Baia Abuladze began learning viticulture and winemaking from her grandfather as a young girl on the family's estate in the village of Meore Obcha in Georgia's Imereti region.

Both of Baia's younger siblings are part of the winemaking process. Baia's sister, Gvantsa, traveled to the Mosel in Germany to intern at a biodynamic winery, and later earned a master's in agronomy, while brother Giorgi studied enology, allowing the family to bring organic and biodynamic expertise directly to their vineyard work. 

Today the estate spans 9 hectares of vines at around 324 metres elevation, with alluvial soils of clay, gravel, and limestone, and the family works with indigenous Imeretian varieties including Tsolikouri, Tsitska, Krakhuna, and several red grapes. Their winemaking uses traditional qvevri fermentation with varying degrees of skin contact, and they were among the first organic wine producers in Bagdati municipality.