Is Georgian Wine Only for Natural Wine Lovers?

If you’ve ever heard about natural wine, orange or amber wine, clay-fermented wine, Georgia comes to your mind almost immediately, doesn’t it? The country’s ancient winemaking culture has become a symbol of the natural wine movement — but is Georgian wine really only for natural wine lovers?

Let’s unpack three common misconceptions.

1. All Natural Wine is Funky, Weird and Unusual

There’s a widespread assumption that natural wine equals unpredictable, cloudy, volatile juice — something you try once, maybe for the story. But “natural” doesn’t have to mean funky. It refers to a philosophy of low intervention, characterized by organic or biodynamic farming, the use of native yeasts, minimal use of additives beyond a touch of sulfur, and minimal processing in the cellar.

In Georgia, many natural wines are clean, vibrant, and technically sound — especially when made by experienced producers who are skilled in managing fermentation and are not lazy to check the wines in the lab. Also, there is an impressive stylistic range available from region to region - for example, some do a lot of skin contact, some less, some none at all.

2. All Qvevri Wine is Natural

Qvevri — the large, egg-shaped clay vessels usually buried underground — are perhaps Georgia’s most recognisable wine symbol. But using a qvevri doesn’t automatically make a wine “natural.” It’s first of all a vessel.

The winemaker decides what kind of grapes to use (conventional, organic, biodynamic), what kind of yeast (cultured or wild), and whether to fine, filter, or add sulphur. In fact, many producers working conventionally use qvevri for stylistic reasons, aiming for texture or a bit more oxidation than in stainless steel, but still farm and ferment in line with international commercial standards. Conversely, some natural winemakers also work in stainless steel, oak or glass.

3. All Georgian Wine is Qvevri Wine and Natural Wine

This is where perception truly outpaces reality. Georgia has a Natural Wine Association with strict rules for vineyard practices and winemaking, and several producers are certified organic by bodies like Caucascert or Demeter. However, this is only a small slice of the wine industry. The majority of Georgian wine is made conventionally — especially among the top 10 wineries by volume. These producers prioritise stability and consistency across vintages, and many of the wines exported to markets like the UK fall into this category.

That said, Georgia also has a growing number of low-intervention winemakers who may not be officially certified but follow organic principles and avoid filtering or fining. Their wines may vary more between vintages — but they’re often the ones most rooted in place and tradition.

So, Is Georgian Wine for Natural Wine Lovers Only? Absolutely Not.

Georgia offers everything from precise, fruit-forward Rkatsiteli made in stainless steel to complex skin-contact Kisi aged in beeswax-lined qvevri to juicy, reliable Kindzmarauli reds made for supermarket shelves. Whether you're a natural wine fan seeking zero-sulphur Saperavi, or a traditionalist who prefers their Mukuzani clean and textbook, Georgia has a bottle for you.

Natural wine definitely helps put Georgia back on the modern map — but the story goes far beyond that.