Georgian wine PDO
Manavi
3 min
Overview
Manavi is one of Georgia's most distinctive PDOs (Protected Designations of Origin), known for its aromatic dry white wines made primarily from Kakhuri Mtsvane (კახური მწვანე) - one of the country's most elegant and perfumed grape varieties. The appellation lies around the village of Manavi in the Sagarejo municipality, on the southern edge of Kakheti, where cooler air from the Gombori Range tempers the valley heat.
Manavi's wines are prized for their freshness, citrus-driven aromatics, and floral lift, often compared to Sauvignon Blanc or Verdejo in brightness but unmistakably Georgian in mineral texture. The region's distinctive microclimate allows Kakhuri Mtsvane to achieve perfect aromatic ripeness while retaining crisp acidity - the essence of Kakhetian finesse.
Geography & climate
The Manavi PDO covers the foothills surrounding the village of Manavi, between 420 and 750 meters above sea level. The vineyards lie on chalky clay and loess soils, rich in calcium carbonate, which lend a saline mineral character to the wines.
The climate is mildly continental, influenced by cool mountain air from the Gombori Ridge and warm breezes from the Iori Plateau. This balance creates a long growing season with ideal conditions for slow flavor development and aromatic precision.
Authorized grape varieties
- კახური მწვანე - minimum 85%
- რქაწითელი - up to 15% permitted
The Mtsvane grape dominates, delivering fragrance and energy, while small proportions of Rkatsiteli provide backbone and structure.
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: 12-13%
- Aging: typically stainless steel; some artisanal producers use qvevri for amber versions
Manavi wines are defined by aromatic purity and precision, making them a benchmark for modern Georgian whites.
Taste profile
- Aromas: lime, pear, fresh herbs, acacia, and citrus peel
- Palate: bright and lively with high acidity, minerality, and a clean dry finish
- Finish: long, floral, and slightly saline
When fermented in qvevri, Manavi takes on a deeper color and aromatic complexity - honeysuckle, dried herbs, and green tea - while maintaining signature freshness.
Production rules
Defined by the National Wine Agency of Georgia:
- Grapes must originate exclusively from the Manavi microzone
- Maximum yield: 9 tons/ha
- Only dry white wines permitted
- Alcohol: minimum 11%
- Minimum maturation: 9 months before release
Food pairing
Manavi's crisp acidity and citrus aromatics make it exceptionally versatile:
- Grilled white fish, shrimp, or oysters
- Goat cheese, feta, or young sulguni
- Salads with herbs or citrus dressings
- Light poultry dishes, sushi, or vegetarian cuisine
Serve well chilled, at 9-11 °C, to highlight freshness and aroma.
Summary
Manavi PDO (მანავი) captures the perfumed grace of Kakhuri Mtsvane - crisp, floral, and mineral, a white wine that speaks softly but precisely. Its balance of freshness and fragrance makes it a model of modern Georgian winemaking and one of the country's most distinctive aromatic whites.