Saperavi is a resilient red Georgian grape that originated in the eastern region of Kakheti, and though it is still predominant in Georgia, small amounts are also grown in other Eastern European regions, Australia, and the United States.

This teinturier grape that has dark skins and flesh produces full-bodied wines of a dark garnet color which are characterized by aromas of ripe red berries and pleasant acidity. Most wines produced from the Saperavi grapes are varietal and have a great tendency to age.

Sapervai wines are incredibly versatile and can match a variety of dishes, including delicate fish dishes, stews, grilled meat, or game.

Considered an indigenous fruit of the Armenian Highlands, Armenian pomegranate is the edible fruit of a small leafy tree or shrub. With a crown-like head and a spherical shape, the pomegranate has a thick, red shell that hides hundreds of small juicy, red, and glistening arils with tiny white seeds inside.

Defined by a tangy and mildly sweet flavor, the pomegranate arils, commonly called seeds, are grouped in piles that are surrounded by thin, white or yellow, bitter-flavored membranes. Armenian pomegranate has both grown wild and been cultivated on the Armenian soil since antiquity and is called nur in Armenian. 

Kisi is a native Georgian variety that is mainly associated with Kakheti. Like many Georgian grapes, this white variety is also used for classic dry styles and traditional Georgian amber wines made in large clay vessels (qvevri).

The grape is often blended with Rkatsiteli and Mtsvane Kakhuri. By the 2000s, Kisi was almost extinct, but it is slowly being introduced as a local grape with excellent potential. Classic dry wines are crisp and bright. They have a medium body and aromas reminiscent of flowers, citrus fruit, apples, pears, and peaches. 

Mtsvane Kakhuri, or simply Mtsvane, is an aromatic white grape native to Georgia. The grape produces alcoholic and tannic white wines. It is mainly found in Kakheti, where it is used in varietals and blends and several regional appellations.

Although suitable for various styles, it is primarily used for dry wines and traditional wines made in qvevri—terracotta pots used for fermentation and maturation. Dry white wines made from Mtsvane are fresh and light. They will usually have aromas reminiscent of white and yellow fruit, flowers, and citrus, often accompanied by herbal and mineral notes. 

Arguably the most popular white grape in Georgia and possibly one of the oldest grapes in the world, Rkatsiteli is an incredibly versatile variety used in the production of brandy and dry, sparkling, fortified, and dessert wines. Although it is grown in several other European countries, this ancient grape remains one of the flagship Georgian varieties.

Although it is grown in other regions, it is native to Kakheti. It is resilient to harsh weather conditions, retains excellent acidity, and achieves high sugars. Dry Rkatsiteli wines are light and refreshing. They tend to have an excellent balance of crisp acidity and sweetness that is complemented by complex and subtly spicy aromas of flowers, green apple, quince, and white peaches. 

Called tsiran in Armenian, the Armenian apricot has a soft, juicy and plump pulp that is encased within a velvety outer skin and surrounds a stone that hides an edible kernel inside. Praised as the national fruit of the country, the apricot owes its exquisite honey-like sweetness and pleasant flavor and fragrance to Armenia’s volcanic soil, mild climate, and plenty of sunshine it gets throughout the year.

The apricot is defined by a specific yellowish-orange color, known as tsiranaguyn in Armenian, which is on the Armenian national flag and was also the color of the tsirani, unique ornaments worn by Armenian kings and knights in the past. 

Chinuri is a native Georgian grape that originated in Kartli, but it is also cultivated in Kakheti. This late-ripening grape produces high yields, and it is known for its ability to achieve crisp acidity and moderate sugar. It is used in the production of dry wines, but it is also known for fruity sparkling wines from the Atenuri appellation.

Chinuri wines have a floral and herbal character, with aromas reminiscent of yellow fruit and mint. The wines are commonly vinified with standard European techniques, but some producers opt to produce amber Chinuri wines made in traditional terracotta pots (qvevri). 

Tsolikouri is a native white grape widely planted in western Georgia. This versatile, late-ripening variety is used in the production of dry white wines and semi-sweet dessert styles from the Tvishi appellation. It also shows some potential to produce good sparkling wines.

The grape is used in varietals and blends. It is often blended with Tetra and Tsitska. The wines produced from Tsolikouri will have a fruity and floral character, medium to full body, and bright acidity. It usually has aromas reminiscent of yellow fruit, such as pear and quince, along with some citrus nuances. 

Tavkveri is a native Georgian grape that produces juicy and lively wines. The grape is cultivated in eastern and central Georgia, mainly in Kakheti and Kartli. It is used for varietals and red and rosé blends. Tavkveri is suitable for various wine styles and can be used for classic styles and regional qvevri (amphora) wines.

Because they typically have an approachable and easy-drinking character, these wines can be enjoyed young. They usually have red and dark fruit aromas reminiscent of cherries, raspberries, plums, and blackcurrants. Sometimes, they will have some balsamic nuances and subtle spicy or earthy notes.