Georgian wine & winemaking

Georgian wine is an important part of Georgian culture. We have carefully compiled this information to give you an overview of Georgian wine. If the information provided here is not sufficient, you can fill out the form below and ask us your questions. We are always ready to answer your questions and help you.

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Georgia – the birthplace of wine

Georgia’s rich winemaking tradition is deeply rooted in the history of the country, which is considered to be the oldest wine-producing country in the world. Archaeological finds show that wine has been cultivated and pressed here for over 8,000 years. The diversity of Georgian wine culture is impressive: over 500 indigenous grape varieties thrive in the country’s fertile soils and diverse microclimates. This is why wine tours in Georgia are so popular.

Georgian wine is much more than a drink; it is embedded in the country’s culture and tradition. Wine has a sacred meaning for Georgians, who not only consider it a luxury food, but also use it in religious ceremonies and festivals.

The techniques of winemaking are traditional and unique, such as the use of vevri, large clay pots buried deep in the ground to ferment and store wine.

The diversity of Georgian wines is reflected in a wide range of taste profiles, from full-bodied reds to delicate whites and the famous orange wine, which gets its distinctive colour and texture from a long fermentation with the grape skins.

Wine lovers around the world are increasingly discovering the fascination and uniqueness of Georgian wines, which not only offer exquisite enjoyment but also a journey through the rich history and culture of Georgia.

How Georgian wine is made

Georgian wine is special because it is made in a special way. People make it in an old way that has been around for many years. They use large clay pots, the Qvevri, which are buried deep in the ground. These clay pots are very important for wine making.

First, they pick the grapes by hand, often special grape varieties. Then they press the grapes into these qvevris. The juice, seeds, skins and sometimes stems ferment together. The fermentation takes a long time, sometimes several months, and is started by natural yeasts.

The qvevris are in the ground, so the temperature remains stable during fermentation. Afterwards, the wine is stored in the Qvevris so that it has time to develop its taste and aromas.

What makes Georgian wine so special is not only the use of these old vessels, but also the art of the winemakers, which is passed down from generation to generation. This traditional method gives Georgian wine a unique taste. It is often very complex in flavour and appreciated by wine lovers around the world.

Qvevri

The Qvevri are the essential basis of Georgian winemaking and at the same time a symbol of the deep roots of Georgian culture in wine. These large, barrel-shaped clay vessels are buried in the ground and are the key element in winemaking. Their production is an art in itself: they are handmade from special types of clay and fired at high temperatures.

The qvevris are not only vessels for the fermentation and storage of wine, but also embody a heritage that has been preserved for generations. Their unique shape and size allow for the natural fermentation of wine, in which the grapes are fermented together with the skins and seeds. This method gives the wine a distinctive texture, colour and aromas.

However, the importance of Qvevri extends far beyond winemaking; they are also cultural symbols and are used in traditional Georgian ceremonies. Their heritage and importance to Georgian identity make Qvevri an indispensable part of Georgia’s winemaking tradition and cultural heritage.

Marani

Marani is the heart of Georgian wine production and represents an important place in Georgian culture. It is the traditional Georgian wine cellar where the art of winemaking and storage is celebrated. These rooms are often built into the earth to ensure constant temperatures and protect the wine from extreme conditions.

The walls of the Marani tell stories of past harvests and generations of winemakers. They are often decorated with artefacts, tools and symbols that reflect Georgia’s rich winemaking tradition. From here, the fine wines make their way to the table to enrich joy and community at festivals, celebrations and family meals. Marani is not only a place of wine production, but also a place of cultural heritage and the close connection Georgians have with their beloved drink. A Georgian wine cellar is an essential part of any home.

The most famous types of wine in Georgia

Georgian wine is characterised by its diversity. Here are some Georgian wine varieties:

Red wines

Saperavi: This is one of the most famous and popular red grape varieties in Georgia. Saperavi produces a deep red wine with a strong body and rich aromas of dark fruits, often accompanied by notes of spice and a pleasant tannin profile. Its aging potential makes it an ideal wine for long-term storage.

Khikhvi: The Khikhvi grape produces a fresh, fragrant white wine. Its aromas range from floral to fruity notes such as pear and apricot. Khikhvi wine is generally light and lively with a pleasant acidity.

Khvanchkara: A sweet red wine made from the Alexandrouli and Mujuretuli grape varieties. Khvanchkara is ruby red in colour and has an intense bouquet of cherries and berries. It is known for its sweetness and is often drunk as a dessert wine.

White wines

Mtsvane: This green grape variety produces a versatile white wine with a wide range of flavours. The aromas range from citrus fruits to tropical fruits and are often appreciated for their freshness and light spiciness.

Rkatsiteli: one of Georgia’s oldest grape varieties, producing a dry or semi-dry white wine with vibrant acidity. It has aromas of green apples, citrus fruits and sometimes herbs.

Usakhelouri: a rare red grape variety that produces an elegant and complex wine. Usakhelouri wines are known for their velvety texture, berry flavours and long finish.

Dirbula: Another rare red grape variety, often used for blending. Dirbula gives wine a pleasant acidity and aromas of red fruits, sometimes with spicy or floral notes.

Tvilischi: This grape variety is mainly grown in the Kartli region. Wines made from Tvilischi grapes often have a fruity profile with aromas of cherries and red berries, accompanied by moderate acidity.

Each of these Georgian wines offers a unique sensory experience and reflects the diversity and fascination of the Georgian wine world.

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