About Maranuli
Two wineries, three regions, one tradition
Our wineries in Kakheti and Racha keep Georgia’s oldest way of making wine alive, with the precision of a modern cellar.
Maraniმარანი
Named after the most respected room in a Georgian home
A marani is the family wine cellar, where qvevri sit in the earth and the year’s wine waits under stone lids. Maranuli means “of the marani”.
We founded the winery in 2012 on those traditions, and gave it modern Italian equipment and stainless steel where precision matters. Since then we have planted more than 100 hectares of native grapes: Rkatsiteli, Mtsvane, Saperavi, Tsitska, Krakhuna, Otskhanuri Sapere, Aleksandrouli and Mujuretuli.
We work from two wineries, one in Kakheti and one in Racha, and sell directly from them to our brand shop in Tbilisi. Maranuli is a member of the Winery Khareba Group.
- Winery founded on Georgian tradition
- 2012
- New vineyards of native grapes
- 100+ha
- Wineries, in Kakheti and Racha
- 2
- Invested in vineyards and cellars
- $10M+
The qvevri methodქვევრი
Four steps, unchanged for 8,000 vintages
No oak, no added yeast in the old method, no rush. Clay breathes a little, the egg shape keeps the wine moving, and the earth keeps it cool.
- 01საწნახელი
Press
Ripe grapes are crushed. Juice, skins, pips and sometimes stems together are called chacha, and they stay together.
- 02ქვევრი
Fill the qvevri
Everything goes into the qvevri, an egg shaped clay vessel lined with beeswax. The shape keeps the must moving as it ferments.
- 03მიწა
Seal and bury
The qvevri is closed with a stone lid and clay, buried to its neck. The earth holds it at a steady, cool temperature all winter.
- 04დრო
Wait
Five to ten months later the wine is clear, structured and amber or deep red. Our Kisi spends ten full months on its skins.
Two schools of qvevri
East and west Georgia disagree about skins. We make wine both ways.
- Skins in qvevri
- 100%
- Months on skins
- 6 to 10
East Georgia. All the skins stay with the juice for months. Whites turn amber, gain grip and tannin, and keep for years.
In our cellar: Kisi, 100% of skins for 10 months
- Skins in qvevri
- 5%
- Months on skins
- 8
West Georgia. Only a small share of skins, no stems. Wines stay lighter, golden and lively with fresh fruit.
In our cellar: Tsitska and Tsolikouri, 5% of skins for 8 months
Pour Maranuli in your market
Importers, distributors, restaurants and shops: tell us where you sell and we will send prices and technical sheets, usually within two working days.
Contact us