Georgia is an ancient country located on an isthmus of land between the Caspian and Black Seas. Known in ancient times as Iberia and Colchis this was the portal connecting Europe and Asia, the shortest land route between western and eastern civilizations. This has allowed for many ancient cultures to contribute to the formation of Georgia’s layered past, having neighboring traditions interwoven with Georgia’s own distinct indigenous traditions. Georgia’s claims to fame are delicious local cuisine, 8,000-year-old living wine tradition, one of the world’s most sophisticated forms of musical polyphony, and nature that boasts of awe inspiring alpine highlands, tropical coastal regions, deciduous rainforests and open steppes and deserts, all spotted by ancient monasteries, and unique architecture. Discover Georgia, a Eurasian treasure trove of culture that has withstood time.
Area: 69,700 sq. km
Borders: Southeast – Azerbaijan, Southwest – Turkey, North – Russia, South – Armenia
Geography: mountain ranges and hills comprise 80% of Georgian territory
Capital: Tbilisi
Population (2002 Census): 1,092,900
Ethnic groups (2002 Census): Georgians – 83.8%; Azeris – 6.5%; Armenians – 5.7%; Russians – 1.5%
State Language: Georgian
Climate:
– Eastern Georgia = Dry, Continental. Hot summers, mild winter
– Western Georgia & Black Sea Coast = Warm, semi-tropical
Geographically, Georgia is divided into two parts: eastern and western, each of which developed its own distinct culture – Kolkhian (west) and Iberian (east).
• ~300-65 B.C.: King Parnavaz I established Kartli, first eastern Georgian state Creation of Georgian alphabet during this
• 100 A.D.: Christianity first reached Georgia
• 1000-1100: Golden Age of Georgia
• 1340s: Invaders overcame the leaders of Georgia. Country’s economy was devastated, and the thriving cities were reduced to ruins. Georgia was split into separate three parts: Kakheti, Kartli, and Imereti
• 1700: King Vakhtang VI attempted to save Georgia from economic and political collapse, and established the first Georgian printing house
• 1723-1735: Turkish invaders occupied Georgia
• 1783: Treaty of Georgievsk was concluded between the Russian Empire and the kingdom of Kartli-Kakheti
• 1891: Georgia was completely annexed by the Russian Empire. The Russians ignored Georgian habits and traditions and sought to eradicate Georgian language and culture
• February, 1917: The Democratic Republic of Georgia was established with a provisional government
• March, 1917: Georgian church regained its autocephaly and a new patriarch was elected
• May, 1920: Russia recognized Georgia’s independence
• 1921-1991: The Soviet Socialist Republic of Georgia was one of the 15 constituent republics of the Soviet Union
• 1989: Georgia was one of the first Soviet republics to take steps towards independence.
Georgia has an 8,000-year history of continuous winemaking, evidenced by numerous archeological discoveries. Georgians have shared a love of grapes from time immemorial and remain loyal to it now. Numerous displays related to winemaking practices dating back thousands of years are kept in Georgian museums.
Qvevri-type vessels from the Neolithic era were found during different archeological discoveries, as were fossilized domesticated vine seeds, tartaric acid sediment on the fragments of wine vessels, and the dust of cultural grapevines. The use of ancient Georgian qvevri confirms that Georgia is truly an historic winemaking country.
With the spread of Christianity, when wine became associated with the blood of Christ, vineyards and wine in Georgia gained even greater importance. Georgians considered wine a holy drink and often donated it to the saints and the church.
The majority of linguists agree that the word “wine” supposedly derived from the word “Ghvino”, with the root word “ghv”.
Wild vines are widespread in Georgia. Along with the wild vine, over 500 species of grapes are grown, a greater diversity than anywhere else in the world, with around 40 of these grape varieties being used in commercial wine production.
Georgians have been engaged in viticulture and winemaking for almost 80 centuries. During this period, they developed a rich culture around the grapevine and wine, as well as a great diversity of grape varieties. Wine vessels were improved, and the culture of qvevri established. Kakhetian and Imeretian winemaking technologies were also established.
The 19th century is considered one of the most important periods in the history of Georgian wine. In the beginning of the 1890s, the wines Tsinandali, Mukuzani, Napareuli, and Teliani were produced on a regular basis. During the same period, a well-known German wine expert named Lenz created a wine cellar where Georgian and foreign vines were cultivated. Viticulture was also developed in Tbilisi after the German colonists settled in the city’s suburbs and imported foreign vines into the country.
At the same time, Georgia participated in multiple wine exhibitions. Georgian winemaking took a respectable place within the winemaking community at the Paris exhibition in 1900s. This included pictures of the wine cellar of “Kakhetian Princely Viniyards,” manuscripts depicting a rather big collection of grape clusters (Rkatsiteli, Saperavi, Tavkveri, Tita, etc.), as well as wine samples in bottles, small casks (tikebi), etc. After this success, Georgian wine paved the road in the international arena and attained great success.
Wine Region Map of Georgia
Georgian wine growing regions are divided according to their viticulture zones and micro-zones. The following are the main wine growing regions of Georgia:
– Located in the east of Georgia
– Kakheti is the most important Georgian winemaking region
– It contributes to 70% of all Georgian wine
– Vineyards are mostly grown along banks of Alazani River and northern slopes of the Tsiv-Gombori Mountain Range and foothills of Caucasus Range
– Climate is subtropical
– South-eastern part of Kakheti is open, therefore moderate climate (mild winters, hot summers)
– The best quality wines come from the Alazani and Iori basins
– Varies from dry to naturally semi-sweet to sweet wines
– Top quality wines are made using Kakhetian grape variety and winemaking techniques adopted from European and traditional winemaking
– Saperavi is often grown in Kakheti region, which produces high content of phenolic compounds and tannin.
– Located in western Georgia
– It is divided into upper and lower Imereti
– Moderately humid climate (from the Black Sea)
– One of the most diverse regions of Georgian winemaking
– Known for using traditional winemaking methods, but less must is added to chacha
– The must is put into a “Churi” (a term used in Imereti, equivalent to qvevri) and buried in the ground
– The earth keeps the Churi at a constant temperature to preserve it.
– Located in northern Georgia
– Georgia’s smallest wine region
– Grows rare grape varieties and sweet wines (in some places, grapes are harvested if only the sugar levels reach 23%)
– Vineyards are usually grown on slopes of the River Rioni gorge, and slopes of Caucasus Mountains
– The micro-zone climate results in high sugar content and acidity in the Imeretian grape variety.
The Qvevri winemaking tradition can be found throughout Georgia, in rural as well as urban areas. Georgians consider it to be the most important attribute of their cultural identity. The history of making wine in traditional qvevri vessels has existed for at least 8000 years and still continues today. Qvevri wine is unique for its rich chemical composition, its distinctive bouquet and taste, and for its nutritional and curative qualities.
Qvevri is a traditional Georgian vessel used for making, ageing and storing wine. It is made of a special type of clay specifically suited to this purpose. Traditional places for qvevri making are villages of Atsana (Guria), Mkatubani, Shrosha, Tqemlovana, Chkhiroula (Imereti) and Vardisubani (Kakheti).
The egg-shaped vessel is buried in the ground to guarantee an optimal temperature for ageing and storage of wine. The egg-like shape favors the processes inside: the “ChaCha” (grape skins, stalks and pips) sinks to the bottom, causing the wine to be enriched by volatile and non-volatile elements.
Qvevri wine quality is influenced by the quality of the qvevri cleaning process that needs to be done each year before making wine. The cleaning process involves washing the vessel with herbal cleansers and water. Qvevris are traditionally disinfected with sulphur vapours. The internal surface is sometimes lined with beeswax, and the outer surface is traditionally covered with a lime-based mortar before burying.
Winemaking
The winemaking process for qvevri wines sees the grapes are pressed, then the must and the ChaCha (grape skins, stalks, and pips) are put into a qvevri. The mixture fills the vessel to approximately 80-85% full. As fermentation progresses, the mixture is stirred 4-5 times every day. When fermentation is complete, the qvevri is filled with the identical mixture and sealed, then left to age for 5-6 months.
Different qvevri winemaking methods are defined by factors such as soil or climatic conditions.
– In Kakheti, Eastern Georgia, the grape must is fermented, aged, and stored in contact with the ChaCha for 5-6 months.
– In Imereti, Western Georgia, the grape must is fermented in qvevri with partial addition of ChaCha
– In the Black Sea Coast, and Racha-Lechkhumi, Western Georgia, the crushed grapes are left in the wine press for 4-5 days before pouring into the qvevri for fermentation. It is then left in the qvevri to mature until the following spring.
Each method involves alcoholic fermentation using natural yeasts without any additives. The qvevri facilitates the processes of fermentation and ageing with the minerals that are part of its composition. This has a favorable effect on the taste and quality of the wine. It is thought that by being placed underground, the grape must – bursting with the sun’s energy – absorbs the energy of the soil and becomes part of nature.
Learn about the different varieties of white grapes used for Georgian winemaking:
Not to be mistaken with Mtsvane Kakhuri, the Goruli Mtsvane grape is from the region of Kartli and Imereti. The grape ripens during the middle to end of September where yield is medium. It has high resistance to mildew, and some resistance to oidium and frost. The grape of Goruli Mtsvane is used for making high quality table and sparkling wines. The table wine is yellowish, sufficiently full and fresh. The sparkling wine has high quality and harmonious taste. Goruli Mtsvane is lively and produces notes of lime, wild flowers and spring honey.
The Rkatsiteli grape is a traditional grape variety of Kakhetian wine, though it is also widespread throughout all regions of Georgia. The grape ripens between mid-September to mid-October. Rkatsiteli shows medium resistance towards mildew and has also little resistance to oidium. It is relatively resistant towards phylloxera and it has good resistance towards winter frosts and drought. This grape produces high-quality classical (European) and traditional Kakhetian (qvevri) wines. It produces table wines, regional wines, and appellation-controlled wines (sometimes may be seen to produce dessert wines, fortified wines, and brandy). The yield is often approximately 2kg per vine. This grape is often blended with the Mtsvane Kakhuri grape.
The Mtsvane Kakhuri grape is a Kakhetian wine that is also one of Georgia’s most ancient varieties of grape for wine, and may have appeared before Rkatsiteli in winemaking. Mtsvane Kakhuri reaches the peak of ripeness during the second half of September. It produces high-quality, classical (European), and traditional Kakhetian (qvevri) wines, as well as table wine, regional wine, and appellation-controlled wines. Mtsvane Kakhuri is often blended with Rkatsiteli to add aroma and delicacy to the wine. The wine produces hints of vineyard peach, fruit trees in bloom, and mineral overtones.
Kisi is a white grape variety that is indigenous to the Kakheti region, and grows in the Eastern part of Georgia. It is scientifically a hybrid of Mtsvane and Rkatsiteli. Kisi is a late-budding variety, and is relatively resistant to frost, drought, and downy mildew. It is susceptible to powdery mildew and black rot. Kisi generally produces a small yield ripens in the last two weeks of September. It produces high-quality, classical (European), and traditional Kakhetian (qvevri) wines. When produced in the classical style, it produces floral flavors of pear, citrus and green tea. When produced in the Kakhetian style, the wine produces a more apricot mango, lime, orange, and walnut characters.
Krakhuna is widely spread in the region of Imereti, where it produces one of the strongest and most full-bodied Imeretian white wines. Krakuna is less resistant towards mildew and more resistant towards oidium (in some places) than other local varieties, but is highly frost resistant. Krakhuna wines are high in alcoholic content, straw colored with tints of golden sunlight. Common aromas from Krakhuna wines are ripe fruit, such as apricot, banana, or honey. It has great potential for ageing and becomes deeper and more interesting after a few years.
Learn about the different varieties of red grapes used for Georgian winemaking:
Saperavi is an old Georgian variety, in which can be found in every vineyard of the Kakheti wine-making region and almost all the other regions of Georgia. The grapes ripen during the second half of September, and are harvested until the second half of October. Saperavi has medium resistance towards the main fungal diseases. It is more frost-resistant than most Western European varieties, but not as resistant as Rkatsiteli and Mtsvane Kakhuri. These grapes produce high-quality dry red wines that have great potential for ageing, though they also do produce sweet, semi-sweet, and rosé wines. Saperavi Kakhetian-style dry table wines have deep color, pleasant aroma, full and strong taste.
Tavkveri is a grape variety from the region of Kartli, though it is also found in Kakheti. This late ripening grape grows well in deep clay and sandy soils and produces interesting dry red or rosé wines with aromas of wild roses and red fruit. Tavkveri is highly susceptible to downy mildew and grey mold during rainy seasons. It can produce both classic and qvevri styles, both of which demonstrate bright cherry, herbal and earthy notes.
Shavkapito denotes “vine with a black cane”, and is widely found in the region of Inner Kartli. Some modern winemakers produce strong, full-bodied traditional qvevri wines that display notes of vegetation and berries. Shavkapito grapes are generally light with a pinkish color, best for producing red and pink sparkling wines.
This Georgian red grape variety is widespread in the region of Imereti. Otskhanuri Sapere grapes ripen between mid-October and the end of October and generally produce a bright raspberry color. Young wines of this grape will have strong notes of vegetation and demonstrate roughness on the palate. With age, they become deep, elegant, and rich with a long finish.
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