Why it matters
The producer
Winemaker Bastien Warskotte, originally from Champagne, works with general manager Nino Gvantseladze, his Georgian partner. Their cellar makes sparkling wine its main subject, while still bottles such as Nita and Revoir un Printemps show another side of the range: regional Georgian grapes fermented and aged through qvevri and oak.
The name Ori Marani means “two wineries” in Georgian. It refers to the two cellar materials at the heart of the project—qvevri and old French oak—and helps explain why a dry rosé such as Revoir un Printemps can move from clay vessel to barrel instead of following one fixed route.
Place and vineyards
Where the wines begin
The winery is in Igoeti, in Shida Kartli, but its fruit travels a wider Georgian route. Ori Marani works with small family growers in Shida Kartli, Kakheti and Imereti; sparkling-wine grapes come from Imereti and Shida Kartli, with Lechkhumi added from the 2021 harvest. A label from Igoeti therefore points to a cellar and a set of grower relationships, not one enclosed estate.
That geography is especially clear in Revoir un Printemps 2017. Its Aladasturi came from Vartsikhe and its Tsitska from Terjola, so the pale dry rosé is assembled from two named places and two grapes before qvevri and barrel ageing shape the finished wine.
In the cellar
Vineyards and cellar
Ori Marani sources from small family growers and gives priority to vineyards using organic growing and management practices. This keeps the winery’s work close to fruit from several regions, so the cellar’s job is to preserve distinctions between grapes and origins rather than force every bottle into one house recipe.
For sparkling wine, traditional-method production, indigenous yeast, lees and barrel work are part of the documented approach. Lees ageing builds flavour after fermentation and supports a more layered mousse; the use of qvevri and barrel places Georgian clay and old French oak in the same cellar conversation. The still-wine programme uses its own bottle-specific choices, so neither sulfur nor filtration wording should be treated as a rule for every Ori Marani label.
Wines to know
The range in view
The range divides cleanly between sparkling wines and small still-wine releases. Laora NV and Nino NV are the current sparkling cuvées; Nino NV also uses a reserve-wine programme, adding an older-wine component to its blend. Both belong to the traditional-method side of Ori Marani, where fermentation in bottle, lees and mousse are central structural features.
The still wines carry a more direct vessel story. Revoir un Printemps 2017 is a pale, dry rosé of 80% Aladasturi and 20% Tsitska. It spent two months in qvevri, then moved to a 350-litre oak barrel, giving its dry fruit profile a path through clay and wood. Nita 2017 is another named still cuvée, while the label family connects some releases to younger relatives.
A useful way in
A bottle to begin with
Start with Revoir un Printemps 2017. It is a pale, dry rosé made from 80% Aladasturi from Vartsikhe and 20% Tsitska from Terjola, aged first for two months in qvevri and then in a 350-litre oak barrel. Melon and apricot lead, spice and flint follow, and the dry palate makes the change from clay to oak tangible. One bottle contains Ori Marani’s regional sourcing, Georgian vessel work and small-cuvée approach without confusing it with the separate sparkling programme.