Georgia is cradle of wine. Georgian people knew unique technology of making and keeping wine 8000 years ago. Georgians are keeping this knowledge today and they are sharing it to the world known brands. Wine in Georgia is not regarded as liquid only for drinking. It is also called the sacred drink because religious services in Georgian churches are performed with wine. In Georgia, in all churches on famous frescoes and stone decorations one will find numerous images of grapes and vines. Georgia also converted to Christianity with St. Nino’s cross made of vine branches in the III century.
Three methods of making the wine are known around the world. Two of these methods are Georgian; “Kakhuri” and “Imeruli,” which differ from one another. In Kakheti grape juice is boiled with whole grapes and kept for two weeks. In Imereti the process begins by extracting the juice into other containers and boiled. Imeruli wine is distinguished by lightness and agreeable taste. The following kinds of grapes grow in Imereti: Tsistka, Tsolikauri, Ochkhanuri, Krakhuna, Saperavi, Aladasturi, Jvarisa and others. Native lands of these grapes are Baghdati, Vani, Zestaponi and Terjola regions. Wine is prepared in large pitchers (called “kvevri” in Kakheti and “churi” in Imereti). They are earthenware pottery with a capacity of more than 1 ton. According to tradition these pitchers are buried in the ground, which preserves the wine at a consistent temperature. Archeologists have found
pitchers full of wine in Georgian territory which are aged more than 8 thousand years. These two ancient winemaking methods are used today as the best way to prepare and