Kakheti Region
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Wine Route
Kakheti - Wine Homeland
Georgia is the ancient cradle of winemaking. First cultural species of grapes came out here; unique geographic whereabouts and a diverse ground provide ideal conditions for winegrowing and winemaking.
History of Kakheti winegrowing takes a start from VI millennium BC. Grape leftovers, discovered by the archeologists, date back to the mentioned period and they are the oldest around the globe, that proves once again that Georgia is a homeland of vine. Scientists believe that the word Ghvino (wine, vin, vine) has Georgian origin. 500 out of world-known 2.000 grape species, are Georgian. During the archeological excavations, there were unearthed bronze period goods, the oldest winepresses and wine-cellars, clay and metal wineglasses and others. There is also discovered a statue of a wine-drinking man, dating back to IX-VII centuries BC. The statue is also considered a symbol of fecundity. Attention is grabbed by golden, silver and bronze wineglasses, decorated with precious stones and engraved with vine reflections. There were primitive wineries in Georgia's churches and monasteries, where one can see some wine-cellars and winepresses even today. Nekresi wine-cellar of IV century, also remains of the winery at Ikalto Monastery Complex are highly noteworthy. There is the oldest 40-pitcher wine-cellar, where wine-making tradition still persists. There is also a unique wine store in Kvareli district, kept in a tunnel engraved in rock. The tunnel length is 13, 5 kilometers. The store maintains permanent temperature at any season of year, hovering between 14 and 16 Celsius, ideal for maturing wine; the store is still keeping Georgian brand wines. Enoteca situated in Alexandre Chavchavadze's land, that is built with bricks, is historically, as well as architecturally remarkable for its precious collection of wines. The oldest wine of the collection is "Polish Honey", which dates back to 1814.
Kakh Technology of Winemaking
Wine is made in every family in Kakheti. Wine, made using the peasant rule, never lags famous brands.
Traditionally, picked grapes are placed in a special building - the wine-cellar. They use the winepress for compressing grapes. The juice is then poured into clay pitchers that are kept in the ground - where it is matured and turned into a wine. People use special sacks made of leather - Tiki and Rumba, to transport and keep the wine. Wineglasses are mainly made of clay. Traditionally, there are special horns of a goat or the aurochs also used for drinking wine.
Wine-Cellar
The wine-cellar was usually built near the dwelling house or a vineyard, using stone or brick as a construction material. We also meet wine-cellars that are firmly constructed using processed stones, also decorated with ornaments, belonging to line-up of architectural monuments. The wine-cellar, as a rule, is equipped with a winepress and clay pitchers. Frequently, there are also table equipments in the wine-cellar, as winemakers taste wine all along the wine-making process.
Winepress
Grape is pressed is a winepress, made of stone or wood, having a form of a boat. The bottom of the winepress is covered with the chain of a cornel and a fern. Peasant was getting into the winepress, squashing grapes with his feet, with accompaniment of songs and screams. Now, this tradition of wine pressing is not followed much and it can now be visible at wine festivals and theatrical shows.
Clay Pitcher
Clay pitcher is used to make and keep the wine. It is made of clay that passes through a special treatment. In order to maintain temperature of wine, the pitcher is put in the ground; it is then hermetically closed with the grape juice inside, until the latter finally turns into a wine. The pitchers were also opened for mixing the juice and removing Chacha. Nowadays, wine is rarely made in pitchers; it more serves a keeper of the wine.
During some archeological excavations, the pitcher's culture was unearthed in ancient layers. There was also a tradition of donating clay pitchers to churches.
Vintage
Grape-picking in Georgia is called Rtveli - a Vintage. Vintage, as a rule, starts at the end of September and is under way about two weeks. In Kakheti, the vintage is a labor feast, for which population is particularly getting ready. Grape-picking starts in early morning and lasts till the late evening. The event is accompanied by special folk songs dedicated to the process. Picked grapes are kept in wattled baskets called - Godori. The vintage is studded as a rule, with neighbors and relatives, and guests participating in the activity. At the end of the working day, people gather at the table to celebrate the festivity together.
In Vino Veritas - From Past to Modern Days
We see scores of micro zones on small territory of Kakheti, including Kvareli, Manavi, Tsinandali, Mukuzani and etc. Name of Kakh wines mainly originate from the places. From numerous sorts of vine, the winemaking industry chiefly uses species of Rkatsiteli and Saperavi grapes; a unique wine is received as a result of merging aborigine breeds with European technologies.
Nowadays, there are numerous big and small wineries functioning in Kakheti. The majority of these wineries make wine using European technology. The wineries are equipped with modern devices, while cut-edging technologies of winemaking process are largely envisioned. Georgian wine is available in a number of countries around the globe, worthily challenging the best European wines. They have accepted scores of medals and prizes at international exhibitions and fares. There are special wine-tasting halls arranged for tourists in Kakheti-based wineries. Every autumn, a wine festival is held in Kakheti, as soon as the vintage is over; guests are treated to wine and dishes, freshly cooked in front of them; it is possible to taste a peasant wine made using the Kakh technology, as well as wine bottled in accordance with European standards. Besides, one can enjoy concerts of song and dance folk ensembles and a variety of theatrical performances on the site. Also, a trade-exhibition of handmade goods is held. Peasants offer their family wine to guests, while wine companies treat them to their production.
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