Our team offers an exclusive wine&culinary tours in different regions of Georgia. These tours give you a unique opportunity to visit a small family run organic wine cellars and taste the best varieties of Georgian wine, with delicious local dishes and learn more about the country's rich viticulture!
Georgia is a cradle of wine. The fertile valleys of the South Caucasus house the source of the cultivated grapevines and neolithic wine production, from over 8,000 years ago. The roots of Georgian viticulture have been traced back by archaeology to when people of the South Caucasus discovered that wild grape juice turned into wine when it was left buried through the winter in a shallow pit. This knowledge was nourished by experience, and from 6000 BC inhabitants of the current Georgia were cultivating grapes and burying clay vessels called kvevris, in which to store their wine ready for serving at ground temperature. When filled with the fermented juice of the harvest, the kvevris are topped with a wooden lid and then covered and sealed with earth. Many wineries still employ the same wine making techniques that existed thousands of years ago, fermenting wines in large beeswax-lined kvevris and this method was listed by UNESCO in 2013 as an “Intangible World Heritage”.
Viticulture still holds a prominent role in the country's ethos. More than 500 indigenous grape varieties are still vinified here. Wine plays a vital role in everyday life and in the celebration of secular and religious events and rituals. Wine cellars are still considered the holiest places in the family homes. The tradition of wine making defines the lifestyle of local communities and forms an inseparable part of their cultural identity and inheritance, with wine and vines frequently evoked in Georgian oral traditions and songs.