Georgia is the oldest wine producing region of Europe, if not the world. Because of this, it is often referred to as "The birth place of wine" or “The cradle of wine making”. It has been archaeologically proven that the roots of Georgian viticulture are between 7000 and 5000 BC, when peoples of South Caucasus discovered that wild grape juice turned into wine when it was left buried through the winter in a shallow pit. This knowledge was nourished by experience,
and from 4000 BC Georgians were cultivating grapes and burying clay vessels – “kvevri” in which to store their wine ready for serving at perfect ground temperature. When filled with the fermented juice of the harvest, the “kvevri”-s are topped with a wooden lid and then covered and sealed with earth. Some may remain entombed for up to 50 years. Many also believe that the etymology of the word wine comes from the Georgian word for wine – “gvino”. Due to the many millennia of wine in Georgian history, the traditions of its viticulture are entwined and inseparable with the country's national identity. Georgia's fine wines are both a thing in themselves and an excellent aperitif to the unique, delicious and mostly organic Georgian cuisine.
Among the best-known regions of Georgia where wine is produced are Kakheti, Kartli, Imereti, Racha-Lechkhumi.