The millennia-old history of Georgian wine. A portrait of the most important grape varieties. Winemaking in amphorae. High-quality Georgian wines are enjoying increasing international popularity - and this has been the case even before UNESCO designated the country's traditional winemaking in amphorae as an intangible cultural heritage in 2013. Indigenous red and white grape varieties such as Saperavi and Rkaziteli are vinified to the highest quality. Additionally, there is the increasingly popular 'fourth wine color', the so-called orange wines - white wines that are fermented with their skins like red wines. Fermentation in amphorae (Qvevri) is the oldest form of wine aging in the world and is still widely practiced in Georgia today. This book dedicates a chapter to it, which also lists all indigenous grape varieties and provides detailed descriptions of the forty most commonly used ones. The wine regions of Georgia, such as Kakheti and Kartli, as well as the most important appellations like Zinandali and Mukuzani, are also described in detail. With a foreword by Rudolf Knoll, editor of the European wine magazine VINUM. Rudolf Knoll has traveled to Georgia multiple times over the past 15 years and has written about the development of wine and the country.