Georgian Wine
The Meamani team aspires to cultivate vineyards 
in all micro-zones across Georgia
Georgia is the homeland of wine
Georgia has long enjoyed its status as the homeland of wine. The world's oldest places of viticulture and winemaking have been discovered here. The history of wine began during the Neolithic period, which is supported by archaeological evidence. A few decades ago, archeologists found several grape pips of the VI millennium B.C. among the ruins of the settlement of Dangreuli Gora, in the valley close to Marneuli, a town in Kvemo (lower) Kartli, south of Tbilisi, of which the morphological and ampelographic characteristics were identical to those of- Vitis Vinifera Sativa. More recently renewed excavations of the Gadachrili Gora settlement uncovered other grape pips of the Neolithic period. In addition to finding wine remains in the ruins of the settlement, archaeologists studied several fragments of clay vessels found there. A chemical analysis of the clay vessels revealed deposits of calcium salts of tartaric (wine) acid. Such deposits of tartaric acid on the internal surface of this clay pottery could only be the result of the presence of wine or grape juice. This discovery confirmed that the relationship between humans and the vine began in VI millennium B.C. and included not only the first cultural vine but also the first remains of found within the territory of Georgia.

Qvevri wine
Georgian winemaking is renowned for its unique methods. The
tradition of making wine in Qvevri is a key sign that distinguishes
Georgian wine from all other wines in the world. There are many
different technologies for producing wine in Qvevri in Georgia, with
differences in eastern Georgia, particularly in Kakheti, and western
Georgia, where the rules methods of winemaking in Qvevri are very
different from each other. In order to make Kakhetian amber wine,
pips are left to ferment in contact with marc and stalks for 6
months; however, winemaking is different in Kartli, Imereti, Racha￾
Lechkhumi, Guria, Samegrelo and other regions of Georgia. In these
regions, white varieties of grape are not left to ferment in contact
with the marc and stalks for 5-6 months, which is why the wines are
completely different throughout the country. In November 2013,
the ancient Georgian method of winemaking in qvevri was included
in the UNESCO's List of World Cultural Heritage.
Protected Designation of Origin
We have 30 Protected Designation of Origin in Georgia.
Atenuri, Akhasheni, Kindzmarauli, Gurjaani, Vazisubani, Teliani,
Kardenakhi, Kakheti, Manavi, Mukuzani, Napareuli, Sviri, Tvishi, Tibaani, Kvareli, Tsinandali, Khvanchkara, Kotekhi, Saperavi Khashmi, Bolnisi, Salkhino Ojaleshi, Akhmeta, Tsarapi, Akhoebi, Zegaani, Okureshis Usakhelauri, Asuretuli Shala, Okami
Viticulture and inemaking Regions
Georgia has 6 ine regions - Kakheti, Kartli, Imereti, Racha, Black
Sea coastal zone, and Mestheti.
Kakheti is one of the most important Georgian wine regions that
occupies the easternmost part of the country.
Kartli is another distinct winemaking region in he central-eastern
part of Georgia wine country
Imereti Wine Region is located in he western part and it is one of
the ancient regions of the Georgia wine country.
Racha-Lechkhumi is one of the smallest Georgian wine regions.
However, wines from ere are of high quality and ery distinctive.
The highest mountainous region Meskheti is located in he southern
part of Georgia wine country. Here vineyards are mostly planted on
terraces at an altitude of 900 1700m n he valleys of the Mtkvari
On he Black Sea Coast, where vineyards are located on lower
altitudes, it is divided into Adjara, Abkhazia, Guria, and Samegrelo
wine regions.
Georgian grapes varieties
Today, approximately 530 different varieties of grape are approved in nine regions for winemaking in Georgia. Over 425 of them are still
preserved, and the rest are being sought after. Some of the varieties
are widespread; however, the majority is very rarely grown, mostly in
vine collections or in experimental vineyards. In recent years, vine
growers and winemakers have been very actively involved in the
cultivation and industrial processing of ancient and rare varieties of
vine and wine.