Wine rout

Georgia is widely regarded as the cradle of wine, with a winemaking tradition that dates back over 8,000 years. Archaeological discoveries, including ancient clay vessels called qvevri with grape residues, show that as early as the Neolithic period people in the South Caucasus were cultivating vines and fermenting grape juice. Georgian winemaking developed its own unique method: wine is traditionally fermented and aged in qvevri, large clay jars buried underground, which allows natural temperature control and long-term storage. This method has been passed down through generations and is still used today alongside modern techniques. Throughout history, wine has been deeply woven into Georgian culture, religion, and hospitality. Ancient kingdoms like Colchis and Kakheti were famous for their vineyards, and wine often symbolized prosperity and unity. Even during foreign invasions, Georgians preserved their vineyards and traditions, making wine an inseparable part of national identity. Today, Georgia’s wine culture is recognized worldwide, and UNESCO has included the traditional Qvevri winemaking method in the list of Intangible Cultural Heritage of Humanity.