Discovering Georgian wines: a cultural and scientific perspective

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Christophe Lavelle, preface by Gocha Javakhishvili

Apogee Publishing

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A discovery of Georgian wines through 8,000 years of winemaking history. The author explains the different indigenous grape varieties and the original fermentation method in kvevri, that is, in a buried clay pot. He thus restores the Georgian vine to its rightful place of honor, which, despite its omnipresence in the country's history, remains rare, or even absent, from wine lists in France.