kartuli marani

WINERY CELLAR

Georgian wine

Georgia – The Birthplace of Wine

The history of Georgian wine begins 8000 years back – three thousand years before mankind came up with writing and five thousand years prior to the beginning of the Iron Age. Georgia has prided itself on high quality wine production and defined itself as a cradle of wine for centuries, but it was only recently that latest archeological findings and material evidence proved it all as truly authentic. Archeological excavations in the hulaveri Valley (60 km from Tbilisi – the capital of Georgia) discovered cultivated grape seeds and a clay vessel (used for wine fermentation and storing), dating back to 6000 BC. In addition to the oldest known scientific proof of wine creation, Georgian culture has proved its authenticity by several other astonishing facts, such as 525 out of 4000 grape varieties in the whole world being Georgian, having all unique Qvevri wine-making technique that can only be found within the country, Georgian alphabet letters being modeled after the shape of the vine shoots and many more. According to one of the oldest Georgian traditions, soldiers wove a piece of grapevine into the chain mail protecting their chests, so when they died in battle, a vine would sprout not just from their bodies, but from their hearts.

The ancient traditions of vine growing and winemaking in Georgia have even been mentioned in the oldest works of Apollonius of Rhodes and Homer. Western word “wine” most likely also came from the Georgian word – “Gvino”.

The Qvevri Winemaking Method

Qvevri wine-making technique is a unique Georgian traditional winemaking method practiced throughout the country, particularly in the villages where unique grape varieties are grown. Qvevri is an egg-shaped clay vessel that is almost completely buried underneath the ground, leaving only the top part of the vessel above the ground. It is usually used for making, ageing and storing wine. The wine-making process involves crushing the grapes into the clay vessel and letting the wine material ferment with the skins, stalks and pips inside the Qvevri during 5 to 6 months. Clay is a perfect material for wine as it provides stable temperature underneath the ground, allows the wine to breathe through the clay pores and the egg-like shape causes all the sediments to sink down to the bottom, leaving perfectly clear wine at the top. Knowledge of Qvevri production and wine-making is passed down by families, neighbors, friends and relatives, allowing the next generations to save and protect the unique winemaking technology as a treasure that belongs to the whole mankind. In 2013, UNESCO added the ancient traditional Georgian winemaking method using the Qvevri clay vessels to the UNESCO Cultural Heritage List.

8000 BC

Georgia is considered by many to be the birthplace of wine, and its history can be traced back over 8000 years when the people of the South Caucasus discovered that if wild grape juice was buried in a pit over winter, it turned into wine

8000 BC
6000 BC

This knowledge was nourished by experience, and from 6000 BC inhabitants of the current Georgia were cultivating grapes and burying clay vessels, Qvevris, in which to store their wine ready for serving at ground temperature

6000 BC
3000 BC

The continuous importance of winemaking and drinking in Georgian culture is also visible in various antique works of art. Many of the unearthed silver, gold and bronze artifacts of the 3rd and 2nd millennia BC bear chased imprints of the vine, grape clusters and leaves

3000 BC
2000 BC

he State Museum of Georgia has on display a cup of high-carat gold set with gems, an ornamented silver pitcher and some other artifacts dated to the 2nd millennium BC. From classical Antiquity, Georgian museums display a cameo depicting Bacchus, and numerous sarcophagi with wine pitchers and ornamented wine cups found in ancient tombs

2000 BC
4th Century AD

From the 4th century AD, wine has gained further importance in Georgian culture due to Christianization of the country. According to tradition, Saint Nino, who preached Christianity in Kartli, bore a cross made from vine wood. For centuries, Georgians drank, and in some areas still drink, their wine from horns (called kantsi in Georgian) and skins from their herd animals

4th Century AD
19th Century

Prince Alexander Chavchavadze built wine cellar and wine factory in his estate in 30-s of 19th Century. He also started collecting wine collection and today Tsinandali Oenotheque counts over 16 500 historic bottles of wine starting from 1814 till today. Among them should be distinguished Polish Honey (1814) Château d'Yquem (1861) and first Georgian bottled wined of 1841, Saperavi (This is the oldest bottled wine in Georgia)

19th Century
20th Century

During Soviet times wines produced in Georgia were very popular. In comparison with other wines from Moldavia and Crimea that were available on the Soviet market Georgian wines had been preferable for Soviets. In 1950 vineyards in Georgia occupied 143,000 acres but in 1985 already 316,000 acres due to increasing demand. In 1985 wine production was 881,000 tons. During Mikhail Gorbachev's anti-alcohol campaign, many old Georgian vineyards were cut off

20th Century
21th Century

Now, yearly export of Georgian wine is about 100 million bottles. Georgia ranks 2nd (in terms of volume) in grape production in the former Soviet Union behind Moldova, and Georgian wines have always been the highly prized and sought after. Currently, the wine is produced by thousands of small farmers (using primarily traditional techniques of wine-making), as well as certain monasteries, and modern wineries

21th Century

kartuli marani

WINERY CELLAR

Georgian wine

8000 BC

6000 BC

3000 BC

2000 BC

4th Century AD

19th Century

20th Century

21th Century