Georgian wine PDO

Obcha

3 min

Overview

Obcha is a PDO in Kakheti crafting dry white wines from Rkatsiteli (რქაწითელი) and Kakhuri Mtsvane (კახური მწვანე). It emphasizes aromatic freshness, elegance, and food-friendly style.

Traditional qvevri and modern winemaking techniques are employed to balance textural richness with aromatic clarity.

Geography & climate

Vineyards are situated at 350-650 meters above sea level on loamy, sandy, and limestone soils, often on slopes for optimal sun exposure.

Moderately continental climate with warm days and cool nights ensures balanced acidity and fully developed aromatics.

Authorized grape varieties

The blend combines structure and freshness, with aromatic lift from Kakhuri Mtsvane.

Wine styles & characteristics

  • Color: pale straw to light gold
  • Aroma: citrus, white flowers, pear, subtle mineral notes
  • Taste: medium-bodied, crisp, fresh, aromatic
  • Alcohol: 11.5-13%
  • Aging: stainless steel or qvevri

Obcha wines are lively, versatile, and elegant.

Taste profile

  • Aromas: citrus blossom, white flowers, pear, herbs
  • Palate: clean, textured, lively
  • Finish: fresh, long, harmonious

Qvevri-aged styles gain subtle amber color and texture.

Production rules

According to Georgia's National Wine Agency:

  • Grapes must come exclusively from the Obcha microzone
  • Maximum yield: 10 tons/ha
  • Only dry white wines permitted
  • Alcohol: minimum 11%
  • Minimum maturation: 9 months

Food pairing

Pairs with:

  • Seafood, poultry, soft cheeses
  • Vegetable or herb-based dishes
  • Light stews or rice plates
  • Salads

Serve at 10-12 °C.

Summary

Obcha PDO (ობჩა) exemplifies fresh, aromatic Kakhetian whites with elegance, balance, and versatility.

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Obcha wines

Georgian wine heritage

8000 years of living winemaking tradition

From qvevri buried beneath the soil of village cellars to the vineyards of Kakheti and Imereti, Georgian wine has always been part of daily life. Tradition here isn't frozen in the past - it's practiced every harvest, through natural fermentation, indigenous grapes, and families who continue to make wine the way they always have. This living culture, recognized by UNESCO, is why Georgia is considered the world's oldest continuously active winemaking country.