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Georgia: Reflections

Georgia is a bridge between the Black Sea and the Caspian Sea, between Europe and Asia with its location south of the high Caucasus barrier. This has forged an extraordinary national identity, whose greatest conviction is that he invented wine. And indeed, the archaeological surveys would seem to bear this out. Grape seeds dated 6000 B.C.. in fact, they have been found in quantities impossible to relate to chance. They were found in clay pots, the forerunners of today's, but very traditional, qvevri. I Qvevri are earthenware amphorae, used for fermenting grapes; they are buried with crushed grapes, skins and even stems inside.. The result is a tannic wine, more or less dry depending on the time it spends in the amphora, and incredibly good at its best. This nectar is an integral part of Georgian social life.
The most important grape varieties are the clear Mtsvane, the lively Rktsiteli and Saperavia red berry grape that can produce such incredible red wines that they even enjoyed the favour of the Tsar. Like Moldovan wines, Georgian wines were also banned by the Kremlin, but In 2013, the thirst of the Russian people prevailed over politics (cit.).
The most famous production regions are Kakhetiwhich covers about 80% of the total production and two-thirds of the vineyards, and is the one with the driest climate extending to the eastern slopes of the Caucasus, Kartlithe cool, flat area around Tblisi, and Imeretiwhich runs all the way to the Black Sea and has a wetter climate.
I Kakheti wines are largely made up of the tasty Saperavi and the soft Rkatsiteli; A Kartli wines are definitely cooler and not infrequently sparkling. Finally, the wines of Homerets are the most carefree in the country, fresh and playful, here on average the contact with the skins is shorter than in other regions.
Further north we find the region of Racha Lechkumiwhere the climate is even wetter and you can enjoy wines tending towards sweet, obtained from grapes Alexandreuili and Mujuretuli.
Georgia can boast another great trademark, that of being the home of natural winesThat is, wines made without systemic chemistry in the vineyard as well as in the cellar, where fermentations are spontaneous and naturally produce the only amount of sulphur dioxide that can be found in wines from this country.
There are 40000 hectares under vine with an extraordinary number of indigenous grape varieties, more than 500, many of them practically unknown in the West. The hectolitres produced are about a
million and a half and the export value is just under EUR 100 million. It goes without saying that the appeal of this is irresistible to a winelover, and timeless

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