Kapanadze Brothers
in Imereti
- Tasting
The family
Two brothers, one hectare, and a disagreement about skin contact that has been running since 2014. Aleko makes his Krakhuna with no skins at all; Vakho puts everything in the churi and leaves it. They bottle both and let visitors decide, which is the most entertaining tasting in Terjola.
Neither of them does this full time. Call ahead — they are usually somewhere else on a weekday.
What they make
-
Krakhuna Clear
direct press, churi, no skins
-
Krakhuna Amber
churi, full pulp, 6 months
-
Otskhanuri Sapere
churi, 3 months on the skins
Visiting
- Tasting
- Tasting 20 GEL
- When to come
- June–October, weekends only
- Languages spoken
- Georgian, English
Getting there
42.1855, 42.9411
Contact
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