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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 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

Marani Qvevri Saperavi

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.