Bedoba Orange is a captivating Georgian amber wine that artfully blends 70% Rkatsiteli and 30% Kisi grapes, showcasing the country's ancient winemaking heritage. Fermented in a mix of traditional qvevri and stainless steel, this wine offers a vibrant, textural experience. On the nose, it opens with a heady bouquet of apricot jam, marmalade, and dried fruits, underpinned by subtle spice and wild herbs. The palate is rich and layered, revealing flavors of dried apricot, orange peel, and honey, with a gentle tannic grip and a refreshing acidity that balances its natural depth. Its amber hue and complex profile make it a standout choice for adventurous wine lovers seeking something both traditional and gastronomically versatile.

Made from the indigenous Georgian variety Saperavi, partially vinified in traditional qvevri vessels, Bedoba translates to `Day of Luck’. The original winery, whose cellars date back to 1737, was founded by the Konchosvilli family who had a close relationship with the church (`koncho` means cross). Winemakers Nugzar Ksovreli and Thierry Fontannaz honour this history on Bedoba’s label, with the icon of Saint Nina, whose apostolic work has contributed to the spread of Christianity in Georgia.

Bedoba’s Saperavi grapes hail from vines with an average age of 30 years old. These are planted in the renowned wine region of Kakheti (near the eastern border with Azerbaijan) in the Kvareli and Kindzmarauli appellations along the Duruji River valley. The soils here are rich in black shale and the southern slopes of the Caucasus Mountains provide elevations of over 400 metres, creating fresh acidity and soft tannins. Bedoba embraces sustainable and organic practices, alongside hand-harvesting and careful sorting of the dark-skinned, red-fleshed Saperavi grapes.

A small percentage of the grapes are whole bunch fermented, while another is left to dry naturally on the vines until November, ensuring a fine balance of the grape's savoury and spicy characteristics. Stainless steel tanks and clay qvevri are used for fermentation, exemplifying the blend of innovation and tradition employed by Ksovreli and Fontannaz. The resulting wine is then aged in second and third fill American oak barrels barrels and 5,000-litre wooden vats, before a further 12 months in bottle, to create a seamless texture.

Rkatsiteli (70%)

Kisi (30%)

Kakheti