The cradle of winemaking!

It is not for nothing that Georgia is called the Cradle of Winemaking - more than five thousand different varieties of grapes have been grown here for a long time.

Based on the foregoing, that Georgia is one of the main centers of the emergence of the grapevine and the birthplace of cultural viticulture, it is impossible to make a rating of Georgian wines, since each has a special taste and aroma and it would be wrong to single out one of them. There are a great variety of them: white, red, dry, semi-sweet, fortified. Accordingly, all brands are in great demand and very much loved!

Real Life Georgia

In the world of winemaking, Georgia is known for its Kakhetian production technology - this is a way of special storage of the solar drink not in barrels, as is customary throughout the world, but in qvevri jugs - which holds five thousand liters.

Qvevri are buried in the ground to the very neck, which allows you to store the drink under conditions of approximately the same temperature of 14 °, which is considered the most successful for fermentation.

Until now, grape must in Kakheti is crushed with feet and the excellent quality of Georgian wine is famous and unique, precisely because of this method. Fermentation lasts 3-4 months.

Грузинское вино

It is generally accepted that wine ages and improves over time.

In reality, this is characteristic of only some wines, and very few. How many exactly is a debatable question.

The properties of wine differ depending on the year it was harvested, since each year is characterized by its own weather, its number of sunny days and rains, temperatures, and so on, and many factors also affect the properties of wine: land, weather, technology, harvest year, etc. etc.

If the grapes are harvested later, almost overripe, there will be more sugar in them than in early grapes. Usually, the sweeter the grapes, the sweeter the wine.

And the further south the grape grows, the sweeter it is usually.