Bedoba White Kakheti Company Wine of Georgia 2024

Bedoba White Kakheti Company Wine of Georgia 2024

Looking for a Georgian white wine that captures tradition, excitement, and precision in a single bottle? Bedoba White 2024 showcases the potential of combining the qvevri technique with modern vinification. Crafted by the Kakheti Company in a historic underground cellar dating back to 1533, the wine is the result of a collaboration between Georgian winemaker Nugzar Ksovreli and Swiss winemaker Thierry Fontannaz. Their shared vision: to showcase Georgian grapes in a way that is understood and enjoyed worldwide.

Vineyards and region

The vineyards are located at an altitude of 400 meters in eastern Georgia, just north of the Alazani River. The Rkatsiteli grapes come from 25-year-old vines on black loam soil reaching a depth of eight meters. The Kisi grapes grow closer to the hills, on chalky soil with a cooler microclimate. Thanks to the large temperature difference between day and night, the grapes retain their freshness while simultaneously ripening and developing their aroma. Harvesting was carried out entirely by hand from mid- to late October, when acidity and aroma were perfectly balanced.

Vinification and maturation

The Kisi is fermented as whole bunches in qvevri, the traditional Georgian clay amphorae. It matures there until December, with malolactic fermentation, resulting in soft textures and earthy notes. The Rkatsiteli is destemmed, fermented in stainless steel, and aged 30% in oak barrels for added depth. After blending, the wine rests in the bottle for 12 months before release. This combination of techniques produces a white wine that is complex, precise, and exceptionally balanced.

Grape composition

Rkatsiteli – 70%
Partially matured in oak, it provides structure, tension, and freshness with a subtle woody note.

Kisi – 30%
Fermented in a qvevri. Adds floral aromas, almond notes, and a light minerality.

Tasting notes and serving suggestions

This wine opens with aromas of ripe pear, apple, honey, and toasted almond. Subtle wild herbs and a qvevri texture create layers and tension. On the palate, you'll discover a soft creaminess, supported by fresh acidity and an elegant, dry finish. Serve at 10 to 12°C with roasted chicken in lemon-thyme butter, grilled scallops, or aged Comté cheese with a touch of honey.