The main wine grapes preferred in Georgia are red Saperavi and white Rkatsiteli. Chinuri and Mtsvani are also very common whites.

The country is strongly associated with the continuation of ancient winemaking techniques. This includes the use of clay pots called qvevri (or kvevri) for fermentation and storage. Like ancient amphorae, they are buried in the ground outside or placed in the basement floor for a constant temperature. The technique of vinification is also different, thanks to which white wines are rather orange and acquire a dense body and amazing complexity.