Baia and her younger siblings — Gvantsa (Sister) and Giorgi (Brother) were born and raised in Obcha in a friendly, traditional family of winemakers. They spent a happy childhood watching how parents and grandparents were involved in the diverse winemaking processes. Children were also allowed to arrange their own small farm with vineyards, greens, household animals and plantations, and spent their free time exploring the wonders of nature.

At that time, the Abuladze family traditionally produced wine using Imeretian technology — the maceration process (soaking the juice of the grape with the skins and sometimes also the stems) was shorter and only 5-10% of grape skin was used during fermentation in Qvevri.

Despite the family’s winemaking experience, the first steps for Baia and her siblings were not easy: Baia’s passion was to create a sustainable vineyard and to learn everything possible about a wine making process that reflected nature’s own process. Within that mission, her younger sister Gvantsa travelled to Mosel, Germany, as an intern to one of the best biodynamic wineries to obtain knowledge and a deep dive into the magic process of making organic wine.