The grapes are grown in the Imereti region in western-central Georgia, where the climate is humid, with hot summers and mild, warm winters. The vineyard is situated at an altitude of 220 metres above sea level, where the vines are trained according to the Vertical Shoot Position (VSP) method and are Double Guyot pruned. The soils are humic-calcareous. The vineyard is planted on slightly inclined slopes, terraces and plains, all of which are orientated towards the north-west and the west. Cover grass is planted between the vines to reduce weeds; the soil is mulched and treated with organic mineral fertilisers. Krakhuna (pronounced Crack-OO-na) is indigenous to Imereti in western Georgia; it translates as ‘crisp’ in Imeretian dialect. Cold maceration took place over four hours to extract the delicate aromatics, followed by fermentation in stainless steel tanks at controlled temperatures of 16°C, lasting two weeks. The wine was rested on its fine lees for 10 days, imparting texture and complexity. TastingNote Delicate scents of lemon and banana lead to a clear and fresh palate with crisp flavours and an uplifting finish. www.hnwines.co.uk

Dry white wine Kisi from Askaneli from a white grape variety of the same name, harvested in the vineyards of Kakheti, fascinates with its incomparable properties and is very popular among lovers of quiet white and exotic wines. From the very beginning, we scrupulously take care of our vineyards of Kisi in the village of Maghraani, Akhmeta municipality. Special attention is paid to the selection of the best bunches of grapes during the harvest that are, in the traditional spirit, handpicked. To avoid damaging them, they are transferred to the winery in special boxes. The whole process of vinification takes place under the close supervision of our chief winemaker. This luxurious light lemon wine with its subtle aromas of green apple, green pear, apricot, and meadow flowers vividly conveys the Kakhetian spirit. Medium crispy acidity blends harmoniously with the light body, and the medium velvety finish makes the wine even more intriguing. www.gardabani.com

Shumi Winery is located in the Alazani River Valley in the foothills of the Gombori Range, south of the Caucasus Mountains. This area of Georgia’s eastern Kakheti region is regarded as the birthplace of wine, and currently is one of Georgia’s most productive winemaking regions. The company owns vineyards located in Khvanchkara and Martvili in West Georgia; Tsinandali, Akhmeta, Gurjaani, Akhasheni, Kindzmarauli, Napareuli, Kvareli, Mukuzani and Ikalto in East Georgia. The soils are composed of alluvial, loam and brown forest soils. www.tasteofgeorgia.co.uk

Tibaani PDO is for skin-fermented Rkatsiteli produced using traditional qvevri. Tibaani has a dark amber color, nutty aromas, intense bouquet, velvety taste and raisin flavours. The micro-zone is located in Shida Kakheti, the eastern part of the right side of the Alazani Valley, on the South-Eastern foothills of Tsiv-Gombori mountain range. The wines are dry and white, with a dark amber colour – thanks to skin maceration which draws out as much colour as possible from the white skins. www.transylvaniawine.co.uk

Prima Chardonnay-Rkatsiteli from the Askaneli is white dry wine made of selected grapes of French Chardonnay and Georgian Rkatsiteli picked from the vineyards of Askaneli. The peculiarity of our wine is an amazing harmony of spring floral aromas and summer fragrant notes created with Burgundian method of barrel fermentation and Bordeaux method of blending wines. This light golden colour wine, saturated with aromas of lemon, green apple, white cherry, green pear, vanilla and smoke perfectly matched with crispy acidity, excellently leading into full body and prolonged velvety finish. www.gardabani.com

Tbilvino was established nearly sixty years ago, and over this period they have become one of Georgia’s leading producers. Almost dormant at the end of the Soviet era, the winery was acquired by the enterprising Margvelashvili brothers, who set about restoring the facilities, and moving the focus from volume to quality. In the last decade they have made considerable investments, beginning in 2008 with the refurbishment of their original winery in the capital city, Tbilisi. This was followed in 2012 by the construction of a second winery in Kvareli, close to Russia’s southern border, where they produce their qvevri wines. Taking full advantage of the technology at their disposal, they favour a clean, bright style, whilst still employing the traditional production methods and indigenous grape varieties that make Georgian wines so unique. Grapes: Specially selected, highest quality Saperavi grapes from Kakheti region, eastern Georgia. After removing the stems from the grapes, they are left to macerate for a short amount of time. Once it gets desired colour, the juice is gently drained and placed in a separate tank to start fermentation under temperature control. www.berkmann.co.uk

Kakhuri N8 is a blend of 4 Georgian indigenous grape varieties – Rkatsiteli, Kakhuri Mtsvane, Khikhvi and Kisi, harvested in Kakheti, east Georgia. Grapes are exclusively hand selected and only the highest quality, fully ripe grapes are used for production. The wine is made using old Kakhetian traditional winemaking method with skin contact. Fermentation on skins takes place for 7-10 days, once the fermentation is finished the grape skins remain with the wine for 6 months. TASTING NOTE From Teliani’s more experimental ‘Winery 97’ project, this amber wine is a blend of four varieties that you can’t pronounce – luckily the rich dried fruit and nutty flavours and long dry refreshing finish are much easier to get your mouth around! Don't chill it, you'll just bring the tannins forward at the expense of the lovely flavours - serve cool, not cold! www.boutinot.com

We aim to produce the highest quality organic qvevri wine from Georgia – and share it with family, friends and wine enthusiasts around the world – one glass at a time. To make sure that our wine is mature and ready for public consumption or further storage – we release our wines 3-5 years after the harvest and vinification process. We primarily produce three premium single grape wines: Khikhvi, Saperavi and Kisi. All our wines are carefully produced in our own vineyard, using 100% certified organic and endemic Georgian grape varieties. www.gvinouk.com

Georgia, lying on the crossroads of Europe and Asia is sometimes referred to as “The Cradle of Wine” due to its 8000 year old winemaking history. Many of the ancient techniques are still in use today. Historically wines were fermented with skins, stems and all in giant clay jars called Qvevri, often buried in soil, where they remained for several months or even years in extreme cases. This lends the white wines a unique textural element; amber-hued with the breadth and depth of a red wine including an appealing tannin component, while the process reduces the need for sulphur additions. These wines have proved the inspiration behind today's burgeoning orange wine movement. Historically Georgia was one of the most important suppliers of wine to the Soviet Union, however as the relationship with Russia is now somewhat cooler than it was, these fascinating wines are becoming available to a wider audience. The Dugladze family have been making wine and spirits since 1904, and today have one of the most advanced wineries in country, allowing them to apply modern precision to the ancient techniques, making a superb range of beautifully presented wines which reflect Georgia’s noble winemaking tradition. The Kisi variety came close to extinction in 2000 yet has been revived as producers have recognised its potential to produce wines of great aroma, elegance and refinement. When made in Qvevri the tannins seem more fully integrated and subtle than other varieties. This outstanding orange wine, packaged like a top quality Provence rosé, is from the Maghraani district; the birthplace of the Kisi variety. Fermented on skins and stems in Qvevri for 6 months following harvest with regular punching down to maximise extraction. Perfumed with aromas of dried mango, honeydew melon and orange rind, this has a full bodied yet silky and elegant palate finishing dry with supple elegant tannins. www.transylvaniawine.co.uk

Kisi grapes, thanks to the geographic and climate diversity of vineyards, create a unique wine. These superb white grapes with gold shiny and light amber berries have a pleasant aroma and smooth harmonious taste. GVino Kisi is distinctive with floral notes and aromas of ripe pear, ripe citruses and walnuts; it has an additional light touch of marigold and star anise flavour. It is best enjoyed slightly chilled. www.tasteofgeorgia.co.uk

The wine is made from the traditional Kisi grape grown in the villages of Akhmeta district in south west Kakheti. 100% Kisi grapes are grown in clay and stone soils, whole bunches are fermented in underground qvevri for 6 months, lending the wine it’s amber colour, distinctive flavour and mildly tannic structure. Kisi is a native Georgian grape with sweet spice notes and great acidity, perfect for maintaining freshness. Fermentation in Qvevri adds great complexity and texture. Don't chill it, you'll just bring the tannins forward at the expense of the lovely flavours - serve cool, not cold. www.boutinot.com

This wine has a light amber colour with a fragrant bouquet of yellow plums and tropical fruits including bananas. It has a gentle and mild structure with a little tannin followed by a well-balanced acidity. www.gvinouk.com

Lagvinari, famous for having its wines featured on the menus at several Michelin-starred restaurants is an organic winery in Georgia, founded by Doctor Eko Glonti. He works closely with local, artisan grape growers and uses both-indigenous grape varieties and ancient winemaking techniques (fermenting grapes in qvevri), to promote sustainable Georgian farming and preserve its rich cultural heritage. www.facebook.com/UKGeorgianTradeHub

Grapes: Specially selected, hand-picked highest quality Rkatsiteli grapes from Kakheti region, eastern Georgia. Preparation technique: Wine is produced using an ancient Georgian wine-making technology, according which grape juice and skins are fully fermented and macerated altogether in “Qvevri” (clay vessels buried in the ground). Tasting Notes: Wine is amber in colour, has a well-balanced tannin structure and offers aromas of apricot and pear. Due to the specific production technology, small amount of sediment may be produced in the bottle. www.berkmann.co.uk

Lagvinari is a small, organic winery in the famous Kakheti region of Georgia. This wine is made from autochthonous variety, Rkatsiteli, and is fermented and matured in qvevri. www.facebook.com/UKGeorgianTradeHub

This “Amber” wine is made 100% Rkatsiteli grapes. The wine is fermented and then aged in Qvevri for approximately 6 months, using skin contact for the entire period of the Qvevri aging. The darker colour is determined by the longer skin contact, by the age of the vines, and by the terroir. This is a rare and unique wine drinks more like a red with grippy tannin and is meant for food. The first thing you notice is the amber hue of this qvevri made wine that comes six months of aging on the skins. Lovely aromas of dried apricot, almond, truffle and hay. This medium to full bodied wine has grip, velvety tannin and drinks more like a red than any white you are used to. www.clarkfoysterwines.co.uk

A rare autochthonous variety that originates in the West Georgian region of Guria. Pale red ruby in color, this wine has the notes of bay leaves blended with pomegranates, ending with the aromas of figs. Distinctive light red wine with velvety tannins, long finish, and hints of barberry aftertaste. Fermented in Qvevri. Not fined, unfiltered, and low in sulfites. www.facebook.com/UKGeorgianTradeHub

The grapes are grown in the Imereti region in western-central Georgia, where the climate is humid, with hot summers and mild, warm winters. The vineyard is situated at an altitude of 220 metres above sea level, where the vines are trained according to the Vertical Shoot Position (VSP) method and are double Guyot pruned. The soils are humic-calcareous. The vineyard is planted on slightly inclined slopes, terraces and plains, all of which are orientated towards the north-west and the west. Cover grass is planted between the vines to reduce weeds; the soil is mulched and treated with organic mineral fertilisers. Otskhanuri Sapere is considered one of Georgia's oldest grape varieties and it translates as ‘Otskhana’s colourful’ which refers to the intense ruby colour of its wines. Winemaking The grapes were carefully sorted in the vineyard and then again upon arrival at the winery, berry by berry to ensure only the healthy, undamaged and best quality fruit was vinified. Skin-contact fermentation took place using the traditional Georgian method of clay jars known as Qvevri. These vessels have been recognised by UNESCO as a process of important cultural heritage. The Quevri in the Vachnadziani winery have a 950-litre capacity. The alcoholic fermentation lasted for one week, followed by a maturation period of five months without skin contact. Raspberry red in colour, this Otskhanuri Sapere delivers enticing aromas of plums and ripe berries complemented by herbal and floral notes. Full bodied, with balancing freshness and a long, dry and smoky finish. www.hnwines.co.uk

This is a contemporary wine using one of Georgia’s best-known grapes, Saperavi. This wine has a deep, shining ruby red colour and strong, well-expressed cherry, black mulberry and soft oak overtones. Its soft and velvety tannins create a balanced, smooth and long-lasting finish. Enjoy with grilled or fried meats, and spicy stewed dishes. www.gvinouk.com

This intense dark ruby wine is adorned with sophisticated aro- mas of blackberry, black pepper and sour cherry. The beauty of the wine is especially emphasized by its impeccable balance of higher acidity, full body and prolonged velvety finish. www.gardabani.com

This wine is made using specially selected, hand-picked, highest quality Saperavi grapes from the Kakheti region, eastern Georgia. The wine is made using an ancient Georgian wine-making technology, where the grape juice and skins are fully fermented and macerated altogether in “Qvevri” (clay vessels buried in the ground). www.berkmann.co.uk

Orgo, also referred to as Teleda, is an artisan winery located in Eastern Georgia that specializes in the 8,000 year old Georgian Qvevri wine making tradition and sources all their grapes sourced from at least 50 year-old vines. Making wines from old vines in Georgia is a rare and difficult project since during Soviet times most older vines were ripped up and replaced so as to produce more grapes. Orgo’s work is a labor of love and is one of the rare examples of old vine Georgian wines. The concentration of the old vine grapes and the skill of the winemakers is a unique combination for Georgian wines. Orgo produces distinct visions wines that follow the ancient Georgian qvevri style but raise it to new heights of elegance. www.clarkfoysterwines.co.uk

Saperavi is an acidic grape variety, which is native to Georgia, where it is used to make many of the region’s most well-known wines. Saperavi grapes produce very deep-red coloured wines, which are suitable for extended ageing. It is by far the most dominant Georgian red grape in terms of overall production. Biomarani’s Saperavi has an intensive cherry colour, with dark ripe fruit and berry tones. It is a full-bodied wine, with robust tannins and a pleasant acidic aftertaste. The wine has a 13,2% alcohol content, and is well consumed with meat dishes, bolder vegetarian dishes or strong cheese varieties. The focus for Biomarani is to produce the best possible wine – without any additives, pesticides or herbicides in the vinification processes. With an EU organic certification, in combination with producing qvevri wine – our vineyard has found a unique combination and niche within the Georgian wine industry. Additional information: Territory: Tsinandali microzone in Alazani Valley, Kakheti. Climate: Subtropical climate with moderate humidity. Hot summers and moderately cold winter. The annual duration of sunshine is more than 2300 hours. Soil composition: Calcaric cambisols and calcic kastanozems. Average and heavy loamy, with light clay soils spread along short sections. Average age of vines: 15 years Height above sea level: 400-500 meters above sea level. Yield per hectare: 35 hl/ha Agriculture: Organic, no herbicides, no treatments with chemical and/or synthetic fertilizers, pesticide treatments limited to low doses of copper and sulphur. Wine-making technique: Qvevri wine making techniques with fermentation process for 2 weeks and thereafter an extended maceration process with skin of the grapes (both reds and white) are kept for 5-6 months inside of qvevris. Aging: Stainless steel www.gvinouk.com

An ultra-premium winery specializing in famous indigenous Georgian grape varieties. It was founded in 2008 by Schuchmann family in a very center of Georgian wine growing zone in Tsinandali. Having travelled to many countries in his life and being a wine buff for years, Schuchmann decided to set up a wine business in Georgia. He had been to Georgia already as a student and he knew about the beauty of the country, the hospitality of the people and the potential of the soils. SWG joined traditional Georgian wine making practices with German ingenuity to produce age-worthy and memorable wines. The French concept of Château is at the heart of Georgian wine making process. Burkhard Schuchmann and longtime winemaker Giorgi Dakishvili follow the belief that in order to produce quality wine, the varietals planted must match the vineyard’s soil composition, sun and wind exposure, and overall micro-climate. SWG produces wines out of three distinct vineyard sites Napareuli, Tsinandali, Kindzmarauli. Our flagship wines, Saperavi, Rkatsiteli, Kisi, Kindzmarauli, Mtsvane and the Cabernet Sauvignon are produced from an indigenous grape varieties cultivated in a specific micro zones of Kakheti at the winery location. Currently, we grow eight varieties at our three vineyards with the best site-specific methods. We have consistency and are able to maintain style every year because of this dedicated concept of only growing our grape varietals where they grow best. www.clarkfoysterwines.co.uk

The wine has a rich deep pomegranate colour, with a ripe cherry and blackberry aroma. It has a strongly developed, complex bouquet and a balanced, harmonious taste and is often described by those tasting as “very easy drinking”. www.tasteofgeorgia.co.uk

Specially selected, highest quality Saperavi grapes from the Kakheti region in eastern Georgia. Tasting Notes: Wine has a flavour of grapes with cherry and blackberry undertones, perfectly combined with vanilla and oak aromas. It has a long and delightful aftertaste. www.berkmann.co.uk

The grapes are grown in the Kakheti region in eastern Georgia, where the climate is moderately humid, with hot summers and cool winters. The vineyard is situated at an altitude of 320 metres above sea level, where the vines are trained according to the Vertical Shoot Position (VSP) method and are double Guyot pruned. The soils are clay and loamy, which provide good water retention properties to sustain the vines during the hot summers. The vineyard is planted with cover grass between the vines to reduce weeds; the soil is mulched and treated with organic mineral fertilisers. The Saperavi (pronounced Sap-e-RAVEE) variety is an indigenous dark skinned, pink fleshed Georgian variety. Saperavi translates as ‘dye’ which is apt for this teinturier grape which produces richly coloured wines with marked acidity. The grapes were hand-harvested at optimal maturity. Winemaking The grapes were carefully sorted upon arrival at the winery, to ensure the best quality fruit was vinified. Fermentation took place in temperature controlled stainless steel tanks, followed by malolactic conversion to soften the palate. 8% of the wine was aged in new French oak barrels for eight months. Tasting Note Inviting aromas of wild berry, spice and toasty notes prelude a beautifully balanced palate with smoky ripe flavours of plum and earthy undertones. Pure and elegant on the finish. www.hnwines.co.uk

Made from selected vineyards located in the heart of Kakheti, East Georgia. The wine is fermented in stainless steel to maintain freshness and varietal character.The wine undergoes selected yeast fermentation. Only 25,000 bottles were produced. TASTING NOTE This unfiltered version is from specially selected grapes from the vineyards of Tsinandali – the result has more tannin and texture than the entry version, backed up with rich, pure blackberry and plum aromas, as well as smoky chocolate notes. FOOD MATCH Pairs wonderfully with roast meats and hard cheeses such as Gouda. www.boutinot.com

Mukuzani has been produced since 1893, and has developed and improved throughout the decades, although one thing remains unchanged – power and harmony. The wine is made from hand sorted grapes grown in the beautiful vineyards stretched on humus carbonate skeletal soils at the height of 350-750 m. After removing the stem and pressing, fermentation proceeds at a 23-28°C in stainless steel tanks. Following the 12-15 day maceration, the wine is transferred to 300L French oak barrels, for 9-12month ageing. The wine is further aged in stainless steel tanks. The subsequent ageing takes place in the bottles. www.transylvaniawine.co.uk

Kindzmarauli PDO is located in the Inner Kakhetian municipality of Kvareli, encompassing the southern slopes of the Greater Caucasus mountains. The vineyards are at altitudes between 250 – 550 meters above sea level, spanning the banks of the Alazani river. The PDO wines are exclusively made from Saperavi. The thing which makes this appellation special is the soil. It’s comprised of a loose black shale washed down the Duruji river. It has a high propensity to retain heat which in turn increases the temperature of the soil, with then increases the sweetness of the grapes – and the quality of the wine. The PDO is famous for its semi-sweet Kindzmarauli wine, which has been produced since 1942. This late-picked Saperavi from Kindzmarauli micro-zone offers an exceptional bouquet of naturally semi-sweet notes with the typical Saperavi taste of ripe fruits. It has a silky smooth structure. www.tasteofgeorgia.co.uk