• The home of wine
    With an 8,000-year history of winemaking,
    Georgia is the original land of wine. Meaning
    'land of farmers' in Greek, Georgia is a
    fertile valley between the Caucasus, with
    over 500 unique grape varieties and
    especially, the real way of making wine.
  • Unique varietals
    While there are around 5,000 grape varietals
    in the world, only about 20 make up most of
    the world's production, with about 60 others
    in minor production. With over 500 varietals
    found nowhere else, Georgian wines are truly
    special, giving aromas and flavours that
    surprise even sophisticated wine connoisseurs.
  • Kvevri - the world's original
    Traditionally, Georgian wine is made in large
    clay jars that are buried underground. The wine
    ferments and matures at a natural earth temperature
    of around 15 degrees C, and the clay allows for
    micro-oxygenation to occur. This means the wines
    become high in polyphenols, giving health benefits
    as well as an enhanced mouthfeel, excellent
    structure and superior finish.
  • European-style wines
    Georgia is one of the top-ten producers by
    volume. European-style wines (as opposed to
    kvevri wines) are also made with the unique
    Georgian varities, using the most modern
    equipment and techniques. These wines will
    delight you, and at a very reasonable cost,
    especially when compared to other European

About Georgian Traditional Wine

Traditionally, Georgian wine is made in large, handmade clay jars (kvevri), which are buried in the ground. Making kvevri is an art, and good kvevri are greatly sought after. Clay allows a small amount of air to penetrate into the wine (this is called micro-oxygenation) during maturation, so the tannins from the grape seed are polymerised (joined together) into polyphenols. Polyphenols are antioxidants and have health benefits. Typically, kvevri wines will have ten times more polyphenol content than regular European style wines.

Fermentation and maturing in the ground means that the process stays at earth temperature, on average 15 degrees Centigrade, and this allows for slow and steady maturation, extracting a great deal of flavour from the skins and seed.


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