanced. Generally, the soils here feature a light clay structure with considerable amounts of active limestone. Vineyard land typically splits into two categories: plots rich in clay that suit the powerful red grape Otskhanuri Sapere, yielding substantial, complex wines; and lighter, limestone-rich soils ideal for white grape varieties, resulting in fresh, lively wines bursting with complexity.
Shalauri – Kakheti
Every village in Kakheti merits individual exploration, and Shalauri epitomizes why. Located immediately adjacent to the regional capital Telavi, it’s nearly indistinguishable where Telavi ends and Shalauri begins. Like other villages along the right bank of the Inner Kakheti, viticulture here divides naturally into distinct sections based on elevation along the Tsiv-Gombori mountain slope. Travelers passing through Kakheti can easily distinguish these zones: vineyards above the main road, those directly below, and vineyards situated closer to the Alazani River.
While Shalauri is famous for amber wines grown mid-slope at elevations of 400-560m, renowned for consistency despite vintage variations, our focus here is the higher elevation terroir between 650-750m at the mountain foothills. These soils are denser, more clay-rich, chestnut-colored, almost reddish, creating conditions that significantly transform the Saperavi grape. Shalauri’s unique position west of Telavi places it in a cooler, more moderate climatic zone within Central Kakheti. This cool climate combined with heavier clay soils yields Saperavi wines that harmoniously blend mountain fruit complexity, freshness, ripeness, and roundness. In exceptional vintages, Shalauri’s Saperavi stands among the best Kakheti can produce.
Uplistsikhe – Kartli
Perhaps the most historically significant terroir in our selection, Uplistsikhe was long regarded as Georgia’s oldest winemaking site before the discovery of Khramis Didi Gora (now the world's oldest known wine site). An ancient city carved into stone and designated as a UNESCO World Heritage site, Uplistsikhe boasts extensive marani facilities containing hundreds of Qvevri vessels—a clear testament to the historic viticultural importance of Kartli. Located west of Kaspi along the left bank of the Kura (Mtkvari) River, modern vineyards predominantly sit on the right bank, just a stone’s throw away.
Visitors to this part of Kartli will immediately notice its dry, arid landscape reminiscent of southern Greece or Italy, reflecting the prehistoric character of Georgian viticulture. Indeed, this is Georgia’s driest vine-growing area, with elevations ranging from 500m to 600m, light soils, and strong winds, creating distinctive conditions. Here, red Kartlian varieties like Shavkapito and Tavkveri produce elegant wines with moderate extraction and higher acidity. Whites such as Chinuri and Goruli Mtsvane yield wines noted for their minerality and umami, balanced by vibrant fruitiness, akin to crisp Sauvignon Blancs from cooler climates. Undoubtedly, this is a terroir to watch closely.
Vardzia – Javakheti
Vardzia sits within one of Georgia's least-explored wine regions, offering unique historical and viticultural intrigue. Historically, Javakheti appears to have once thrived as a significant wine-producing area, evidenced by village names like "East Vineyard" and "Glorious Vineyard." However, viticulture here faced abandonment due to harsh growing conditions exacerbated by Ottoman occupation and subsequent repression of Georgian residents. The challenging terrain, erosion-prone soils, elevations ranging from 1100–1300m, and moderate climate necessitate terraced vineyards—an arduous cultivation method nearly impossible to maintain during periods of conflict and instability. Recent revival efforts provide fresh optimism for this extraordinary terroir.
While wines from Javakheti remain relatively rare, their potential is unmistakable. White wines from Vardzia offer complexity coupled with vibrant energy and poise; amber wines are invitingly smooth, ideal for extended aging; and reds showcase wild complexity and uniqueness. Several local grape varieties—Tamaris Vazi, Kharistvala (“bull’s eye”), Aspindzura Shavi, and the vividly named Tskhenis Dzudzu (“horse’s tit”)—are gradually returning to cultivation, each with distinct traits shaped by this high-altitude setting. These rare cultivars are more than curiosities—they represent a living link to Javakheti’s nearly forgotten wine legacy. Paired with the region’s singular climate and rugged terrain, they offer a compelling glimpse into a future of wines that are anything but ordinary.
Aleksauri – Kakheti
Opposite Janaani, which we previously featured, lies Aleksauri—another terroir not named after a village, but likely after a noble estate historically occupying the area. Although climatic conditions closely resemble those of Janaani, Aleksauri differs dramatically due to its distinct soils across the Chumatkhevi River: less clay, fewer alluvial deposits in the topsoil, and significantly higher limestone concentrations. These soil differences profoundly impact viticulture, underscoring the importance of exploring closely neighboring yet distinctly unique terroirs—a direction Georgian winemaking increasingly embraces.
Wines from Aleksauri typically exhibit less concentration compared to those from Janaani, potentially making them better suited for classically styled white wines defined by acidity, freshness, and aging potential, or reds emphasizing complexity over power. Kakheti's compressed landscape features an astonishing variety of soils—vineyards containing fossilized limestone, marine shells, and volcanic quartz stones—a natural consequence of its location between two mountain ranges within an ancient seabed. Continued research and tasting will illuminate the nuances and enrich our understanding of these fascinating terroirs.
In the end, what ties these five terroirs together isn’t just geography—it’s possibility. Georgia may hold the world’s oldest winemaking legacy, but it’s clear that we’re still in a phase of reawakening. These landscapes, some long-forgotten and others only now gaining proper attention, are beginning to speak again through the vines.
There’s still so much we don’t know: how certain varieties respond to specific soils, what the long-term aging potential of these wines might be, or how climate shifts will reshape growing zones. But this is exactly what makes it thrilling. We’re not simply preserving tradition—we’re reimagining it, site by site, grape by grape.