Georgia, lying on the crossroads of Europe and Asia is sometimes referred to as “The Cradle of Wine” due to its 8000 year old winemaking history. Many of the ancient techniques are still in use today.

Historically wines were fermented with skins, stems and all in giant clay jars called Qvevri, often buried in soil, where they remained for several months or even years in extreme cases. This lends the white wines a unique textural element; amber-hued with the breadth and depth of a red wine including an appealing tannin component, while the process reduces the need for sulphur additions. These wines have proved the inspiration behind todays burgeoning orange wine movement, while red wines of high quality are made using both traditional and modern techniques.