Georgian Wine: Types, Production and Producers
A practical guide to Georgian wine. Learn about Qvevri vs. European methods, key grape varieties, and the best wineries to look for
Georgian wine is made in two ways: traditionally in qvevri, clay vessels buried in the ground, and the European way in barrels and tanks. The main wine region is Kakheti, where the most common grape is Saperavi. Qvevri winemaking has been on the UNESCO intangible heritage list since 2013. Below: methods, regions, grapes and how to take wine home.
Qvevri and the European method
A qvevri is an egg-shaped clay vessel buried in the ground. Wine ferments in it for several months, often with the skins and seeds, so white qvevri wines come out amber-coloured with a firm taste. In Imereti the qvevri is called "churi" and less pomace is used than in Kakheti, so the wine is lighter. The European method ferments without skins in steel tanks and ages wine in barrels; most bottles in shops are made this way.
Regions and appellations
The National Wine Agency divides the country into six zones: Kakheti, Kartli, Imereti, Racha-Lechkhumi, the Black Sea zone (Guria, Samegrelo, Abkhazia, Adjara) and Meskheti. Famous wine names are protected places of origin listed by the agency: Kindzmarauli, Mukuzani, Tsinandali, Napareuli and Tibaani from Kakheti, Sviri from Imereti, Khvanchkara from Racha. Khvanchkara is a red blend of Aleksandrouli and Mujuretuli, and it was the first appellation registered, in 2005. There are dozens of them in total.
Main grape varieties
- white: Rkatsiteli, Mtsvane Kakhuri, Kisi, Khikhvi (Kakheti), Tsolikouri, Tsitska, Krakhuna (Imereti), Chinuri (Kartli);
- red: Saperavi (grown across the country), Aleksandrouli and Mujuretuli (Racha), Tavkveri and Shavkapito (Kartli), Chkhaveri (Guria and Adjara).
The harvest is called rtveli and runs from September in Kakheti to December, when Chkhaveri in Guria and Adjara is picked last. How to combine rtveli with the seaside - in our article on Batumi in autumn.
Wine near Batumi
Adjara is part of the Black Sea zone, and its local grape is Chkhaveri. On the road from Batumi into the mountains, in the village of Adjaristskali, the Adjarian Wine House makes Chkhaveri, qvevri wines and chacha and runs workshops. Further up, in Keda, is the KTW winery. Wine in Georgia always comes with food - see our guide to Georgian cuisine.
How to take wine home
How much wine you can bring is set by the customs of the country you are travelling to, so check its allowance before you fly. On a plane, wine goes in checked baggage - a bottle will not pass in hand luggage. Cash over 30,000 GEL must be declared both on entering and on leaving Georgia.
FAQ
Which Georgian wine should I bring home?
Saperavi, Kindzmarauli or Khvanchkara among the reds, Tsinandali or Rkatsiteli among the whites, and an amber qvevri wine to show the traditional method.
What is qvevri wine?
Wine fermented and aged in a clay vessel buried in the ground. White qvevri wine is usually amber in colour.
When is rtveli in Georgia?
From September to December: Kakheti is harvested first, Chkhaveri in Guria and Adjara last.
Can I taste wine near Batumi?
Yes: Adjaristskali and Keda, on the way to mountainous Adjara, have wineries with tastings.
Written and checked by the Travel Batumi team →
