It is widely believed that Georgia is, where wine production first began, over 8000 years ago. Archaeological remains suggest that as early as 4000 BC grape juice was being placed in underground clay jars, or Quevri (also known as Kvevri), to ferment and preserve during the winter. The Qvevri is an egg-shaped earthenware vessel used for making, ageing and storing the wine. The wine-making process involves pressing the grapes and then pouring the juice, grape skins, stalks and pips into the Qvevri, which is sealed and buried in the ground so that the wine can ferment for five to six months before being drunk. The vine is central to Georgian culture and tightly bound to their religious heritage. Our wine tours are designed for those, whose purpose is or includes wine tasting, our chase of wine, or participate in some traditional wine making activities. These tours will consist of visits to different wineries and vineyards in different regions of Georgia.