Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Orgo 'Dila-O'
Grapes — 50% Rkatsiteli, 50% Mtsvane
Region — Kakheti, Georgia
Tasting Notes — Warm amber in the glass with a gentle haze. Melon, cantaloupe, and dried apricot on the nose, with a floral lift from the Mtsvane and a stony mineral undercurrent. The palate is fresh and lively — bright acidity from the Rkatsiteli, soft tannins from the month of skin contact, and a long, subtly savory finish. An accessible gateway into the world of Georgian amber wine without sacrificing any of its soul.
The Wine — A 50/50 blend of Rkatsiteli and Mtsvane from old vine vineyards along the right bank of the Alazani River in the villages of Kurdgelauri and Tsinandali. Vines are 50–80 years old — a genuine rarity in Georgia, where Soviet-era collectivization wiped out the vast majority of the country's ancient plantings. One month of skin contact gives the wine its amber hue and textural depth without overwhelming the freshness of the fruit.
Farming — 100% organically farmed. Orgo works exclusively with old vine vineyards whose low yields and deep root systems produce small quantities of concentrated, healthy fruit with minimal intervention required.
Winemaking — Fermented and aged in qvevri — large clay vessels buried underground, a method that has been practiced in Georgia for over 8,000 years and was granted UNESCO Intangible Cultural Heritage status in 2013. Wild airborne yeasts only. Unfiltered. Minimal added sulfites. After aging in qvevri, the wine is briefly stabilized in stainless steel before bottling.
The Producer — Orgo is a collaboration between Gogi Dikishivili, one of Georgia's most respected winemakers, and his son Temur — a partnership that bridges generations and philosophies. Gogi brings decades of experience and deep knowledge of the Kakhetian winemaking tradition; Temur brings fresh eyes and the energy to bring these ancient wines to new audiences. Together they have built one of the only wineries in Georgia working exclusively with old vine fruit, treating the qvevri tradition not as a novelty but as the living, evolving heritage it is. Dila-O (pronounced dee-la-oh) is their approachable expression of that mission — an amber wine that doesn't ask you to have any prior knowledge of Georgia, just an open mind.
Drink It With — Roasted lamb, herb-marinated chicken, walnut-stuffed peppers, aged sheep's milk cheese, or any dish that rewards a wine with character and grip.
Orgo 'Dila-O'
Grapes — 50% Rkatsiteli, 50% Mtsvane
Region — Kakheti, Georgia
Tasting Notes — Warm amber in the glass with a gentle haze. Melon, cantaloupe, and dried apricot on the nose, with a floral lift from the Mtsvane and a stony mineral undercurrent. The palate is fresh and lively — bright acidity from the Rkatsiteli, soft tannins from the month of skin contact, and a long, subtly savory finish. An accessible gateway into the world of Georgian amber wine without sacrificing any of its soul.
The Wine — A 50/50 blend of Rkatsiteli and Mtsvane from old vine vineyards along the right bank of the Alazani River in the villages of Kurdgelauri and Tsinandali. Vines are 50–80 years old — a genuine rarity in Georgia, where Soviet-era collectivization wiped out the vast majority of the country's ancient plantings. One month of skin contact gives the wine its amber hue and textural depth without overwhelming the freshness of the fruit.
Farming — 100% organically farmed. Orgo works exclusively with old vine vineyards whose low yields and deep root systems produce small quantities of concentrated, healthy fruit with minimal intervention required.
Winemaking — Fermented and aged in qvevri — large clay vessels buried underground, a method that has been practiced in Georgia for over 8,000 years and was granted UNESCO Intangible Cultural Heritage status in 2013. Wild airborne yeasts only. Unfiltered. Minimal added sulfites. After aging in qvevri, the wine is briefly stabilized in stainless steel before bottling.
The Producer — Orgo is a collaboration between Gogi Dikishivili, one of Georgia's most respected winemakers, and his son Temur — a partnership that bridges generations and philosophies. Gogi brings decades of experience and deep knowledge of the Kakhetian winemaking tradition; Temur brings fresh eyes and the energy to bring these ancient wines to new audiences. Together they have built one of the only wineries in Georgia working exclusively with old vine fruit, treating the qvevri tradition not as a novelty but as the living, evolving heritage it is. Dila-O (pronounced dee-la-oh) is their approachable expression of that mission — an amber wine that doesn't ask you to have any prior knowledge of Georgia, just an open mind.
Drink It With — Roasted lamb, herb-marinated chicken, walnut-stuffed peppers, aged sheep's milk cheese, or any dish that rewards a wine with character and grip.