It is probably in Georgia, in Caucasus, that the wine was invented, near 8.000 years ago. Since that time, the passion demonstrated by Georgians for the wine has never weakened.
The country is rich in numerous local grape varieties among which the saperavi (red) and rhatsikeli, Mstavane, Alexandreuili or Mujuretuli (whites).
The region of Khaketi produces the two thirds of georgiens wines.
A big party of wines is converted into wine in kwevri, of amphorae of cooked earth buried until the neck and in which the must ferments during two-four weeks. This ancestral technology allows to develop more aromas.