Georgia has one of the oldest winemaking traditions in the world, dating back 8,000 years, and the country is frequently referred to as the birthplace of wine. This small nation, situated between the Caucasus Mountains and the Black Sea, has blended winemaking with spirituality, culture, and identity, making it a way of life. However, the history of wine in Georgia is not just one of tradition, but also one of resilience and international impact.

Archaeological findings from the Neolithic era indicate that wine production in the region dates to 6,000 BCE. Clay vessels called qvevri, which are used to ferment and store wine, have been unearthed in ancient settlements, bearing testimony to this enduring tradition. Georgian culture is strongly rooted in the value of wine, which is symbolic of hospitality, spirituality, and a connection to the country. Every supra, the traditional Georgian feast, is served with wine, which is also an important part of the country’s religious customs. As it was passed down from generation to generation, the qvevri method evolved into more than just a technique, it became a representation of the dedication of the people. Even in the Soviet era, when the need for mass production degraded the quality of Georgian wine, many families kept up small-scale wine making in their homes using age-old techniques.

A diverse landscape of grapes

Georgia has more than 500 indigenous grape varietals, making its wine culture extremely diversified. Popular types include: Saperavi, Rkatsiteli-Mtsvane, and Kindzmarauli. These grape varietals thrive in Georgia’s several areas, ranging from the humid Black Sea coast to the dry, continental environment of Kakheti, the country’s most famous winemaking region. The Georgian winemaking process begins with the grape harvest, which normally takes place between late September and early October, depending on the location.

The harvest, also known as rtveli, is a significant event in Georgian communities. Families and friends assemble to pick grapes, transforming the activity into a social occasion complete with singing, dancing, and feasting. Rtveli is a communal custom that marks the end of the agricultural year. It is frequently viewed as a symbolic occasion that draws people together in thankfulness for the wealth of the land. Once the grapes have been plucked, they are taken to a marani (wine cellar), where the magic of traditional Georgian winemaking begins. The qvevri is important to this process of fermenting and maturing wine in clay pots, which is thought to be the world’s oldest and it is critical in determining the flavor and character of Georgian wines.

The custom of using the qvevri distinguishes Georgian wine from others. These enormous, egg-shaped clay pots are buried beneath the surface and are used to mature and ferment the wine, giving it a unique flavor and consistency. The grapes are crushed after harvesting, then the skins and juice (together with the seeds and stems) are added to the qvevri for fermentation. The wine is allowed to organically ferment for several months once the jar is sealed with clay and kept underground, where the earth’s inherent temperature regulation promotes an even fermentation process, giving it time to acquire its distinct characteristics. This process can take anything between a few months and a year. The egg shape of the qvevri allows the wine to flow freely during fermentation, increasing the depth of flavor without requiring any assistance from the winemaker.

The presence of skins and seeds lends Georgian wines their distinguishing deep flavors and strong tannic structure, particularly in amber wines made with white grapes, while the amber hue is a result of a natural filtration process imparted by the qvevri method, especially in the case of white wines. This age-old technique symbolizes the balance between nature and artistry and has been acknowledged by UNESCO as a component of the Intangible Cultural Heritage of Humanity. Georgian wines are frequently organic and biodynamic, benefiting from the country’s lush valleys and diverse microclimates.

Georgian winemaking is based on natural fermentation, which uses wild yeasts found on grapes and in the environment. In contrast, many modern winemaking procedures use grown yeasts to manage fermentation. The spontaneous yeast fermentation in the qvevri lends distinct, often complex characteristics to the wine that are difficult to recreate in wines created with more conventional methods. The process is naturally organic and requires little to no intervention.

Traditional role of the marani

The marani, or wine cellar, has a distinct position in Georgian households. It serves as both a storage area for wine and a place of worship. Many families, notably in the Kakheti region, have their own private marani where they make wine for family consumption. These cellars are frequently filled with qvevris of all sizes, which have been passed down through generations as family relics. Winemaking in Georgia is still mostly a family affair. Families make wine not only for personal use, but also as gifts for weddings, funerals, and religious holidays. In Georgia, wine is revered as a sacred drink, used in many of the country’s most important rites, and the process of producing it is regarded as both an honor and a responsibility.