At Bagineti Winery, wine isn’t just made, it’s lived. Located in the historic city of Mtskheta, the wine cellar stands on the grounds of the Church of St. Barbara, giving the wines a unique monastic character. Surrounding the church is a beekeeping farm, adding another layer to the monastic lifestyle and reminding visitors that the work here is about more than wine, it’s about reviving and preserving a way of life.

The name Bagineti comes from the nearby mountain, also known as the Armazi Fortress, where archaeologists uncovered ancient wine-making qvevri. This deep connection to history shapes every bottle they produce.

Bagineti Winery officially began in 2020 as a small, family-run operation. Today, they produce around 7,000 bottles of natural red and white wines each year, crafted using traditional qvevri methods. They tend about 3 hectares of vineyards in Kakheti’s Bodbiskhevi village, near the Tibaani microzone, where they grow Rkatsiteli, Kakhuri Mtsvani, and Saperavi grapes. A smaller vineyard in Mtskheta is dedicated to the rare and beautiful Shavkapito variety—a forgotten treasure of the Shida Kartli region, known for its deep ruby color and distinctive character.

Sustainability guides every step of their work. No herbicides are used; instead, grass is cut by hand and only natural fertilizers are applied. Sulfur is used sparingly and responsibly, just enough to protect the vines while staying true to their commitment to natural processes. Harvests are kept intentionally modest to ensure quality over quantity. 

At Bagineti Winery, they believe they are not just bottling wine- they are bottling history, tradition, and a little bit of the Georgian soul.