The Guardian reports that Georgia’s 8,000 year winemaking heritage, including qvevri fermentation in buried clay vessels, is helping drive renewed international interest in its distinctive wines. The article links the boom to the country’s 525 plus indigenous grape varieties and to the wider rise of natural wine, noting that UK volume sales of Georgian wine increased by 72% in 2024, and it name checks producers and regions such as Kakheti and Imereti.