Oldest wine in the world
It is in Georgia that the oldest evidence of winemaking has been discovered, with traces of wine found on clay vessels dating back approximately 8,000 years. If we look at the word “wine” itself, the roots of this word can also be traced back to Georgia, where the original term is ღვინო (ghvino).
Georgia has also made a significant contribution to wine classification by introducing a new color of wine—amber (sometimes referred to as orange or, less commonly, copper). Amber wines are produced from white grape varieties, but they gain their deeper flavor, complex rich aroma, and characteristic intense golden color from the process of fermenting the grapes in their entirety after crushing, without separating the juice from the skins and seeds, and often including the stems as well. In other words, amber wine is made from white grape varieties using the production technique of red wine, where the seeds and skins remain in prolonged contact with the fermenting grape juice.
It’s all about quevri
A quevri is a traditional Georgian winemaking vessel that has been used for thousands of years. The production of wine in quevris began in the Caucasus around 8,000 years ago, and Georgia is considered the birthplace of this ancient winemaking method.
A quevri is a large ceramic container shaped like an amphora. These vessels come in various sizes, ranging from small ones holding several dozen liters to enormous ones capable of storing several tons of wine. The clay used to make quevris is sourced from deposits in Western Georgia and has absolute neutrality toward the wines contained within them. Traditionally, quevris are buried in the ground, which helps maintain a constant temperature during the fermentation and aging processes.
Hand-harvested grapes are placed in the quevri along with their skins, seeds, and sometimes stems. This process, known as “skin-contact vinification,” allows the wine to extract more tannins, aromas, richness, and density. Natural fermentation occurs in the quevri buried in the ground, allowing it to maintain a stable temperature, which is crucial for the consistency of the process. Fermentation can last from several weeks to several months, depending on the grape variety and the desired outcome for the winemaker.
Sometimes, after fermentation, the wine is left in the quevri for further aging. This stage can last from several months to several years. Here, the earth surrounding the quevri helps maintain a constant temperature that contributes to the natural stabilization of the wine.
The prolonged contact with the grape skins and the natural fermentation process results in wine with rich flavor, deep aroma, and unique texture—qualities that cannot be achieved by other methods.
As well as that, winemaking in quevri represents a living connection to ancient traditions and millennia of history. In recent years, interest in wines produced in quevris has significantly increased. Many wineries around the world have begun to adopt Georgian technology, striving to convey the unique characteristics of their grape varieties that can only be offered by this ancient method. In Georgia, quevris remain a symbol of national pride and cultural heritage, and the wines produced in them are considered true works of art.
This is more than just a technology; it is a philosophy and a way of preserving ancient traditions. To taste such wine is to touch the history of a great people and the Georgian land. Winemaking in quevri is the oldest and most authentic method of creating wine that has survived to this day. This method has been recognized by UNESCO as an intangible cultural heritage of humanity, highlighting its significance for global culture and the history of winemaking.
No one country grows as many grape varieties!
Georgia is home to 525 native (autochthonous) grape varieties out of a total of 2,500 varieties that exist in the world. Georgia is a country with a rich winemaking heritage, boasting over five hundred unique grape varieties that grow exclusively within this small nation. This diversity reflects various climatic conditions, soil structures, and ancient winemaking traditions, making Georgian wines special and unique.
Chacha – the tear of the grape
Chacha, less commonly known as araki, is a strong distillate that is a product of one of the most renowned and distinctive traditions of Georgian winemaking culture. Chacha is a cultural phenomenon that reflects the Georgian spirit of hospitality, the art of distillation, and the rich winemaking traditions of the country.
The name “chacha” translates from Georgian as “pomace” or “press cake,” which relates to the main ingredient used in its production. The distillate is made from the grape pomace left over after wine production, allowing for maximum utilization of the harvest and minimizing waste. The tradition of distilling chacha dates back hundreds of years, and this product is often compared to Italian grappa or French marc; however, chacha has its own unique character, aroma, and flavor.
The production of chacha begins with the fermentation of grape pomace, which includes skins, pulp, seeds, and sometimes stems. After fermentation, this mixture is distilled in copper stills, which helps extract the maximum amount of aroma and alcohol from the raw material. The product can have an alcohol content ranging from 40% to 70%, depending on the region and method of production.
Some types of chacha undergo additional aging in oak barrels, which gives a smoother taste and rich aromas of vanilla, caramel, and oak.
However, traditional chacha usually retains its clear color and clean, bright taste with pronounced notes of grape and a hint of spice.
Chacha holds a special place in Georgian culture. It is served at feasts and celebrations as a digestif and symbolizes hospitality and respect for guests. Georgians believe that chacha has healing properties and often use it as a warming remedy or even a cure for colds. Traditionally, chacha is consumed neat in small shot glasses, accompanied by beautifully crafted toasts that are an important part of Georgian gatherings. Sometimes, chacha is used as a base for infusions and liqueurs with added fruits, berries, and mountain herbs.
Today, chacha is gaining increasing recognition beyond Georgia, becoming a hallmark of the country alongside its remarkable wines. Chacha is not only an important symbol of Georgian winemaking but also a part of the cultural heritage that conveys the spirit, traditions, and centuries-old history of the Georgian people in every drop of this exquisite product.
Chacha – the tear of the grape
Chacha, less commonly known as araki, is a strong distillate that is a product of one of the most renowned and distinctive traditions of Georgian winemaking culture. Chacha is a cultural phenomenon that reflects the Georgian spirit of hospitality, the art of distillation, and the rich winemaking traditions of the country.
The name “chacha” translates from Georgian as “pomace” or “press cake,” which relates to the main ingredient used in its production. The distillate is made from the grape pomace left over after wine production, allowing for maximum utilization of the harvest and minimizing waste. The tradition of distilling chacha dates back hundreds of years, and this product is often compared to Italian grappa or French marc; however, chacha has its own unique character, aroma, and flavor.
The production of chacha begins with the fermentation of grape pomace, which includes skins, pulp, seeds, and sometimes stems. After fermentation, this mixture is distilled in copper stills, which helps extract the maximum amount of aroma and alcohol from the raw material. The product can have an alcohol content ranging from 40% to 70%, depending on the region and method of production.
Some types of chacha undergo additional aging in oak barrels, which gives a smoother taste and rich aromas of vanilla, caramel, and oak.
However, traditional chacha usually retains its clear color and clean, bright taste with pronounced notes of grape and a hint of spice.
Chacha holds a special place in Georgian culture. It is served at feasts and celebrations as a digestif and symbolizes hospitality and respect for guests. Georgians believe that chacha has healing properties and often use it as a warming remedy or even a cure for colds. Traditionally, chacha is consumed neat in small shot glasses, accompanied by beautifully crafted toasts that are an important part of Georgian gatherings. Sometimes, chacha is used as a base for infusions and liqueurs with added fruits, berries, and mountain herbs.
Today, chacha is gaining increasing recognition beyond Georgia, becoming a hallmark of the country alongside its remarkable wines. Chacha is not only an important symbol of Georgian winemaking but also a part of the cultural heritage that conveys the spirit, traditions, and centuries-old history of the Georgian people in every drop of this exquisite product.