Anano Vekua’s Wine Journey

At a time when Georgia’s wine industry was still taking its first modern steps, Anano Vekua had already set her sights on becoming a winemaker. She was among the first students to join the newly reimagined Agricultural University in 2012 – one of the bold few who believed in the future of Georgian wine long before it became the trend it is today.

T: Anano, what led you to choose winemaking as a profession?

I’ve always been drawn to chemistry – it was my favorite subject back in school. At the time, science fields weren’t exactly the most popular choice, but I still remember how the newly reimagined Agricultural University made a real effort to get students excited about them. After just a few days of orientation, something clicked. Winemaking stood out to me as a field full of potential, and I knew I wanted to be part of it.

T: First harvest:

My first real harvest was tied to my diploma wine. I remember how emotional it was to taste the final result – when the liquid in my glass looked, smelled and tasted like real wine. That was the moment I understood: every hour of hard work had been worth it. That feeling stayed with me.

T: First job:

After graduating, I spent a year at the Jighaura Scientific-Research Centre, working under the guidance of David Chichua. We were focused on Georgian grape varieties – exploring them, studying them, collecting fresh data that could help share the future of local winemaking.

The first winery I joined was CGW. Back then, the Georgina wine industry scene was much smaller. I came across them at a wine festival, introduced myself, and – without overthinking – offered to join the team. Looking back, I’m so grateful they took a chance on me.

T: International experience:

My first international harvest took me to South Africa, and those two months shaped me more than I could have imagined - both professionally and personally. After that came Germany, where I worked in viticulture. It was there I truly grasped that winemaking doesn’t begin in the cellar - it starts in the vineyard.

Now, I’m spending my second harvest season in Australia, getting to know the Barossa region more deeply. It’s exciting to be part of such a vibrant and ambitious wine culture.

T: What advice would you give to the next generation?

Whatever path you take in winemaking, remember it’s an art form. You should always try to bring a bit of your own voice into the process.

Mistakes will happen. But each one teaches you something. Every result - whether it’s perfect or not - is still a result. That’s why you must keep going. Winemaking demands effort and discipline, but it gives back just as much.