Georgian Wine: the World’s Oldest Winemaking Tradition and Unique Varieties
Grape cultivation and winemaking traditions have flourished in many countries, but few are aware that research confirms Georgian wine is the oldest in the world.
Georgian cuisine and winemaking are renowned globally for their rich diversity and exceptional flavors. Here, you can savor a wide variety of traditional dishes, each perfectly paired with its corresponding wine.
History of Georgian Wine
In 2015, researchers exploring the origins of agriculture discovered ancient clay containers from 8,000 years ago during an archaeological excavation in southeastern Georgia. This Neolithic-era site is a collaborative initiative between the Georgian National Museum and the University of Toronto.
Archaeologists discovered wine remnants in the ruins of a settlement and studied several clay vessel fragments found there. A chemical analysis of the clay vessels revealed deposits of calcium salts of tartaric acid, a component of wine. These deposits confirmed that the clay pottery once contained wine or grape juice.
This discovery confirmed that the relationship between humans and the vine began as early as the 6th millennium B.C., including not only the first cultivated vine but also the earliest remains found within the territory of Georgia.
Archaeological discoveries now provide tangible proof to bolster Georgia’s assertion as the world’s oldest wine-producing nation.
The country has an uninterrupted tradition of winemaking spanning at least 8,000 years. This rich heritage is reflected in the prevalence of wine and vine motifs in Georgian folk art and cultural artifacts.
Located at the intersection of Europe, Asia, and the Middle East—and benefiting from a climate and landscape ideal for grape cultivation—ancient Georgia provided wines and vines to the earliest cities of the Fertile Crescent, including Babylon and Ur.
Winemaking as the main industry in Georgia is mentioned in Assyrian, ancient Greek, and Byzantine sources. Xenophon, Apollonius of Rhodes, Strabo, and Procopius wrote about it.
Some linguists claim that the word “wine,” common in various languages worldwide, has Georgian roots. Supporters of this point of view see a semantic connection with the Georgian name of the product “Ghvino” (“ღვინო”), which comes from the word “Gvivili,” meaning fermentation.
Qvevri: A Unique Georgian Winemaking Tradition
The ancient Georgian method of making wine in Qvevri has no analogs in the world.
When humans started using clay, dated to the Neolithic period, large vessels began to appear in Georgia. These are regarded as the forefathers of Qvevri.
In Georgia, wine has been made in Qvevri for centuries. It is a large clay vessel buried in the ground, used for pressing grapes, fermenting the juice, and then sealing it hermetically.
Georgians believe that Qvevri is where wine is born, grows, matures, and ages.
There are two main centers of Qvevri making in Georgia: Western Georgia in Upper Imereti and Kakheti.
Qvevri-maker is not a usual profession. This knowledge is inherited from generation to generation, combining expertise with a mystic intuition.
Qvevri, as Qvevri-makers say, is constructed only in a closed environment where the air is still—not even the slightest breeze. Furthermore, the temperature must be even.
It is built like a house, step by step, making circular layers, maintaining humidity, and drying consequently. No particular instrument is used in building a Qvevri. Every professional knows that disregarding these steps will cause fresh clay to drop and be destroyed.
Once the building is completed, the final stage begins—the Qvevri is dried out. The Qvevri-maker bakes several at a time, and a single mistake can ruin everything.
Kakhetian wine containing tannin is famous for its medicinal properties and acquires an orange color. When you make wine with Dedo (pomace), all the richness of its skin is slowly transferred to the wine.
In 2013, the ancient Georgian traditional Qvevri wine-making method was granted the status of a UNESCO intangible cultural heritage monument.
Marani: The Georgian Wine Cellar
A Marani is a building designed for grape pressing, wine production, and storage.
In ancient Georgia, marani had both technical and religious significance. During invasions, some church rites, such as wedding ceremonies and baptisms, were performed in the wine cellar when churches and monasteries were raided. There are two types of marani in Georgia—open and closed.
Closed cellars are common in Eastern Georgia. This type of cellar is well adapted to the natural conditions of Eastern Georgia, protecting the wine from frost in winter and heat in summer.
Open cellars are typical in Western Georgia and are designed to accommodate the region’s humidity.
Rtveli: Georgia’s Grape Harvest Celebration
The tradition of Rtveli has been practiced in Georgia for centuries. Harvesting in Georgia is not just about picking grapes; it is also a festive occasion combined with hard work.
Georgians traditionally determine the day of Rtveli by observing the moon, and this day typically coincides with good weather.
Rtveli in Georgia begins in September in Kakheti with the Rkatsiteli harvest and ends in December with the Chkhaveri harvest in Guria.
Family members and relatives usually gather for the harvest, which starts early in the morning. It is important to crush the harvested grapes on the same day because if they are left overnight, they will spoil.
The Art of Georgian Winemaking
Preparing Qvevri to keep the wine, producing it, and maturing it is a long process.
The grapes are squeezed out in a Satsnakheli. It is a tool used for pressing grapes, which can be crafted from wood, clay, or even stone.
Traditionally, the grapes in the Satsnakheli are pressed by foot. Although modern automatic and manual presses are now available, Georgian farmers insist that foot-pressed wine has a unique flavor. Why is that? Foot-pressing doesn’t crush the klerti (stems). If the unripe stems are broken, the wine can become tangy, astringent, and less enjoyable to drink.
The juice, along with the skin and seeds (also known as Dedo), is transferred to a Qvevri. It undergoes fermentation for about two weeks. It is mixed with a special instrument called Samtita. After this process, the Qvevri is sealed and the juice is allowed to mature.
The maturing process in Kakheti takes 3-6 months, while in Western Georgia it takes less time.
Finally, using a vessel for wine filtration and a pump, the wine matured together with the grape pomace is transferred to a clean Qvevri.
The Unique Charm of Georgian Amber Wine
Amber wine is produced using the unique Qvevri technology, an ancient Georgian traditional method of winemaking.
Compared to traditional Qvevri wine, amber wine is lighter and has a more vibrant character. It is also characterized by moderate tannins, setting it apart from European wines.
The process of making amber wine is different. Fully ripened grapes are hand-picked, then pressed without the stem, and alcoholic fermentation begins. This process takes 10-12 days in stainless steel tanks.
In contrast to the traditional Qvevri method, the wine only remains in contact with the grape pomace for about a month and a half. After this period, the wine is separated from the grape pomace and transferred to a new tank for further refinement. Finally, it undergoes filtration and is bottled.
Discovering Georgian Grape Varieties
According to detailed studies, Georgia is home to 525 grape varieties, with the majority—80 varieties—found in Kakheti, which is unsurprising. Although wine is produced in every region of Georgia, Kakheti is recognized as the primary center of viticulture.
The remaining varieties are distributed as follows: 72 in Kartli, 26 in Meskheti-Javakheti, 74 in Imereti, 50 in Racha-Lechkhumi, 59 in Guria, 60 in Samegrelo, 53 in Adjara, and 51 in Abkhazia.
Additionally, scientists have identified over 400 forms of the wild vine, the ancestor of the cultivated vine, throughout Georgia.
In Georgia, grape varieties are classified into wine and table grapes. Among the wine varieties, the most notable and high-quality are Rkatsiteli, Saperavi, Mtsvane, Khikhvi, Kisi, Chinuri, Tsolikouri, Tsitska, Krakhuna, Aleksandrouli, Ojaleshi, Chkhaveri, Aladasturi, and others.
Where and What to Drink in Georgia
No matter your preference, Georgia offers a wine to suit every taste. Each region pairs its wines with local dishes, creating a unique gastronomic experience.
Tbilisi – in the capital, you can sample wines from every corner of the country, with specialized wine bars and restaurants offering an extensive selection.
In Kakheti, known for its deep-rooted wine traditions, don’t miss the chance to taste Rkatsiteli, Saperavi, Kisi, and Kindzmarauli, best enjoyed with Kakheti’s famous dishes like Mtsvadi and Khashlama.
In Kartli, savor the rich flavors of Goruli Mtsvane and Chinuri wines.
Imereti offers the naturally sparkling Tsitska-Tsolikauri and the bold, flavorful Krakhuna wines.
Samegrelo will surprise you with the exquisite Ojaleshi wine, paired with the region’s diverse cuisine.
In Racha-Lechkhumi, the legendary Khvanchkara wine, one of the most expensive varieties globally, is best enjoyed with regional specialties like ham, Khachapuri, Lobiani, and Shkmeruli.
Guria and Adjara regions invite you to experience the renowned Chkhaveri, paired with local delicacies that promise to delight your palate.
Wine, culture, folklore, customs, cuisine, and the bond between Georgian hosts and their guests form the backbone of Georgia’s rich history. Explore the labyrinth of Georgian wine and embark on a journey that will undoubtedly draw you back to this enchanting country time and again.
