Kato Tabatadze - Harvest in Germany

T: Which winery did you complete your harvest at, and what was your main role?

I completed the harvest in Germany, in Baden, at Weingut Keifer & Schmidt. My primary responsibilities were cellar-based: monitoring fermentation processes, cleaning and sanitizing tanks, maintaining strict hygiene standards, adding yeast, and supporting the overall technical workflow of the winery.

T: What was the harvest experience like in Germany?

From a routine perspective, it was demanding, yet exceptionally well organized. The natural spontaneity of winemaking was harmoniously balanced with German precision and structure - a combination that ensured both efficiency and quality at every stage.

T: What did this experience teach you as an oenologist?

Above all, it gave me a clearer and more practical understanding of cellar operations. I gained deeper insight into local grape varieties, particularly PIWI — resistant cultivars that are increasingly significant in sustainable viticulture. I was also introduced to new technology, including a yeast propagation reactor used in modern winemaking. And, of course, one of the most enjoyable aspects was tasting a wide range of new wines.

T: What knowledge and practices will you bring back to Georgia?

I believe every layer of this experience will prove valuable. This period contributed greatly to my professional and personal growth. It will help me invest my accumulated knowledge more effectively in future projects in Georgia, while also shaping stronger and more thoughtful professional relationships moving forward.