Georgia is located in a climatic zone most favorable for development of viticulture and wine-making -  41° 07'-43°35' N and 40° 45' - 46° 44' E.

A variety of micro-climatic features, soils and relief are provided by the existence of the Caucasus Mountains to the north, the Black Sea to the west and the Caspian Sea to the east, among others factors.

It is a well known fact that impressions of vine leaves of ancient era, as well as seeds of cultivated grapes found during archeological excavations and dated 6th-5th millennium B.C., allow to deem Georgia the motherland of wine-making and viticulture.

bg A great variety of indigenous kinds of vine (more than 500 kinds) also attests to the fact that none other than Georgia is the hearth of morphogenesis of wild and cultivated vine. Wine-making equipment found during archeological excavations, namely stone presses, spinning tools, different jugs and pots for wine, confirms that even as far back as those times, wine-making was an important aspect of domestic economy for Georgian people. In the 12th century, one of the first educational academies in the world was founded in the ancient city of Ikalto. Alongside such fields of study as philosophy, astronomy, mathematics, Greek, Latin and other languages, students were taught wine-making as a discipline.

Over the many centuries, Georgians have developed unique methods of making local Kakhetian, Imeretian and Kartliwines. Chardin, a famous French traveler of the 17th century, noted that no other country in the world produced as much high quality wine as Georgia.