Clay makes wine taste better
wine in clay There has been wine in Georgia almost as long as there have been Georgians. Georgia cannot be imagined without wine. In our country you will find about 500 varieties of endemic grape. It is even said that the word "wine" is of Georgian origin and that this is where wine-making first began. All over Georgia, archaeologists have found ancient wine presses and clay vessels, proving that viticulture has been practiced here at least since the 3rd-2nd millennia BC.

Georgians have a special method of making wine in stone presses and then storing it in clay vessels sunk in the ground. Even today many houses in the country have a wine cellar - the so-called "marani" with a wine-press and underground clay jars. These wine jars are called "kvevris" and their presence is betrayed only by the stone slabs with which they are sealed. Unlike the European way of wine-making which implies the separation of juice from grapes after pressing, Georgians keep juice and grapes together for some time before separating them. This is what gives Georgian wine its special flavour and strength.

For the mankind everything began with pottery clay, i.e. a mixture of 2 types of clay - china and cutty clay. The first gave the pottery a uniform structure and a smooth surface and the latter - strength.

The invention of pottery clay was followed by a potter's wheel and a pottery furnace - a pottery baking furnace where baking was performed with hot gases liberated during fuel combustion.

For a long time in Georgian wine-making special crocks - kveri were used. Crock is a vessel made of special clay with consequent baking and hardening. Wines "born" in these crocks were distinguished by extraordinary richness of flavors and useful microelements.

To treat wine in the present-day wine-making, even special - bentonite - clay is used. Bentonites, fine-porous clays, consisting mainly of minerals, have a high cohesive ability, adsorption and catalytic activity and are intended for acceleration of clarification of must and wine materials and stabilize wine against protein dimness. Bentonite increases the biological stability of wines due to adsorption of microorganisms (yeasts, bacteria). Bentonite clays of Georgia are regarded to be the best clays all over the world.

Clay has a lot of healing properties. Among them the following are established:
Ability to absorb diseases.
Antibacterial action.
Solar magnetism.

Thousand year-long history of using ceramic vessels and hundreds of millions of people who drank wine from them is undoubtedly the evidence of ecological purity of vessels made of clay, bringing health and longevity for people and a desirable cool in hot days when drinking wine from these vessels.

The Georgian manufacturing company "Kakhetian Traditional Wine-Making" using intensively crocks for keeping and bringing the best properties of Georgian wine to their connoisseurs.

Using a classical formula of the composition of the earthenware material tried for centuries and a unique design of a vessel combining ancient traditional and modern forms, the Company "Kakhetian Traditional Wine-Making" was awarded with 23 gold, silver and bronze medals at international competitions for high wine-making standards and quality of their wines.


Product 1

saperavi wine


Red Dry Wine of Kakhetia, Georgia.

Produced since 1886, made from Saperavi grape variety grown in Kakheti Region., this wine has pleasant and harmonious taste. It is best served at a room temperature with roasted meats, salads and fruit. Alc. 12% Vol

Product 2

kindzmarauli wine


Red Semi-Sweet Wine of Kvareli, Georgia.

Produced since 1942, made from Saperavi grape variety grown in Kakheti, Kvareli Regoin. With a scent of ripe berries and a deep purple color, this wine has a velvety taste that is rich and peppery with a touch of sweetness and a lingering finish which balances both fruit and acidity. Perfect with cheese, most desserts and appetizers. Alc. 12% Vol

Product 3

khvanchkara wine


Red Semi-Sweet Wine of Racha, Georgia. Produced since 1907, made from Aleksandrouli and Mujuretuli grape varieties cultivated in Western Georgia – Racha, this wine has a dark ruby color and a strong bouquet. The taste is harmonious and velvety with a raspberry flavor and subtle oak tones. Khvanchkara has strong wine qualities without fortification or sugar added, making it perfect for spicy foods, fresh fruit, cheeses, desserts and cigars. Alc. 11.5% Vol


Product 4

alazani valley white

Alazani Valley White

White Semi-Sweet Wine of Kakhetia, Georgia.

Produced since 1977, made from white grape varieties – Rkatsiteli, Mtsvane, cultivated in Eastern Georgia, its elegant bouquet brings out an exciting balance of complementing flavors. Moderately sweet and light wine, it is perfect as an aperitif or with light meals. Alc. 12% Vol

Product 5

alazani valley red

Alazani Valley Red

Red Semi-Sweet Wine of Kakhetia, Georgia.

Produced since 1977, made from grape varieties – Saperavi, Aleksandrouli, Mujuretuli, Ojaleshi grown in Western and Eastern regions of Georgia. This light bodied, refreshing wine is best served at a room temperature, perfect as an aperitif or with light meals.Alc. 12% Vol


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