Some historical data
A thousand years before our era, on the lands of modern Georgia (then the kingdom of Colchis), they knew how to produce wine according to the Kakhetian method: keeping the drink in vessels dug into the ground - kvevri (after harvesting the entire crop, all the berries are crushed together with twigs and seeds). Then everything is poured into large ceramic jugs, which are dug into the ground in advance. The fermentation temperature of such wine is approximately 14-15%. Fermentation in jugs occurs within 3-4 months. More than 3000 years have passed, but the old recipe has been preserved and is successfully used by modern winemakers.
In the 4th century A.D. the country adopted Christianity, after which the wine began to serve not only medicinal, but also ritual purposes. Despite an active foreign policy and numerous military conflicts, Georgians have always found time to develop a culture of winemaking, creating more than 500 unique varieties of wine, most of which are rarely exported.