According to some historians, Georgia is the birthplace of wine production. Over the centuries, they have managed to preserve over 500 native varieties. And in the Georgian region of Kakheti, wine production is not just a livelihood, but a way to connect with the ancestors.
"We always use pottery, which we call kvevri. They look like this, the shape is like an amphora." says wine expert Mariam Broladze.
"It is impossible to stop fermentation in clay pots. During fermentation we must stir 5/6 times a day. There is a special person on duty, who gets up in the evening to stir. And after wine ferments, we just leave it closed for about 6 months to mature. During this time, the skin of the grapes with seeds sink to the bottom on their own.
And so dry wines are obtained. Fermentation lasts 21 days for white wine and about 11 days for red. They call the skin and seeds at the bottom a "mother" and the wine at the surface a "child." And when the wine is ready, the Georgians take it out with the orchestral. And in western Georgia - with a special variety of pumpkin.
This is the pumpkin. With it we can take wine out of the clay vessel and pour it. Georgians are so smart that they even use waste. After removing the wine, seeds and skin of the wine remain at the bottom of the pots. They take them and put them here - this is a special vessel in which we produce chacha. Chacha is like our brandy. They are drunk in shots. But there are special customs for wine.
Mariam Broladze adds: We have a tradition in Georgia since ancient times. Whenever we drink, we have a master of toasts. We call him a "tamada". He is the person who raises the toasts and everyone should drink their glass to the bottom before the next toast. Some still drink from horns. A cup is a horn. One horn holds between one and two liters! They use them during supras - that's what they call their evening gatherings, where they make a toast to peace, the glorious past and the bright future. To say goodbye, they say "For our victory" or "Gaumarjos!"