At international wine contests and exhibitions, Ojaleshi wine earned two gold and one silver medal. Ojaleshi wine is made from Ojaleshi grape variety. Grapes of this variety grow only in some regions. The main place of its cultivation is Tsalenjikha, Gegechkorsky, Tsagersky, Zugdidi regions of Georgia. These areas are called a real deposit of semi-dry and semi-sweet wines. The most fruitful areas are vineyards, which are located along the banks of the Tskhensitskali River and the Rioni River. Plantations in these places are located at an altitude of approximately 700-800 meters above sea level. The farms of the same areas are engaged in the production of wine Odzhaleshi. Wine is famous for its long history. They began to produce it back in 1933.

For the manufacture of table red wine, Odzhaleshi grapes are harvested with its sugar content of 22%. Next, the crushing process with the separation of the ridges. Odzhaleshi wine manufacturing technology: The pulp (cake, the remnants of fruits and berries from which juice was squeezed out) undergoes a process of incomplete fermentation. A distinctive feature in the production of Georgian semi-dry and semi-sweet wines is that the wort (surviving juice from berries and fruits) is cooled to a temperature of 0 degrees so that the yeast bacteria completely lose their activity and precipitate. After this, the wort is filtered.

The taste of Odzhaleshi wine is very pleasant, sweet, reveals a unique aromatic bouquet of ripe fruit. The taste of plum and mulberry is most clearly felt. And the aftertaste of wine remains for a long time, allowing you to feel the fleeting cherry sourness on the palate.

This variety of white wine has won many awards at international exhibitions. According to legend, the wine was laid by the French winemaker Antoine Mossano, who arrived in Georgia at the end of the 19th century by order of the Imperial Court. His task was the production of wines using French technology. As a result, one of his creations, the Teliani wine, was admitted to the table of Nicholas II. Wine of the highest quality, it is made from Tsolikouri grapes according to the technology of incomplete fermentation. This grape variety grows in the Rioli Gorge in the same district of Tvishi.

Tsolikouri grapes are harvested only by hand and only at the peak of its maturity. At this point, sugar content is not more than 22%. This is the best indicator for making Twishi wine. Further, the grapes are processed with separation of the ridges. After that, a process occurs in which the wort is separated (liquid squeezed from fruits / berries). After this, the wort discolors and undergoes fermentation. The fermentation process takes place in stainless tanks at a temperature of not less than 15 degrees. Technologists make sure that during fermentation the sugar content of the product does not exceed 5-7 grams per 100 cubic centimeters. When this indicator is reached, the wine is cooled to 3-5 degrees so that fermentation slows down until it stops. After this, it is filtered. Prior to packaging, the wine is stored in stainless tanks at a temperature close to zero. So that the wine in the packaging bottles does not continue to ferment, bottle pasteurization technology is used.

Anyone who at least once tasted Tvishi notes its rich fruity taste. There was a place for the sweetness of honey and apricots, astringent taste of quince and light sourness of citrus. The finish is long, sweet and aromatic. Not surprisingly, it is compared to a full basket of fruit.