You’ll wander ancient monastery grounds near Bodbe, walk Sighnaghi’s fortress walls above vineyards, sample local wine and chacha at Kindzmarauli, learn how Churchkhela is made—and share laughter over lunch on a sunny balcony. This day trip from Tbilisi leaves you full—in every sense.
“Try this—don’t be shy,” our guide Nino grinned, holding out a chunk of still-warm shoti bread as we squeezed into the bakery in Telavi. The air was thick with that toasty flour smell I always associate with childhood kitchens, only this time there was a wood-fired oven and a baker with hands dusted white up to his elbows. I didn’t expect to laugh so much before noon, but something about watching Churchkhela being dipped and strung up like candy necklaces made everyone loosen up. Li laughed when I tried to say it in Georgian—probably butchered it. But nobody cared.
The road out from Tbilisi twisted through the Gombori Pass—misty at first, then suddenly wide open with the Alazani Valley stretching below us. It’s hard to describe the color of the vineyards in June; not just green but almost gold at the edges. In Bodbe Monastery, Nino told us about Saint Nino (yeah, same name), her voice dropping lower as we stepped inside where candles flickered and someone whispered prayers in a corner. I touched the cold stone and felt... I don’t know, quieter? Maybe it was just the hush after all that chatter on the bus.
Sighnaghi really does look like some little Italian hill town if you squint—the painted balconies are crooked and there’s laundry flapping everywhere. We walked along part of that fortress wall (supposedly Europe’s longest), stopping every few meters because someone needed another photo or just wanted to lean over and stare at the valley. Lunch was on a balcony too—plates of khachapuri oozing cheese, tomato salad sprinkled with purple basil, wine poured without asking if you want more. The Kindzmarauli tasting was next; five or six types if you count chacha (which burns in your throat but somehow makes you feel braver). Our group got louder after that.
I still think about that view from Telavi—the palace of King Erekle II looking out across 900-year-old trees and those mountains way off in the haze. On the way back, we stopped for honey tasting and watched Churchkhela being made again, this time by a woman who winked as she tied off each sticky strand. It wasn’t perfect—someone spilled wine on their shirt and I lost my sunglasses—but honestly? That felt right for Kakheti.
The tour is a full-day group trip departing from Tbilisi and returning in the evening.
Yes, lunch is included at a restaurant in Sighnaghi overlooking the Alazani Valley.
Yes, free tastings of four to six local wines plus chacha are included at Kindzmarauli Corporation.
You’ll join masterclasses for traditional bread (Shoti) baking and Churchkhela sweet making.
You’ll visit Bodbe Monastery near Sighnaghi and see King Erekle II’s palace in Telavi.
The tour starts from Maidni Square in Old Tbilisi; hotel pickup isn’t specified.
The tour is suitable for all fitness levels and offers specialized infant seats if needed.
Your day includes comfortable transport with air conditioning from Tbilisi through Gombori Pass to Kakheti’s main sights; entry to Bodbe Monastery; guided walks through Sighnaghi and Telavi; masterclasses for Shoti bread and Churchkhela sweets; generous lunch with local dishes; free tastings of four wines plus chacha—and plenty of stories before returning to Tbilisi in the evening.
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