Georgian wine PDO
Tibaani
3 min
Overview
Tibaani is one of Georgia's most traditional PDOs (Protected Designations of Origin), known for its dry amber and white wines made primarily from Rkatsiteli (რქაწითელი). Located near the village of Tibaani in eastern Kakheti, the appellation sits at the foot of the Tsiv-Gombori Range, where centuries of continuous qvevri winemaking have shaped one of the most distinctive styles in the region.
Tibaani is revered for producing powerful, structured, and deeply colored amber wines - fermented and aged with skins and stems in buried clay qvevri. These wines are bold, textural, and long-lived, representing the archetype of traditional Kakhetian amber winemaking.
Geography & climate
The Tibaani PDO is situated on the southern edge of the Alazani Valley, in the Dedoplistskaro and Telavi municipalities, between 300 and 600 meters above sea level. Soils are alluvial and clay-limestone, with patches of sand and gravel that encourage deep rooting and mineral uptake.
The climate is dry continental, characterized by hot summers and cool nights. With annual sunshine exceeding 2,200 hours, grapes ripen fully while maintaining acidity - ideal for extended maceration styles.
Authorized grape varieties
- Rkatsiteli - 100%
This single-varietal focus highlights the grape's ability to express both power and structure when handled in the qvevri method.
Wine styles & characteristics
- Color: amber-gold to deep orange
- Aroma: dried apricot, quince, walnut, black tea, and honey
- Taste: full-bodied, tannic, and dry with earthy complexity
- Alcohol: 12-13.5%
- Aging: traditional qvevri fermentation and maturation for 6-12 months
Tibaani wines are serious, textured, and layered - an unfiltered expression of both grape and earth.
Taste profile
- Aromas: dried fruit, chamomile, walnut skin, and orange peel
- Palate: structured, tannic, and savory, with pronounced minerality and grip
- Finish: long, earthy, and persistent with oxidative nuance
Tibaani is less about primary fruit and more about depth, texture, and evolution in the glass.
Production rules
As defined by Georgia's National Wine Agency:
- Grapes must originate exclusively from the Tibaani microzone
- Maximum yield: 8 tons/ha
- Only dry white (amber) wines permitted
- Alcohol: minimum 11.5%
- Minimum maturation: 9 months in qvevri
Food pairing
Tibaani's structure makes it ideal for rich, savory dishes:
- Roasted lamb or pork
- Mushroom stews, lentil dishes, or walnut-based sauces
- Hard cheeses like dambal-khacho or aged sulguni
- Grilled vegetables and eggplant-based plates
Serve at 13-15 °C; decant before serving to allow full aromatic release.
Summary
Tibaani PDO (ტიბაანი) is Kakheti's qvevri archetype - a wine of texture, grip, and time. Made from 100% Rkatsiteli fermented with skins and stems, it reflects the raw material of the earth and the patience of the cellar. Tibaani is not a wine of modern polish, but of ancient discipline - the kind of amber white that defines Georgia's vinous identity.
