“Shumi” Wine Factory

The first sight that greets travelers entering Tsinandali from the direction of Telavi is the “Shumi” Wine Factory, separated by a fence from the Chavchavadze House-Museum. Here, wines bearing such renowned Georgian names as Tsinandali, Mukuzani, Saperavi, and Kindzmarauli are produced using European winemaking techniques. As part of an experimental initiative, the factory also crafts a port-style wine called “Zigu,” a rich blend of dozens of grape varieties, enhanced with brandy and chacha. This dessert wine pairs beautifully with sweets and ice cream, offering a sophisticated finish to any meal.

The Shumi Wine Company established its winery on the outskirts of Tsinandali in 2001—not by renovating a Soviet-era factory, but by building entirely from scratch, thanks to substantial private investment. Determined to present their product in the most compelling way, the founders transformed the surrounding area into a full-fledged wine-themed tourism park.

The first thing to capture visitors’ attention upon entering is the vast vineyard that stretches before them. Each row of vines features a distinct grape variety, creating a living exhibition of viticulture. Guests are invited to taste the grapes directly from the vine while a guide shares insights into each variety’s unique characteristics and their influence on the flavor and profile of the wine. It is from these very vines that grapes for the experimental “Zigu” port are selected.

This vineyard, devoted exclusively to research and tourism, is known as the “Vaziani” Museum of the Vine. According to the hosts, it features nearly 300 indigenous Georgian grape varieties and 92 international ones, making it a unique genetic treasury of viticulture.

The company’s principal vineyards are located across the microzones of Tsinandali, Akhasheni, Gurjaani, Kindzmarauli, Napareuli, Mukuzani, and Kvareli in Eastern Georgia, as well as in Khvanchkara and Martvili in the western part of the country. Throughout the grounds of the wine park, visitors can discover a charming blend of patterned stonework, inviting gazebos, and modern art installations that enhance the aesthetic appeal.

A small museum building stands in the courtyard. Its cellar, which forms part of the working winery, houses rows of oak barrels and stainless steel tanks used in wine production. A separate room contains a private wine collection, displayed alongside ancient ceramics and traditional Georgian jewelry. Wine tastings are held on a terrace draped in greenery during the warm months, and indoors on the first floor when the weather turns cold.

Access to the grounds and guided tours of the winery are free of charge, while tastings are offered for a fee. Near the factory, visitors will find a reasonably priced restaurant, a wine shop, and a cozy ethnographic area featuring traditional tools and implements used in both the distillation of spirits and the crafting of wines.

Uniquely, the tour begins in the museum—an uncommon but deliberate choice in the winemaking world. Here, an array of exhibits chronicles the storied history of Georgian viticulture. The narrative is delivered with a sense of national pride, often emphasizing Georgia’s claim as the cradle of winemaking. (This fascinating subject deserves its own separate story.)

From the museum, guests are led into the wine cellar—or marani, as it is known in Georgian.

There is also a separate room for wine storage, cloaked in a romantic layer of noble dust—home to some of the winery’s most treasured bottles.

Nearby, visitors encounter the modern tanks where wine is produced following the European method.

Shumi produces two primary lines of wine:

• The basic “Shumi” range, crafted using modern European techniques,

• And the premium “Iberiuli” line, which showcases the company’s unique interpretation of ancient Georgian winemaking methods.

The “Iberiuli” series is Shumi’s signature innovation. While inspired by traditional techniques involving the qvevri (clay amphorae), the winemakers refine the process by using only 20% of the grape mash—comprising seeds, skins, and stems—instead of the whole. The result is a smoother, more approachable wine with softer tannins and a less astringent character, making it especially appealing to modern palates.