Georgians sincerely believe that their homeland is the oldest wine-growing region in the world. Archaeological excavations reveal knives for pruning vines and other tools dating back to the Neolithic era (IV-III millennium BC). At the beginning of our era, special clay jugs appeared - qvevri containing more than 150 liters of liquid.
Thus, it is possible to determine when the unique Kakheti technology of wort fermentation was born, thanks to which Georgian wines became famous. Alazani Valley is a relatively young drink. It began to be produced in 1977. But do not discount the centuries-old
history of Georgian winemaking, as well as the unique natural features of the area where the Alazani Valley is made.
About 500 varieties of local grapes grow in this country. In addition, European species are now widely used. But Georgian wines are mostly varietal, not blend. Saperavi - a local type of vine, the main component in the red wine "Alazani Valley" - was transplanted as genetic material in the Odessa region of Ukraine, Crimea, in Novocherkask. There, on its basis, they release their “Alazani Valley”. Similar in taste to "Bastardo Magarach", "Northern Saperavi."
But still, “Alazani Valley” (Georgia) is an unrivaled wine. It is made such by the natural conditions of the appellation, in whose honor the drink is named. Alazani Valley is located in the center of the Kakheti region, in the east of the country. Here are their unique climatic features and soils.
“Alazani Valley” - semi-sweet natural wine. This means that it is produced from sugar varieties (at least 20%). The unique Kakheti technology of long fermentation produces a slight acidity in the drink, smoothed by the sweetness of berries. As a result, the wine has 3% sugar with a strength of 9-11.5 degrees.
The main feature of wine production in Kakheti is that the berries are crushed, but the wort does not decant. The whole mass, together with the pulp, first stands in the open air and is mixed three times a day. Further, this wine material, together with the “cap”, is poured into qvevri and hermetically sealed. The giant ceramic jug itself is buried in the ground, where the wine quietly wanders and self-lightens. The whole process goes through the “Alazani Valley”. The wine is then separated from the pulp, pasteurized and bottled.
Drinks of this brand are white and red. The latter is stronger and more sugary. Red "Alazani Valley" - blended wine. Ojaleshi, Mujuretuli, Alexandrouli berries are added to the main Saperavi variety. The drink has a fresh bouquet, harmonious taste with a velvet train rich in red. In the first seconds, notes of ripe cherries are felt. In the aftertaste shades of almonds and sweet figs are heard.
White "Alazani Valley" - wine is also blended. Rkatsiteli, Mtsvane, Tsolikouri and Tetra take part in its preparation. Manufacturing technology is somewhat different from red wine. Before juice fermentation, a special vacuum must is introduced into the juice with pulp. The wine material is maintained at temperatures close to zero. So goes through a full cycle of fermentation. As a result, a true straw-colored masterpiece is born. The wine has a clean bouquet with notes of quince and melon, a slight acidity, soft and light taste.