Georgian wine PDO
Manavi
3 min
Overview
Manavi is one of Georgia's most distinctive Protected Designations of Origin, celebrated for aromatic dry white wines made primarily from Kakhuri Mtsvane (კახური მწვანე) - one of the country's most elegant and expressive grape varieties. The appellation surrounds the village of Manavi in the Sagarejo municipality, on the southern edge of Kakheti, where cooler air from the Gombori Range moderates the valley heat.
Manavi wines are prized for their clarity, citrus-driven aromatics, and floral lift. Often compared in freshness to Sauvignon Blanc or Verdejo, they remain unmistakably Georgian in texture and mineral tension. The local microclimate allows Mtsvane to reach full aromatic maturity while retaining vibrant acidity - the hallmark of Manavi's style.
Geography & climate
The Manavi PDO covers the foothills around the village of Manavi at elevations ranging from 420 to 750 meters above sea level. Vineyards are planted on chalky clay and loess soils rich in calcium carbonate, contributing a subtle saline and mineral character to the wines.
The climate is mildly continental, shaped by cool mountain air from the Gombori Ridge and warmer influences from the Iori Plateau. This interplay creates a long growing season, ideal for slow, even ripening and precise aromatic development.
Authorized grape varieties
- Kakhuri Mtsvane - minimum 85%
- Rkatsiteli - up to 15% permitted
Mtsvane defines the wine's fragrance and freshness, while small amounts of Rkatsiteli may be used to add structure and backbone.
Wine styles & characteristics
- Color: pale straw to light gold
- Aroma: lime blossom, green apple, citrus zest, white peach, and fresh herbs
- Taste: light- to medium-bodied, crisp acidity, mineral texture, refreshing dryness
- Alcohol: typically 12-13%
- Aging: primarily stainless steel; some artisanal producers use qvevri for amber styles
Manavi wines are defined by aromatic purity and precision, making them a benchmark for modern Georgian white winemaking.
Taste profile
- Aromas: lime, pear, fresh herbs, acacia, and citrus peel
- Palate: bright and lively, with high acidity, mineral clarity, and a clean dry finish
- Finish: long, floral, and lightly saline
When fermented in qvevri, Manavi wines gain deeper color and added complexity - notes of honeysuckle, dried herbs, and green tea - while retaining their signature freshness.
Production rules
According to regulations set by Georgia's National Wine Agency:
- Grapes must originate exclusively from the Manavi microzone
- Maximum yield: 9 tons per hectare
- Only dry white wines are permitted
- Minimum alcohol: 11%
- Minimum maturation: 9 months before release
Food pairing
Manavi's crisp acidity and citrus aromatics make it exceptionally versatile at the table:
- Grilled white fish, shrimp, oysters, or shellfish
- Goat cheese, feta, or young sulguni
- Herb-forward salads or citrus-based dressings
- Light poultry dishes, sushi, or vegetarian cuisine
Serve well chilled, at 9-11 °C, to highlight freshness and aromatic lift.
Summary
Manavi PDO (მანავი) captures the perfumed grace of Kakhuri Mtsvane - crisp, floral, and mineral-driven, a white wine that speaks with clarity rather than volume. Its balance of freshness and fragrance makes Manavi one of Georgia's most distinctive aromatic white appellations and a benchmark for elegance in Kakheti.