Papari Valley is a family farm. First 2 hectares of vineyards were purchased in 2004. By 2010, the area of the vineyards increased. First experimental wine was created in 2007. Commercial release started with the 2015 vintage.
Estate grown and bottled wines are made in the Kakhetian wine-making method, with naturally occurring yeast fermentation and aging in qvevris. Papari Valley has 21 qvevris. Overall volume of Qvevri is 29500 liters (volume of each varies from 1000 to 1500 liters). Papari Valley winery’s mission is to find the best methods of combining Georgian Qvevri and modern wine-making techniques. The aim is to preserve and save the idea of the Qvevri wine.
The Papari Valley vineyard is situated in the Papris Mindvrebi microzone, Papari Field, Akhasheni, Kakheti.
The 9.3ha vineyard produces Saperavi (80%) and Rkatsiteli (20%) grapes. Some vines are over 45 years old, and some had to be replanted. Today, the age of the vines ranges from 8 to 45 years old.
The vineyards are located on the slope of a hill, which allows for terracing and brings in an innovative wine making technique.
The ‘3 terraces of qvevri’ system is used for wine-making: terrace 1 and 2 are located in the Marani (wine cellar), but the terrace 3 is located in the basement. Terrace 1 is used for fermentation, terraces 2 and 3 are used for aging of wine and its transportation. Gravity force movement of wine allows the young wine a chance to develop in natural environment and prevent it from damage on microbiological level.