The history of the viticulture and dissemination of grapevine in Georgia dates back 8500 BC. Georgia grows close to 500 different varieties of grapes; one of the oldest grape varieties, which is still preserved to this day in Georgia called Saperavi. The wine from Saperavi, is one of the most popular grapes, distinguished by its unique bouquet of flavours.
The oldest wine making method in Georgia, so called 'KVEVRI', which uses the underground clay jars, dates back approximately 5000 years ago; this unique method of storing and fermenting wine is still used as one the traditional Georgian wine making methods.
In the 19th century this region belonged to the governor of the Tbilisi Prince Bagrationi Mukhranki (1812-1895), who has made an enormous contribution, to the European methods of implementation, organization and production of wine.
The assortments of white and red grapes grown on the estate of Vinefera include: Cardinal, Crimson Seedless, Victoria, Alfonso Lavalle, Muscat Hamburg, Michel Palieri, Datieri, Italia, Creemson Seedless and Red Globe.
Georgia-the land of wine-growers Today more than 500 different kinds of wine are being cultivated in Georgia (vitis vinifera) of which 38 are used and officially approved for commercial wine production. Among them are mainly local sorts like Saperavi, Ojaleshi, Rkatsiteli and Mtsvane as well as internationally famous ones like Chardonnay and Cabernet Sauvignon. The most important wine producing district of Georgia, Kakhetia, is located in the eastern part. The local people, the Kakhetians, created their whole way of life through and for the well-being of their vineyards and during the harvest there are wonderful traditional thanksgiving celebrations and festivals. The climate of Kakhetia is quite moderate concerning both humidity and temperature. It is a wonderful place covered with vineyards. Georgian National ''KVEVRI'' Wines
A 'KVEVRI' is a large (800-3500 litres) earthenware vessel originally from Georgia in the Caucasus and dating back to about 8000 BC. It has an inside coat of Beeswax resembles an amphora without handles and is used for the fermentation and storage of wine, often buried below ground level or set into the floors of large wine cellars. The 'KVEVRI' is part of traditional Georgian Wine making the past it was also used for storing grain, butter, cheese, vodka, marinades and a host of perishable foodstuffs, though it was developed primarily for wine making in Georgia. Such large ceramic storage vessels were made in many countries, though none can claim the central importance of large ceramic vessels for wine fermentation. Makers of 'KVEVRI' wine claim that such wine is stable by nature, rich in tannins, not requiring chemical preservatives to ensure its long life and superior in taste. In the wine-making process, grapes are poured into the 'KVEVRI', crushed and left to ferment and mature. Over a period of days, the grape skins are pushed down on the hour and the 'KVEVRI' is finally covered with a suitable-sized stone cap sealed with clay, and left undisturbed for up to two years. When the wine is ready it is pumped out and bottled, after which the 'KVEVRI' is sterilised with lime, ready for re-use. Since the Russian market for Georgian wine has dwindled to a trickle, Georgia has revived this ancient method and is exciting interest around the world. UNESCO added the ancient traditional Georgian Winemaking method using the ''KVEVRI'' clay jars to the UNESCO Intangible Cultural Heritage lists.