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Tsitska & the Traditional Method: Georgia’s Sparkling Heritage

When we talk about sparkling wine, the world often turns its gaze to Champagne in France. But here in Georgia, we have a grape that rivals the greats — Tsitska! At Capno, our mission is to give Tsitska its rightful place in the world of fine sparkling wines. And to do that, we turn to the very technique that has defined prestige sparkling for centuries.
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A Method Older Than Its Fame

The story of the traditional method often begins in Champagne, where in the late 1600s winemakers learned to control the second fermentation in the bottle. It’s a romantic story — monks in cold cellars, bottles quietly building bubbles — but in truth, the principle is simple: let the wine finish its magic inside the bottle.

Georgia’s own sparkling wine story began in 1933, when the first sparkling wine factory opened in Terjola, right here in Upper Imereti. And which grape did they choose? Tsitska — for its high acidity, freshness, and ability to hold bubbles like a secret. Even then, our ancestors knew this grape had the soul for sparkling.

How We Do It — Step by Step

The traditional method is an art of patience:

  1. Harvesting with Precision
    We pick Tsitska late September to early October. Too early, and you lose the flavor. Too late, and you lose the acidity that makes sparkling wine sing.
  2. Base Wine Creation
    The first fermentation gives us a still, dry white wine — crisp, high in acidity, pure Tsitska character.
  3. The Magic of Tirage
    We add a blend of sugar and yeast (liqueur de tirage) before sealing the bottle. This is the spark that ignites the second fermentation.
  4. Second Fermentation in Bottle
    As yeast consumes sugar, it creates two gifts: bubbles and a slight increase in alcohol.
  5. Aging on Lees
    Here’s the secret to complexity: the wine rests on its lees (spent yeast) for months, even years. This is where Tsitska’s green apple and quince begin to dance with notes of brioche, almond, and cream.
  6. Riddling and Disgorgement
    We slowly turn the bottles so the yeast sediment slides to the neck, then remove it in one frozen snap.
  7. Dosage
    A touch of sugar syrup may be added to balance acidity, depending on whether we’re making a brut nature (bone dry) or brut (dry but round).

Why Tsitska Shines in the Traditional Method

  • High natural acidity → Long-lasting, elegant bubbles.
  • Fresh fruit profile → Green apple, quince, melon, lime — stays vibrant even after years on lees.
  • Sparkling personality → Tsitska’s natural bite and slight bitterness give it a crisp, refreshing finish.

In fact, this is exactly why Champagne loves Chardonnay — and why Georgia should cherish Tsitska in the same way.

The Nuances We’ve Learned

Making sparkling wine this way is not just science, it’s a conversation with the wine:

  • Lees time is everything. Under a year? Bright and fruity. Three years? Deep, nutty complexity.
  • Harvest timing can mean the difference between elegant balance and harsh acidity.
  • Dosage decisions can change a wine from sharp and racy to soft and creamy.

Our Sparkling Mission

Most Georgian sparkling wines today are blends — Tsitska with Tsolikauri, Krakhuna, or imported grapes. But at Capno, we believe Tsitska deserves the spotlight.

That’s why our brut sparkling is 90% Tsitska, 5% Tsolikauri, 5% Pinot. Nearly pure, proudly Imeretian.
We’re not just making a wine. We’re carving out a place for Tsitska in the global world of sparkling wine — the way Chardonnay did for Champagne.

And when you open a bottle of Capno’s Tsitska brut, you’re not just tasting bubbles.
You’re tasting history.
You’re tasting Georgia.
You’re tasting the grape that will one day be spoken of alongside the great sparkling wines of the world.

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