An article on travel and gastronomy explores Georgia’s 8 000-year-old winemaking tradition. The author expresses great admiration for the remarkable qvevri winemaking method and local cuisine. They visited the historic 11th-century wine cellar at Alaverdi Monastery, where monks have revived the ancient winemaking technique, and where Badagoni’s qvevri wines are crafted today in full accordance with traditional methods.

The article also recounts how both religious life and winemaking at Alaverdi Monastery were discontinued during the Soviet era, but thanks to Badagoni’s support in 2006, the monastery’s wine production was restored, breathing new life into the qvevri winemaking tradition.

The author also visited Badagoni Home near Alaverdi, a restaurant particularly popular among lovers of traditional Georgian and Tushetian cuisine. The author was impressed by Tushetian dishes such as kotori and khavitsi - a cheese fondue-like dish. The restaurant offers guests a unique experience of tasting these traditional dishes alongside wines made in qvevris by the monks.

According to the article, the combination of authentic dishes and a warm, homely atmosphere highlights Badagoni’s contribution to both local gastronomy and the promotion of Georgian wine culture.