Vaziani Winery was founded on the basis of a hundred-year old enterprise in Telavi.

The modernized factory is located in Telavi, Kakheti – the oldest winemaking region in the country, where singular climate and fertile ground give the grapes the flavour and taste, which Georgian wines are famous for. In 2012, the restructured factory has been equipped with the modern Italian equipment and the reservoirs made of non-corrosive metal. This is a unique enterprise with a closed production circle, which starts from the selection of grapes and ends with the creation of a final product, which fully corresponds to ISO22000-2015 international standards.

Harvesting is done by hand, at the edge of ripeness, at the end of September – the beginning of October. Then the grapes are taken to the winery and de-stemmed, which is followed, in case of white wine, by pressing, and in case of red wine, by fermentation process with chacha, in order for the wine to acquire intense flavour, colour, and special taste. In case of white wine, the sweet is detained, filtered and for this purpose, a certain dose of SO2 is added, which is necessary for the wine to clarify and not start fermentation spontaneously. After the filtration, the sweet is moved to fermentation equipment, yeast is added and the fermentation starts. It is necessary for both types of wine to control the temperature, as well as, the sugar content in the boiler. In case of red wine, it is necessary to stir during the fermentation process, which defines the body, colour and the aroma of our wine. However, it is not desirable to leave the red wine with chacha for more than a week, because, as a result of a prolonged contact with chacha the wine may become rough and unrefined.

The time of fermentation depends on the temperature and sugariness; normally the process lasts for from one to three weeks. However, the fermentation of late harvest may last up to three months. The fermentation of white wine at the low temperature, for it to retain its flavour, may last from four to five weeks.

After the fermentation process is complete, the wine is removed from the sediment and moved to another reservoir. Clearing substances are added to a wine and the temperature is brought down and all the possible substances that may later create haziness in wine bottles are removed. After that, the wine is tested for sustainability and sent for bottling.