Tibaani

Tibaani is a notable amber wine produced in the Tibaani micro-zone, situated in Inner Kakheti on the southeastern lowland of the Tsiv-Gombori Range, between 350 and 550 meters above sea level. This region is known for its diverse terroir, which includes the villages of Tibaani, Kvemo Machkhaani, Jugaani, and Dzveli Anaga.

History

The Protected Designation of Origin (PDO) for Tibaani was registered on December 10, 2007. The winemaking traditions in this area are deeply rooted in history, with centuries-old practices passed down through generations. This heritage has been preserved to maintain the unique qualities and high standards of Tibaani wines.

Viticulture

Vineyards in the Tibaani micro-zone are cultivated on soils that include black soil in the southern part and alluvial and deluvial-proluvial soils in the northern and western parts. These soils vary in profile thickness and mechanical content, providing ideal conditions for viticulture. The primary grape variety used for Tibaani wine is Rkatsiteli, with up to 15% Kakhuri Mtsvane and/or Khikhvi permitted in the blend.

Tasting Notes

Tibaani wines are known for their dark amber to straw color and complex aromas. These wines have a rich, energetic, and velvety texture, with moderate and softly spicy notes. The aroma is characterized by fruit tones that develop with aging, making the wine distinctive and typical of its terroir. Described as a perfect example of "iron fist in a velvet glove" wines, Tibaani combines power and finesse, resulting in a wine that is both robust and elegant. The unique combination of soil, climate, and traditional winemaking methods results in a wine that is highly regarded for its quality and flavor profile.

Interesting Facts

Tibaani was originally known as Khirsa. This name is tied to the Khirsa Monastery, a significant historical and religious site in the area.

Tibaani PDO Official Guidelines and Specifications

History

Viticulture

Tasting Notes

Interesting Facts

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