For such a relatively small country – it is abut the same size as Switzerland – Georgia has an extraordinarily diverse climate. Traditional wines, both red and white are made in Qvevri (or Kwevri) and they can be dauntingly tannic. The Qvevri is a clay vessel buried underground up to the neck in the marani (wine cellar) to create a simple form of temperature control. After fermentation (including skins, stalks and pulp) the wines can stay in the vessel for up to two years. Whites can have the glowing amber colour of maple syrup. Some fine Saperavi and wines from other native varieties are now being released.
The following wine producers have a full profile in Wine behind the label:
A to Z of producers
|Ch. Mukhrani (Mukhrani)
Pheasant’s Tears (Sighnaghi)