Georgia's winemaking legacy, dating back to 6,000 BCE, centers around the qvevri - egg-shaped clay vessels buried underground. Archaeological excavations have unearthed qvevri containing wine residues from the Neolithic period, confirming Georgia as the world's oldest known winemaking region.
The qvevri method involves fermenting whole grape bunches, including skins, stems, and pips, in these earthen vessels. The earth's consistent temperature creates ideal fermentation conditions, while the vessel's shape promotes natural circulation. This technique produces wines with complex phenolic structures and distinctive amber hues.
Georgian winemaking survived centuries of invasions and Soviet collectivization, preserved in monasteries and family cellars. The country's diverse terroir spans from the humid west to the continental east, supporting over 525 indigenous grape varieties. Traditional varieties like Rkatsiteli and Mtsvane continue to demonstrate the remarkable aging potential of qvevri wines.
In 2013, UNESCO recognized Georgian qvevri wine-making as an Intangible Cultural Heritage, acknowledging its historical significance and ongoing cultural importance. Today, this method influences natural winemaking movements worldwide, proving that ancient wisdom often holds the key to innovation.
