Georgia is not just a wine-producing country — it is the birthplace of wine itself. Nestled between the Caucasus Mountains and the Black Sea, Georgia has been cultivating grapes and fermenting wine for over 8,000 years. This tradition is not only preserved but still alive today, passed down through generations and now shared with the world.
At the core of Georgian winemaking lies the qvevri — large, egg-shaped clay vessels buried underground. This ancient method allows for natural fermentation and aging, using only grapes, time, and nature. The result is a wine rich in structure, soul, and authenticity.
While qvevri wines are rooted in deep tradition, today’s winemakers combine this ancestral technique with modern practices to bring balance, clarity, and elegance to these powerful expressions.
Georgia’s compact size hides a remarkable diversity of climates and soils. From the humid valleys of Kakheti, to the cool highlands of Racha, and the breezy hills of Imereti, the country offers unique microclimates perfect for both ancient and international grape varieties. Volcanic soils, limestone, and mineral-rich clays give Georgian wines their vibrant acidity, minerality, and distinct character.
Georgia is home to over 500 indigenous grape varieties, many of which are found nowhere else in the world. Among the most celebrated are:
These grapes are not just agricultural products — they are living links to Georgia’s cultural heritage.
Today, a new generation of winemakers is carrying forward Georgia’s ancient heritage with a fresh perspective. By integrating international standards, sustainable viticulture, and refined cellar practices, Georgian wine is stepping confidently onto the world stage — without ever losing sight of its roots.
At Ambrosia, we are proud to be part of this story — bringing ancient grapes, unique terroirs, and authentic craftsmanship to life in every bottle.
