Wine routes

From Batumi to the cellar.

We take people to small Georgian producers to meet the growers, see the qvevri, hear the logic of Georgian winemaking, and taste the wine where it is made.

Gather

Meet at MIDI, choose the region, taste the first glass before leaving Batumi.

Cellar

Arrive at a small producer and hear how the family works with grapes, clay, and time.

Qvevri

See how Georgian wine is fermented and aged underground, without turning tradition into theatre.

Table

Finish with a tasting, food, and a slower conversation than any city tour can give.

Georgian wine aged in buried qvevri clay vessels in Imereti — In the cellarAged in qvevriImereti · buried clay

Family cellar visited on a MIDI Wine Bar wine route from Batumi

What you learn

Tradition is physical here.

The vessel is clay, the cellar is earth, the harvest is human. We keep the route small so the explanation can stay personal, not scripted.

Vineyard in the Georgian countryside on a MIDI wine route

Tasting with a Georgian producer on a MIDI wine route

Before the road

We choose the producer, not the postcard.

Every route starts at MIDI with a bottle, a question, and the kind of day you want to have. Sometimes the answer is a family cellar, sometimes a vineyard, sometimes a long tasting with the person who made the wine. The point is not to collect stops; the point is to understand how Georgian tradition becomes a living bottle.

First taste — MIDI Wine Bar wine route, Georgia — First taste

Bread and cheese — MIDI Wine Bar wine route, Georgia — Bread and cheese

At the table — MIDI Wine Bar wine route, Georgia — At the table

How it works

A table first, a road after.

Routes are arranged by request. We start with what kind of wine you want to understand, then choose a producer and a day that makes sense.

Ask at the bar

A note on the regionThe vines that grow up trees

The oldest vineyards in the hills around Batumi keep a habit found almost nowhere else. In the wet Adjaran climate the vines are trained up living trees — a method called maglari — which lifts the fruit clear of the damp ground and lets the air move through it. Some of those vines were planted generations ago and still climb the same trunks.

Georgia has a fair claim to being the birthplace of wine. Grape residue found in clay jars south of Tbilisi has been dated to roughly 6000 BC — the earliest known winemaking anywhere on earth. A wine tour from Batumi runs straight into that history: a few hours inland lie the cellars where it never stopped.

The route ends where the wine begins — at a single family winery near Batumi, the qvevri opened in the cellar, the young vintage tasted straight from the clay, and a table that outlasts the afternoon.