A Georgian Voice in the Heart of Verona
Baccanale 2025, one of Italy’s most refined and experiential wine events, became the stage for an extraordinary first: the Italian trade show debut of Chito’s Gvino, a boutique Georgian winery rooted in tradition, authenticity, and the expressive power of qvevri-aged wines. Held in Verona, this exclusive event brought together winemakers, sommeliers, buyers, and wine lovers from across Europe — all seeking depth, meaning, and excellence in the glass.
Among the selected participants stood Nino Chitoshvili, founder and winemaker of Chito’s Gvino, representing not only her label but also the living heritage of Georgian winemaking. Based in the historic region of Kakheti, Chito’s Gvino specializes in natural wines crafted through ancient methods, particularly fermentation and aging in qvevri — large clay vessels buried underground for temperature control and purity.
For Nino, who began her professional life as a pianist before turning to viticulture, Baccanale 2025 marked a deeply personal milestone. “I’ve shared my wines in different countries,” she said, “but Italy is special. It’s a country that speaks the language of wine with depth and emotion. To be here, among people who understand the soul behind the process, was truly moving.”
The centerpiece of her presentation was Rkatsiteli Kisi Qvevri 2023, an amber wine fermented with extended skin contact for six months in qvevri. The wine immediately captured attention with its golden hue, aromatic complexity, and tactile structure. Visitors discovered layers of dried apricot, white tea, herbs, and mineral tension, with a mouthfeel that reflects not only craft but conviction.
What impressed many was not just the wine but the person behind it. Nino’s story — a woman cultivating her land, making wine with her hands, intuition, and integrity — resonated with visitors in a way that no label or tasting note alone could achieve. “People didn’t just taste the wine,” she recalled. “They asked about the soil, the amphorae, the grapes. They wanted to understand everything — and that created real connection.”
While Italy is known for its own centuries-old wine traditions, it is also increasingly open to natural wines, minimal intervention approaches, and stories of place. Nino’s approach — biodynamic practices, hand harvesting, native yeast fermentation, no additives — aligned perfectly with the event’s atmosphere of authentic discovery.
Baccanale proved to be more than just a showcase. It was a moment of professional recognition and emotional exchange, where a Georgian artisan winemaker stepped confidently onto the Italian stage, not to imitate, but to share — with clarity, elegance, and pride.
This debut opens the door to new conversations, new markets, and a deeper appreciation of what Georgian qvevri wines can offer to the European table. And for Nino, it confirms that craft, courage, and identity still speak the loudest in the world of wine.
