We recommend one of the best white wines - Tsinandali 2010 from the company "WINE MAN".
This Tsinandali 2010 received the Central and Eastern European White Regional Best Value Trophy at Decanter Asia Wine Awards 2012.
August Bestselling Wines2013-09-16
1. Akhasheni - Badagoni
2. Khvanchkara - Teliani Valley
3. Tvishi - Teliani Valley
4. Kindzmarauli - Telavi wine Cellar
5. Kindzmarauli - Teliani Valley
6. Rkatsiteli - Okro Wine
7. Tvishi - Telavi wine Cellar
8. Mtsvane Kisi - Telavi wine Cellar (Kondoli)
9. Ikalto Mtsvane - Glekhuri
10. Mukuzani - Telavi wine Cellar
Last time most popular wine in our shop is from company "Lukasi''. it's red dry wine made from Saperavi grape variety harvested in Papris fields.
Wine and Georgia
From times immemorial, wine is known to occupy a special place in the consciousness of the Georgian people. It is with wine a Georgian would celebrate the joy and in wine he would find consolation. For a Georgian, wine is (and has always been) the medium either to get well or to brace up. Wine is perceived as the environment to strike up an acquaintance, and also the instrument to strike up a friendship. Wine is created to set up landmarks of life: birthday, wedding day, starting a business, successful completion of work… In the long run, no holiday can be imagined without wine, no matter how they celebrate it – privately, or at a sumptuous feast.
For the Georgians, wine is much more than just staff to drink. You will notice the traces of winemaking in the Georgian music and architecture, in the very Georgian philosophy – the view of things, the way of life...
Finally, when in the fourth century Saint Nino brought Chistianity to Georgia, she held the cross made from grapevine interlaced with her own hair. “Cross of Vine” is the unique symbol of Chistianity.
Findings and discoveries of archaeologists and anthropologists, ethnographers and language experts, historians and, after all, viniculturists or winemakers themselves – all they witness Georgia to be the homeland of wine. This fact is widely recognized.
The most important archaeological “evidence” is found in Eastern Georgia, near the village of Shulaveri: the leaf buds of tame vine, Vitis Vinifera. They reach the age of eight thousand years (the 6th millenium B.C). This discovery shows the most ancient traces of viticulture in the world.
In accordance with the linguistic researches, the Georgian word “ghvino” (for wine) is a root for all European names of wine: “oinos”, “vinum”, “vin”, “Wein”, “wine”, “вино”… Linguists believe that a word can lose a phoneme, over its history, while no word is supposed to get an extra phoneme. Therefore, phoneme “gh” in the Georgian word can be the message of its priority.
Each region of Georgia is well-known for its local, traditional methods of winemaking. The development and perfection of each method, to fit local sorts of vine and grapes, took centuries. The most popular – the traditional Kakhetian method – is mostly used in the region of Kakheti and comparatively less in the neighbouring districts.
Traditional winemaking of Kakheti requires a traditional vessel for wine – qvevri, and ripe, healthy grapes. According to tradition, a Kakhetian winemaker pours grape juice, or tkbili, together with the mash (the chacha or grape skins and pits, as well as klerti or greap stems) into qvevri, where the fermentation with the mash lasts 1-3 weeks. When this process is over, qvevri should be stopped up with airtight cover, so the wine is left with chacha and lees for several months. During these months, chacha and solid residue enrich wine with tannins and other substances. Before the first warm days of springtime come, in March, qvevri should be uncorked and the traditional wine of Kakheti is taken out of the ground. What is characteristic for this wine is strong tannins, body and rich aroma. In addition, various substances from chacha make wine ripe and age well.
The method habitual in Kakheti is used for the production of both white and red wine. Particularly worth mentioning is the fact that the white wine changes color during the ripening process: from pale yellow, it turns amber. The aroma of wine is reminiscent of the flavor of overriped and dried fruits with herbal overtone, while its taste becomes softer and “velvety”.
In today’s Georgia, the Kakheti traditional sorts of wine are manufactured by small and larger wineries. Recently, the number of qvevri in wineries has increased. However, the traditional method of Kakheti allows to age and store wine also in some other types of vessel (in addition to qvevri): barrels, large bottles and demijohns as well as reservoirs. Although the method is the same, in the case of reservoirs, it takes daily tasting and analyses to estimate the period of ripening (at the background of skins, seeds and pulp). After the wanted result is achieved, it is the right time to draw wine off the sediment, such as lees, and to move it into another vessel for aging. After the devatting (the process of separating red must from pomace), the extracted wine should be stored separately, while the remaining pulp is used for the manufacture of famous chacha vodka.
This is the way “modern traditional” wines are produced. These wines are often not secondary to a qvevri wine. They also show strong tannins and aroma. When matured this wine is turning amber-coloured.
Qvevri stands for a specifically shaped kilned clay vessel that is used for aging and storage of wine. Average capacity of qvevri is within the range of 50 to 1000 liters, however in special cases qvevri can hold up to several thousand liters. Residents of different corners of Georgia have their different names for qvevri (depending on the length, diameter and some other features): “tchuri”, “lagvani”, “kvibari”, “chasavali”, “kotso”, etc.
Since qvevri is covered with soil up to its top, constant temperature of wine is maintained in all seasons of year. Therefore, wine is well-preserved and fresh. On its top, qvevri has a stone or wooden cover plate. Using some clay, qvevri can be hermetically sealed to avoid the pollution of wine. In order to fill larger qvevri its internal pad is usually covered with beeswax or some similar material.
The manufacture of qvevri is a rather complicated process. While qvevri-making is spread on the entire territory of Georgia, there are particularly famous areas, the corners where they produce especially smart qvevri. The decisive factors here are not only the quality of clay but also the technology, certain know-how passed on from one generation to another.
In the 1960-ies, when Soviet leaders used to pay more attention to quantity than to quality of wine, residents of Kakheti could hardly keep the ancient tradition of qvevri-winemaking from the oblivion.
At the same time, the qvevri-wine of Kakheti is famous for its rich taste and aroma, as well as developed flavors. This wine being absolutely different is inferior to no other wine worldwide. Experts are certain: the qvevri-wine produced in Kakheti is especially healthful and healing, due to the abundance of bioactive substances.
These reasons have called forth the recent renaissance of qvevri in Georgia. This, along with the rising attention to traditional Georgian sorts of grape, can make Georgian wines inimitable in their fragrance and taste.
A lot of winemakers from many countries of the world have become interested in the qvevri technology. For instance, John Wurdeman, an American now based in the nicest town of Kakheti, Sighnaghi. He is a founder of “Khokhbis Tsremlebi” – one of the most prominent producers of qvevri-wine in Georgia.
Many winemakers in other wine-producing countries have appreciated the Kakheti method and imported qvevri. Now, a number of wine industry enterprises in Austria, Germany, Italy and some other countries produce “Georgian wine” out of their local sorts of grape. This is the way the Georgian traditional method is applied to the grape harvested in the valley of Danube or behind the Alps.
Diversity of original Georgian grapevine is beyond praise: it numbers over 500 sorts. Ivane Javakhishvili, great Georgia’s historian, collected the names of the Georgian grapevine varieties. Many of these names, though, are known but to the very narrow circle of experts, if anything: “Tavtsetskhla”, “Okroula”, “Santela”, “Ghrubela”, “Ghudeshuri”, “Kornistvala”, “Chitistvala”, “Matchkvaturi”, “Devistvala”, “Burdzghala”, “Fachkhata”, “Mtredispekha”, “Mzhavela”, “Fithna”…
During (partly, due to) the historical cataclysms of the beginning of the 20th century, some of these vine varieties and sorts of wine were lost. Luckily, most of them are in good shape. For instance, up to 430 sorts are collected and stored on the vintage landplot in Saguramo.
Such affluence of grapegrape varieties as well as the number of various methods create favourable conditions for the diversity of the Georgian wine sorts.
Approximately 80 varieties of grapevine are especially popular in Georgia today, and all of them are used with winemaking purposes. In order to identify the sorts with winemaking potential, scientists conduct the exploration of rare sorts that are preserved in some old collections,.
The affluence of grapegrape varietiess, their functional features and properties is quite natural, at the background of variegated geological, climat and soil conditions. Rich diversity is eventually mirrored in the multifarious virtues of the Georgian wine.