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Regional Range

The MARANI regional range expresses the colorful personality and diversity of Kakheti traditional wines, which have been adored for centuries by wine lovers. They are young, fresh and redolent, spotlighting the regional character and our determination to reflect the best of Kakhetiterroir and Alazani River Valley in particular.

Marani Mtsvane

Grapes are hand-picked at the optimum of their maturity. Soft de-stemmed grapes are cooled down to t 4-6°C and then gently pressed in the pneumatic press.

Marani Rkatsiteli-Chardonnay

Selected grapes of two varieties from our Kondoli vineyards are separately hand-harvested at the optimum of their maturity. Soft de-stemmed grapes are cooled down to t: 4-6°C

Marani Alazany Valley White

Grapes are hand-picked at the optimum of their maturity. Softly de-stemmed grapes are cooled down to t 4-6°C and then gently pressed in the pneumatic press.

Marani Kakheti

Grapes are hand-picked at the optimum of their maturity. Soft de-stemmed grapes gently crushed and fermented on skins for 10-14 days in accordance

Marani Tbilisuri

Grapes are hand-picked at the optimum of their maturity. Soft de-stemmed grapes are cooled down to t 4-6°C and then gently pressed in the pneumatic press

Marani Tsolikauri

Grapes are hand-picked at the optimum of their maturity. Soft de-stemmed grapes are cooled down to t 4-6°C and then gently

Marani Rkatsiteli

Grapes are hand-picked at the optimum of their maturity. Softly de-stemmed grapes are cooled down to t 4-6°C and then gently

Marani Qvevri Mtsvane

Grapes are hand-picked at the optimum of their maturity in the second decade of September. After soft destemming, without crushing grapes are transferred to Qvevri for fermentation. The latter lasts for about 3 weeks, followed by the malolactic fermentation. Later the Qvevris are refilled, sealed and left for 3-month long skin maceration. In late December- early January clarified wine is transferred to the tanks for few months and after bottled.

Marani Qvevri Rkatsiteli

Marani Saperavi

Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28°C)

Marani Saperavi Rose

Saperavi grapes are hand-picked at the optimum of their maturity. Softly de-stemmed and crushed they are cooled down to 4°C and macerated on skins for 8-10 hours.

Marani Saperavi Cabernet

Grapes are hand-picked at the optimum of their maturity. After Soft de-stemming and crushing, two varieties are fermented separately at controlled temperature (23-28°C)

Marani Pirosmani

Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (28°C) in stainless steel tanks.

Marani Alazany Valley Red

Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (28°C) in stainless steel tanks.

Marani Saperavi Bio

The BIO-block of Kudigora vineyards is managed in full compliance with the principles and concepts of organic grapegrowing. Fully matured grapes

Marani Alazani Valley Rose

Saperavi grapes are hand-picked at the optimum of their maturity in the middle of September. Softly de-stemmed and

Marani Pirosmani Rose

Saperavi grapes are hand-picked at the optimum of their maturity in the middle of September. Softly de-stemmed and crushed

Marani Alexandreuli

Grapes are hand-picked at the optimum of their maturity in September, beginning of November. Soft de-stemming and crushing is followed by fermentation