Welcome to the world of wine born from the heart of Georgia – a country where winemaking is not just a craft, but a soul’s tradition passed down through generations.
about us
Winemaking for us is not just a lifetime project but an art. The grapes for our wines grow only in natural conditions without using chemical fertilizers. Now, the Nino Merisi family company produces a premium-class organic product. Our winery includes 7 qvevris (clay jars) and 6 cisterns. Yearly 10 000 liters go for sale in France, Germany, Denmark, the Netherlands, Switzerland, and China. We have met the recognition of the enthusiasts of our wines.
My name is Nino, and I create wine inspired by ancient methods, a deep love for the land, and the desire to preserve the true taste of the Georgian sun.
Every drop of my wine tells a story. A story of family, tradition, celebration, song, and friendship. We don’t use fast-track technologies or aim for mass production – only patience, time, care, and the ancient Qvevri, the clay vessel in which wine matures just as it did thousands of years ago.
This is living wine. It breathes, evolves, and speaks – like a toast at a Georgian feast, like a warm evening in the vineyard, like the embrace of a long-awaited friend.
Each glass holds the aroma of ripe grapes, the breath of earth and sun, and a generosity that cannot be imitated. This wine is not meant to be rushed – it’s meant to be shared, like joy. It gathers loved ones around the table, makes evenings cozier, and moments unforgettable.
I invite you to experience the true culture of Georgian winemaking. To discover how real flavor is born. And of course, to taste it, feel it, fall in love with it… and share it.
Because joy is something that becomes even brighter when you pass it on.
Are you ready to discover the real thing?
Traditional Georgian Winemaking:
The Qvevri Method
Georgia is one of the world’s oldest winemaking regions, with a tradition that dates back over 8,000 years. At the heart of this tradition is the Qvevri – a large clay vessel buried underground, used for fermenting and aging wine.
The process begins with hand-harvested grapes that are crushed and placed into Qvevris, including the skins, seeds, and sometimes stems (chacha). This method is used for both red and white wines. In white wine production, extended contact with the skins results in amber wine, known for its deep color and complex, tannic flavor.
Fermentation occurs naturally with wild yeast, and the wine is left in the qvevri for five to six months. The underground vessels provide stable temperatures, allowing the wine to mature slowly without additives or modern interventions.
Georgia is home to over 500 native grape varieties, including Saperavi (red) and Rkatsiteli (white). Many families still practice this ancient method today. In 2013, UNESCO recognized qvevri winemaking as an Intangible Cultural Heritage of Humanity, highlighting its cultural and historical importance.
This traditional method reflects Georgia’s deep connection to nature, history, and community—making it a vital part of the country’s identity and winemaking legacy.
Nino Meris
“Without songs and wine life is useless!” – it is my favorite citation belonging to the playwright Beaumarchais
ვერასოდეს ვიფიქრებდი რომ მეღვინე გავხდებოდი. ჩემი მშობლები შორს იყვნენ ამ საქმიანობისგან. მაგრამ ჩემი პაპები და წინაპრები ვენახებს ფლობდნენ ლაგოდეხში. ბავშვობიდან ყველაზე კარგად ის დრო მახსენდება, როცა მთელი ოჯახი და ნათესავები ვიკრიბებოდით რთველში გასამგზავრებლად, ყურძნის მოსავლის აღების დღესასწაულისთვის.
საქართველოს დუხჭირ დღეებში ოჯახს მოუწია სახლისა და ვენახების გაყიდვა.
says Nino, wine-maker and founder of the “Nino Meris” company.
