Sighnaghi winery on Baratashvili Street working in qvevri, with a restaurant attached to the cellar and a second room, Crazy Pomegranate, in town.
Tip: The restaurant pours back vintages and cellar-only cuvees that are not sold anywhere else in Sighnaghi.
Restaurant of the Pheasant's Tears winery in Sighnaghi, cooking under Gia Rokashvili from daily market shopping, poured with the estate's qvevri wines.
The list: Pheasant's Tears qvevri wines including back vintages and cellar-only cuvees, plus natural wines from outside Georgia.
The Sighnaghi room of a cellar that ferments and ages everything in qvevri, with maceration running from three weeks to six months and no oak anywhere in the range.
Wine focus: Qvevri wines from the estate's own cellar
Tip: The kitchen stops an hour before the room does, so order food by 22:00 and keep the last hour for the glasses.