Villa Anastasia

We held to one palette throughout: butter, parchment, the colour of late afternoon. Nothing white, nothing gold. The wedding party arrived to a vineyard already half-shadowed; the room found its light slowly, from the candles inward.

A private estate outside Sighnaghi. We commissioned a temporary open-walled pavilion that opened along one long axis to the vineyard — sixty metres of table, uninterrupted.

The wedding ran without a stage. The vows were exchanged at the far end of the table, witnessed only by the immediate family; the rest of the guests watched from their seats. The room turned with the light.

Florals — dried wheat, autumn vines, a single dahlia at each setting. Tableware — vintage parchment-tone linen, hand-blown glass. Menu — five courses by a Tbilisi chef working only with produce within thirty kilometres. Sound — live polyphony at the vows, a piano trio at dinner.