Tradition worthy of UNESCO

The traditional method of wine production in Georgia uses egg-shaped clay amphoras called qvevri. Most often they are buried in the ground, thanks to which the wine has the right temperature for fermentation. This technique caught the attention of UNESCO, which placed it on the list of the intangible cultural heritage of mankind.

Georgia is the cradle of winemaking

There are several countries that consider themselves the cradle of winemaking. The truth is that only one of them can carry that title, and that is Georgia. Wine has been produced here for at least 8,000 years. Nowhere else in the world has there been evidence of wine-making for so long. To this day, wine in this country is produced using the traditional Georgian method that Georgians developed over 8,000 years ago.

Tamada, toastmaker

In Georgia, drinking wine is so important that each feast has its own Tamade, a witty, open and enthusiastic person. It is Tamada's duty to make sure the glasses are full, glasses are poured with each Tamada's toast. Traditionally, no one is allowed to drink between toasts.

Heavenly country of wine

Legend has it that when God gave each country land, Georgians, as usual, were late. However, when their excuse was to drink wine in His name, God was so impressed that He gave them the only land He had left for himself.

This heavenly country has the largest number of vines per hectare in the world. While more than 70% of all Georgian wine is produced in Kakheti, there are seven other wine regions: Racha, Kartli, Imereti, Samegrelo, Guria, Samcche-Javakheti and Adjara.