Wine is a natural, agricultural product defined by international organisations and recognised by the EU Treaties and the EU legislation as a “product obtained exclusively from the total or partial alcoholic fermentation of fresh grapes, whether or not crushed, or of grape must”.
Each wine is unique: soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Wine making can be considered both an art and a science. Different climates and soil types will impact a single grape variety resulting in different styles of wine, and few winemakers would agree on just one “correct” method of wine making.
Wine regions both in the Northern and Southern hemisphere produce an endless variety of superb products. While wine remains a natural product, technological innovations have provided for better hygiene and control of the production process, contributing to the production of wines suited to the palate of contemporary consumers.
Today consumers look for higher quality products and while the overall consumption of wine is dropping, demand for high quality wines is increasing. Consumers are drinking less but “better”.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.
On 4 December 13, Qvevri, the traditional Georgian winemaking method, was added to the List of the Intangible Cultural Heritage of Humanity.