Georgia is a country with a long history of winemaking, with evidence of wine production dating back over 8000 years. It is considered the birthplace of wine, and traditional Georgian winemaking methods are still used today. Georgian wine is known for its unique flavours and aromas, and is produced from local grape varieties such as Saperavi.
Georgian wine is made using the ancient method of fermenting grapes in large clay vessels called “qvevri” which impart a distinct character to the wine. The wines are generally medium to full-bodied with good acidity, tannins and fruitiness.
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