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HISTORY IN A BOTTLE
GEORGIA, THE BIRTHPLACE OF WINE
For Generations the Country of Georgia Has Been Known as the Birthplace of Wine

3000 years before humans even started writing, ancient Georgians were fermenting grapes into wine. Although Georgia has been considered the birthplace of wine by many for generations already, one particular feature of the Georgian wine making process has established the necessary evidence to make that title concrete. Traditional Georgian wine uses a special clay vessel in the wine making process called a qvevri, a tradition that has been passed down through the centuries. Archeologists uncovered these same wine making clay vessels in Southeastern Georgia that date back 8000 years with remains of grapes inside, officially branding Georgia as the first known country making wine with grapes.

Georgian wines are made in a more natural way than modern winemaking practices. The wine-making process begins with pressing the grapes and then pouring the juice, grape skins, stalks and pips into the qvevri. The qvevri is then sealed and buried in the ground so that the wine can ferment for five to six months. When made with white grape varieties like the ancient Rkatsiteli, this creates a golden-hued wine, also known as amber or orange wine