Kakheti
Wine's oldest home — still fermenting in buried clay jars.
Archaeologists have found residues of grape wine in Georgian pottery from around 6000 BC — the oldest evidence of winemaking yet discovered. Kakheti, in the east of the country, makes most of Georgia's wine. Its signature is the qvevri: a large, egg-shaped clay vessel buried in the ground, in which grapes — often with skins and stems — ferment and then age for months. White grapes made this way become amber wines: deep in colour, with tannin and savoury, dried-fruit flavours. UNESCO recognised qvevri winemaking as intangible cultural heritage in 2013.
Grapes grown here 3
What the region makes
Whites fermented on their skins: apricot, walnut, tea and a grippy finish.
Inky, dark-fruited, high-acid reds that age well.
Rkatsiteli made in steel tanks: crisp and fresh.
Worth knowing
Traces of winemaking in Georgia date to around 6000 BC — the oldest known anywhere.
UNESCO added traditional qvevri winemaking to its list of intangible cultural heritage in 2013.
Try this region if you like skin-contact "orange" wines and bold, inky reds.
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