Georgian wine - an exotic and old-established wine at the same time. But the wines from traditional production are slightly oxidative and tannic. The wine is unsulphurated and reminds of orange wine. Such Kvevris hold 10 to 2000 litres and enrich the wine with a loamy clay. Embedded in the earth and sealed with stone slabs, clay and wood ash, these vessels are used only for the maturation of the stomped wine.
The traditional production with amphorae, called Kvevri or Quevri in Georgian, has been known to Georgians for thousands of years. Thus in Racha-Letschumi there are many semi-dry and sweet wines from Georgia. The rare grape varieties Tsolikouri, Mudjuretuli and Aleksandrouli enjoy the warm and sunny climate and produce a lot of sugar. The two growing regions extend over large parts of the region and are scattered in the valleys and on southern slopes. All kinds of autochthonous varieties are cultivated on the alluvial soils and partly developed in Kvevris, with fewer grape skins and no stems getting into the amphora as in Kakheti. ImeretiaĪ little more to the west lies Imeretien on the rivers Qwirila and Rioni. A large part of the grapes is also used for the production of sparkling wine or spirits. In the sunny climate and spared from precipitation, grape varieties for Georgian wines grow here in the European style. The Cartlia region northwest of Tbilisi also plays an important role for Georgian wine. Almost every farmer owns vines, city names are brand names for local wine, donkey carts transport wine from A to B - Kakheti lives wine. Both conventional and traditional viticulture is cultivated locally.
Two thirds of the grapes come here, mainly the native varieties Saperavi and Rkatsiteli are cultivated extensively. The most important region for high-quality viticulture in Georgia is undoubtedly Kakheti, with the capital of the Telavi region as its centre. But also varieties like Sauvignon blanc, Chardonnay, Merlot or Malbec grow and prosper on the alluvial soil or the calcareous soils of the four growing regions of Georgia. These include local treasures such as Rkatsiteli, Saperavi, Tsolikouri and Siska - difficult to pronounce and easy to enjoy. Georgia has countless autochthonous grape varieties, about 38 of which are approved for viticulture. In Soviet times, for example, the area under vines was about 128,000 hectares today there are still about 60,000 hectares left, on which, however, high-quality wines from Georgia are produced. With the development of new European markets and foreign investments, wine-growing in Georgia is back in good shape, but has not yet reached the size of earlier days. The downfall was followed by a rethink and reflection on the country's tradition and strengths. By the time the country became independent in 1991 at the latest, exports had collapsed, followed by Russian sanctions in 2006. Georgia experienced its first turbulences for the wine industry with the anti-alcohol campaign launched by the Soviet President Mikhail Gorbachev. Georgian wine of modern timesĪs a vineyard of the Soviet Union, Georgia experienced an unparalleled flowering, although the wines were of rather moderate quality. After the capers of the past, Georgian wine is on the rise and promises true experiences with every drop. Ancient vines on ancient vineyards, deeply rooted in mineral soils, hand-picked and matured in either amphora or Caucasian oak. But even if the traditional production of Georgian wine with the help of kvevri, amphorae embedded in the soil for the fermentation of wine, is hardly used any more, there is still a lot of character in the bottles. Churches are adorned with reliefs of grapes, the patron Saint Nino, who is revered by everyone, displays her vine cross and wine is the dominant drink at every festival. Georgian Wines - tradition and identificationĪt every corner you can see the significance that Georgian wine has for the population of this small country in the Caucasus. Always there and here to stay - Georgian wine at VINELLO.
The wine from Georgia enriches every wine cellar with autochthonous grape varieties, traditional production and small concentrated vineyards. Because Georgian wine is a cultural asset - today as it was then - and has recently turned to the international wine landscape.
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