Wine is made from Rkatsiteli grapes grown in Kakheti region of Georgia.This artisanal wine is produced by the traditional Qvevri method.
Wine is made from 80% Rkatsiteli and 20% Mtsvane grapes grown in Kakheti region of Georgia. This artisanal wine is produced by the traditional Qvevri method.
Wine is made from 100% Saperavi grapes grown in Kakheti region of Georgia. This artisanal wine is produced by the traditional Qvevri method.
Wine is made from Saperavi grapes grown in Kakheti region of Georgia. This artisanal wine is produced by the traditional Qvevri method.
Your country has a long tradition in viti/viniculture, a great diversity of vine varieties, of terroirs and wines, a well-known and recognized expertise, in short it has an enormous potential And I don’t forget, after all, that the OIV concedes its patronage to the International Wine Competition Georgia, which has gathered this year more than 100 wine samples coming from 5 different countries. As a matter of fact it was a Georgian wine produced according to the traditional qvevri method that is placed in the top of the awarded wines... Historically, Georgia is one of the world's most ancient vine and wine-growing areas. Vines have been grown there for thousands of years, in ideal geological and climate conditions. The oldest seeds, found in various parts of the country, date back to at least 8000 BC and belong to the Vitis Vinifera species. Today, 525 native vine varieties are grown in Georgia... Georgia has a considerable involvement in the OIV's activities since the World Congress in Tbilisi in 2010. And there’s a resurgence of Georgian wines. Small winegrowers, cooperatives and independent wineries rival one another in terms of quality. Georgia has all the necessary skills to face the challenges of the international competition. Its viticulture is inseparable of the country’s history. We’re talking here of enhancing its potential... The diversity, quality and strong identity of Georgian wines are precious assets.I’m very confident that in future, the Georgian viticulture will know how to combine harmoniously tradition and modernity, I’m sure about it.
Georgia has been adopted by the natural wine movement because of the skin-contact wines it makes in buried clay jars, known as qvevri. These are certainly fascinating – and are part of a tradition that dates back thousands of years – but they are a small percentage of what the country produces. I couldn’t find an official figure during my visit, but somewhere between one and three per cent was the consensus among the Georgian winemakers I spoke to. Part of the reason they are not more widely used is economics. Qvevri, lined with beeswax and handmade by craftsmen, are expensive to make and to maintain. And yet they are increasing in popularity, and not only in Georgia. Zaza Kbilashvili, who is one of only two qvevri producers in Eastern Georgia, has a waiting list for his jars and clients all over the world. To make the best qvevri wines you need 100% healthy grapes. When you are adding no yeast, no sulphur and no enzymes, he adds, the faults are magnified. And yet the average quality of what I tasted, both in the blind-tasting competition and afterwards in the hall at ExpoGeorgia, was high. Do these wines have a future outside Georgia? I’d like to think that they do. They are reasonably priced, they offer aromas and flavours that you won’t find anywhere else in the world, and they are part of a tradition that dates back 8,000 years… They are unique.