[sa-kar-'tve-lo] Georgia (ge.)
Каkhе́ti (ge. კახეთი [Kahе́ti]) — Edge and historic region in eastern Georgia, in the headwaters of rivers Iori and Alazani. Name based from "Kakhi"- the subethnic group of Georgians in Eastern Georgia, it is a suffix that indicates the habitat of this nation.
According to the chronicles, Kartlis Tskhovreba ethnarch at all Georgians Kartlos had five children, among whom Kakheti, Kuheti and Gardabani. It is known that in the early ancient period Kakheti was part of Caucasian Albania. Among the eight Eristavstvos (regions) based Farnavaz King (III century BC) was Eristavstvo of Kakheti. The capital of the united Eristavsrvos became a fortress city Ujarma where based Asfagurom King. In the early Middle Ages, the centre of Kakheti moved in-depth Iori Valley, north of the city of Grammy, and later in Telavi.
The most favourable climate and geographical conditions for the cultivation of grapes are observed in Alazanskaya Valley (remember Georgian wine of the same name), a unique area of Kakheti. This amazing valley stretches 110 miles from north-west to south-east at an altitude of 250-500 m above sea level between the main Caucasus and Tsiv-Gomborgskimi ridges. The average width of the river valley Alazani is approximately 20 km. Excellent soils of the valley with a unique geographical location creates exceptional conditions for the cultivation of grapes. It is home to such well-known grape varieties for Georgian wines as "Saperavi" which in Georgian means "dye", "rkatsiteli"-"red horn”.
Feast and wineThe method, which opened in Kakheti Georgian wine production, is traditionally considered one of the most common. A feature of this method is that for fermentation and ageing Georgian wines, used special cone-shaped vessels aka clay pots with capacity up to 500 decaliters. These jars were buried in the ground so that the cover is at the floor level. Such an immersion tank, which must first wander, and then kept Georgian wine, allows achieving a stable temperature of 14 degrees Celsius, which this is the most optimal conditions for long-term storage of Georgian wine. The grape harvest was processed in a purpose room, wineries, which Georgian called Marani. In a large pan-spinning (satsnakheli), hollowed out of a single tree trunk, grapes crushed underfoot. This is the best way to get quality wort as not damaged grape seeds. Otherwise, Georgian wine acquires unwanted bitterness. Squeezed juice runs down for special chutes, buried in the ground in kvevri fermentation, ageing and storage. Red Georgian wine wanders 4-5 days straight on pulp. After that, the juice is poured into a separate container for further fermentation. Residues from pulp squeeze juice out of it also produce wine. White Georgian wine completely wanders on pulp for 7-8 days, until the fermentation of the wine has finished. It is because of the fermentation of grape juice on pulp, Georgian wines acquire the taste pleasant tartness. Almost all regions of Georgia, who cultivate grapes during excavations, have found evidence of the existence of culture kvevri. European scientists have conducted research and found evidence to support the penetration of wine culture in European countries from the territory of Georgia. This is quite a powerful argument in favour of the statement that Georgia-the oldest wine country.