Dozortsev & Sons

Wine lovers have a lot to thank Georgia for. It is widely believed that this is where wine production first began, over 7,000 years ago. In fact, our word “wine” is derived from "gvino," the Georgian word for wine. Archaeological remains suggest that as early as 4000 BC, grape juice was being placed in underground clay jars, or quevri (also known as kvevri), to ferment during the winter.

The vine is central to Georgian culture and closely tied to their religious heritage. It is common for families throughout Georgia to grow their own grapes and produce wine. Feasting and hospitality are central pillars of Georgian culture, and traditional banquets are presided over by a toastmaster, or Tamada, who proposes numerous toasts throughout the meal and ensures the wine flows liberally.

Georgia is a land famed for its natural bounty. Today, there are over 500 species of grape in Georgia—more diverse than anywhere else in the world—with around 40 of these grape varieties being used in commercial wine production. Conditions are well suited for viticulture: summers are rarely excessively hot, winters are mild and frost-free. In addition, the mountains surrounding the vineyards are full of natural springs, and rivers drain mineral-rich waters into the valleys. All this contributes to Georgian wines having a reputation for being exceptionally pure.