Made October – November
Churchkhela
per piece, walnut in grape must
Walnuts threaded on a string and dipped repeatedly in thickened grape must (badagi) until a firm shell forms. A traditional Georgian energy food — made in autumn at grape harvest. Chewy, dense, not sweet in the commercial sense.
Sourcing area
Made by artisan producers in Kakheti — the grape-growing heartland where badagi (concentrated grape must) is produced in autumn.
Minimum order
1 piece.
Lead time
Made October–November at grape harvest. Contact by October to arrange collection or shipment. Not available outside this window from fresh production — some stock is held from prior season.
Harvest variability
Badagi quality varies with the grape vintage. Excellent years produce richer, more intensely flavoured churchkhela. The walnut filling is consistent year to year.
Quality variability
Weight ranges 150–250g per piece. Surface texture is slightly irregular — hand-dipped layers are uneven. Colour is deep red-brown to near-black from the grape must.
Storage / shelf life
3–4 months at room temperature in a breathable cloth or paper bag. Do not refrigerate — the sugar shell will absorb moisture and soften. Can be air-dried further for longer storage.
Packaging
Wrapped in natural cotton cloth or paper, tied with cord. Not vacuum-sealed.
Import restrictions
No restrictions. Confectionery and nut products are freely traded in most markets.
Notes
Churchkhela is chewy and very dense — not sweet in the way of commercial confectionery. The grape must shell has a dry, tannic character. It is a high-energy traditional food, not a dessert.