Georgia is one of the oldest wine-producing countries in the world, with a diverse range of terroirs that benefit from a mix of continental and subtropical climates. The country’s varied landscape, from the mountainous regions of Racha-Lechkhumi to the fertile plains of Kakheti, offers a range of soil types such as clay, alluvial, and limestone, which are ideal for cultivating a variety of grape species. These unique conditions, coupled with traditional winemaking methods like fermenting wine in qvevri (clay vessels buried underground), produce wines that are deeply expressive of their terroir, with complex flavors and distinctive character. Georgia’s focus on indigenous grape varieties and its rich winemaking heritage continues to gain international recognition, particularly for its natural and amber wines.
