Tbilisi to Kakheti: Wine Tasting, Sighnaghi & Bodbe Day Trip

Summary

Stroll Sighnaghi streets taste Kakheti wine and visit Bodbe Monastery from Tbilisi

You’ll taste fresh-baked bread in Badiauri village, wander Sighnaghi’s romantic streets with sweeping valley views, sip local wines in Kakheti cellars, and stand quietly among ancient pillars at the Chronicles of Georgia above Tbilisi. With a local guide handling all logistics (including pickup and lunch), it’s a day that lingers long after you’ve left.

Step-by-step itinerary

Day 1 — Explore Kakheti's culture and history

• Visit small winery and taste wine
• Join Churchkhela master-class
• Taste bread and cheese at Badiauri Bakery
• Make traditional Georgian bread
• Visit Bodbe Monastery and gardens
• Explore Sighnaghi's cobblestone streets
• Walk along Sighnaghi city walls
• Discover artisan shops in Sighnaghi
• Visit the Chronicles of Georgia monument

Top questions

How long is the day trip from Tbilisi to Kakheti?

The tour lasts a full day, typically around 10–12 hours including travel time from Tbilisi.

Is lunch included on this Kakheti wine tour?

Yes, lunch is included during the day trip along with wine tasting at two cellars.

What do you see at Bodbe Monastery?

You visit Bodbe Monastery’s church and gardens; it’s known as St. Nino’s resting place and offers peaceful views.

Are there any hands-on activities during this tour?

Yes, guests can try baking traditional Georgian bread in Badiauri village and join a Churchkhela master-class.

Is hotel pickup included for this Tbilisi to Kakheti tour?

The tour includes pickup; check details when booking for exact arrangements.

Do you visit artisan shops in Sighnaghi?

Yes, there’s time to explore artisan shops selling carpets, ceramics, and paintings in Sighnaghi.

What languages does the guide speak?

The guide speaks English and Russian; audio support is available in both languages as well.

What’s included

Your day includes pickup from your hotel or meeting point in Tbilisi, transport by air-conditioned vehicle with WiFi onboard, guidance in English or Russian throughout the journey, tastings of chacha (Georgian brandy), wine, honey and cheese at local cellars and bakeries—plus a traditional Georgian lunch before heading back home in the evening.

What’s the experience like?

"Try this," our guide Nino said, handing me a chunk of warm bread straight from the tandoor in Badiauri. I burned my fingers a little but didn’t care — the smell of baking dough mixed with fresh cheese was just too good. The bakery was noisy, flour everywhere, and two old women laughed at my clumsy attempt to shape the dough. I never realized how much you can learn about a place just by how people greet you over food.

The road out of Tbilisi into Kakheti felt like opening a window — air got softer, hills rolled out with vineyards stitched across them. At Bodbe Monastery, it was so quiet I almost whispered without thinking. You could hear birds and the wind through cypress trees. Nino told us about St. Nino (same name as her, she grinned) and why this spot matters to Georgians. There were candles burning inside, that waxy smell mixing with incense — honestly, I didn’t expect to feel anything but I did.

Sighnaghi was all color: wooden balconies painted blue or green, old men playing cards under grapevines. We wandered narrow streets and climbed up onto the city walls for that view over Alazani Valley — patchwork fields fading into haze. Lunch was somewhere small; I still remember the tomato salad and how sharp the wine tasted after all that walking. Li laughed when I tried saying “madloba” (thank you) in Georgian — probably butchered it.

The day ended at the Chronicles of Georgia monument above Tbilisi. Giant stone pillars against a pinkish sky, stories carved right into them — history you can touch, kind of overwhelming but also peaceful up there. On the drive back, someone started humming softly in the van; nobody talked much after that. Sometimes trips stay with you for reasons you don’t figure out until later.