In the heart of the Caucasus Mountains, bordered by Russia to the north and Turkey to the south, lies a small country with an outsized legacy in the world of wine: Georgia. It’s not only one of the oldest wine-producing regions in the world, but also home to a uniquely traditional style of winemaking that continues to influence vintners across the globe.
Where Wine Was Born
Archaeological discoveries in Georgia have reshaped our understanding of viticulture’s origins. In 2017, excavations in the Kvemo Kartli region unearthed 8,000-year-old pottery fragments containing traces of tartaric acid and grape pollen, evidence of the world’s earliest known winemaking. These findings pushed back the global wine timeline by nearly a thousand years, confirming Georgia as possibly the true cradle of wine. But beyond the artifacts lies a living tradition, because for thousands of years, wine has been deeply embedded in Georgian culture, religion, and hospitality. Wine is poured at every supra (feast), raised in elaborate toasts led by a tamada (toastmaster), and viewed as a bond between people, land, and history.
The Qvevri Fermentation Method
What sets Georgian winemaking apart is the continued use of Qvevri. large, egg-shaped clay vessels buried underground. Grapes are crushed and placed into these amphora-like containers along with their skins, stems, and seeds, then sealed and left to ferment naturally for months. This ancient technique not only predates modern barrels but also imparts distinct textures and earthy complexity to the wines. Qvevri winemaking is now UNESCO-listed as part of Georgia’s cultural heritage, and its revival has inspired a wine movement that preserves low-intervention practices.
Indigenous Grape Varieties
Georgia is home to more than 500 indigenous grape varieties, a diversity unmatched by any other country. While only a fraction are used commercially today, the most prominent include:
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Rkatsiteli – A versatile white grape known for its crisp acidity and compatibility with Qvevri aging. Often citrusy, herbal, and mineral-driven.
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Saperavi – Georgia’s flagship red, and one of the rare teinturier grapes with red flesh. Deeply colored, full-bodied, and capable of long aging.
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Mtsvane – A fragrant white grape that balances floral aromatics with good acidity.
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Kisi – Often used in amber (orange) wines, offering rich stone fruit, honey, and spice notes.
Wine Styles
Georgian wines come in three main forms:
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White wines, typically made from Rkatsiteli or Mtsvane, ranging from fresh and fruity to structured amber wines made in qvevri with extended skin contact.
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Red wines, dominated by Saperavi, can be dry, semi-sweet, or aged, with powerful dark fruit and robust tannins.
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Amber wines, often confused with orange wines, are made by fermenting white grapes with their skins in qvevri, resulting in wines with tannic grip, oxidative depth, and unique flavors.
In addition, regions like Khvanchkara and Kindzmarauli are known for their naturally semi-sweet reds, a nod to the Soviet-era palate that still finds fans today.
Top Producers
Georgia’s wine renaissance has seen both ancient methods and modern excellence thrive side-by-side. Here are five producers leading the charge:
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Pheasant’s Tears – A pioneer of the natural wine revival, using only indigenous grapes and traditional qvevri methods in Kakheti.
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Teliani Valley – One of Georgia’s largest and most consistent producers, offering a range of traditional and modern styles.
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Shumi Winery – Known for experimental blends and the preservation of rare grape varieties.
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Lopota Estate Winery – A boutique producer tied to a luxury resort, combining modern precision with qvevri heritage.
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Château Mukhrani – Reinvigorating a 19th-century royal estate, Mukhrani blends history with high-end winemaking and European flair.
Image Credit: https://gwa.ge (Georgia Wine Association)
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