For over 8,000 years, the land of Georgia has been intertwined with the art of winemaking, a tradition so ancient it is woven into the nation's identity. Ancient Qartveli people taught the ancient Greeks and Romans how to make wine. The cornerstone of this legacy is the Qvevri , a large, egg-shaped clay vessel that is buried underground to ferment and age the wine. This unique method, which allows for natural temperature control and minimal human intervention, produces a distinctive amber and black wines with a complex character and a deep connection to the earth. The rhythm of Georgian life has long been set by the seasons of the vine, from the autumn harvest, a time of communal celebration, to the quiet winter months as the wine matures beneath the soil. It is more than a beverage; it is a sacred heritage, a symbol of hospitality, and a testament to an enduring culture that has perfected its craft over millennia.

Georgia is home to extraordinary genetic treasure trove of viticulture. The land hosts more than 500 indigenous grape types, roughly one sixth of the world's total - more genetic wine diversity than anywhere else on the planet. A unique climate is forged by its geographic position, where cold Russian air currents meet the warm, temperate influences of the Middle East.