Baia's Wine Aladasturi 2021

  • $65.00

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Notes: Currant, Cranberry Pepper

Body: Medium

Dryness: Very Dry

Acidity: Medium

Tannin: Medium

Alcohol (%): 11

Origin: Imereti, Georgia

Maker: Baia's Wine


  • Aladasturi

Fermentation: Organic, Natural, Biodynamic Qvevri


Decanting: 30 minutes

Asian Food Pairing: Lechon, Char Kway Tiao, Stiry fry pork jowl

Western Food Pairing: Pair with pork braised with apples, lamp chops, meatball marinara


Baia's Wine Aladasturi 2021

Baia's Wine Aladasturi is made by the young woman winemaker Gvantsa Abuladze, sister of Baia Abuladze. Garnet colour. Aromas of red berries and floral notes fill the nose. The medium-bodied palate is dry, has expressive flavours and presents integrated tannins. Red currant and cranberry couple with pepper and savoury spices to create a unique and harmonious wine.

100% Aladasturi. This indigenous Georgian grape variety comes from 16-year-old vines in Baia's Wine vineyards on their estate in the village of Obcha. Obcha is located east of the Sairme Mountains and receives a slightly higher angle of sun rays with greater solar intensity. Cold and heavy air that collects between the high peaks of the Sairme Mountains during the night drains off the heights to join cold moist air. This creates a double cooling effect and cool nighttime temperatures, which are critical in developing high-quality grapes.

At an altitude of 324 metres, Baia's vineyards offer an ideal location and unique microclimate to grow premium grapes. The alluvial soils comprise of clay, gravel, sand and limestone.

After hand-picking, sorting and destemming, the grapes go through a gentle pressing. The result is put into Qvevri, where spontaneous fermentation begins. Maceration lasts for 3 months with only 30% of skins and wild yeasts. No filtering, low intervention, very low sulphites.

Want to know more about Qvevri winemaking?

Qvevri winemaking is practiced throughout Georgia, particularly in village communities where unique varieties of grapes are grown.

The name Qvevri refers specifically to the large lemon-shaped terracotta pots that are buried in the ground up to their necks during wine fermentation and maturation.
Burying the pots is an ancient form of refrigerationsince temperatures are cooler underground. This provides a longer maceration period for grapes on fermenting must, which would otherwise cause wine to spoil above ground. The extended maceration period develops an increase in aroma and flavour profiles in Qvevri wines.


Interested in other wines made from unique indigenous grapes? Check out Katogi Averoff Inima Xinomavro 2015.