As the wine industry moves towards eco-consciousness and sustainability, the practice of producing organic wine becomes increasingly appealing. Georgian winemakers also share the new approach of offering organic, additive-free wines to wine aficionados.

“The transition from pesticides to biopesticides was really tough in the beginning. It’s a whole different philosophy; we don’t use pesticides or additional vitamins. We have faith in nature. Instead of 10 tons, now we get around 3 tons,” says Sanata Tsitsuashvili, founder of Lagvani Winery.

The organic wine-making process takes several years as the vineyard has to alter its ecosystem.

“A vineyard used to be sprayed with chemical synthetic drugs requires 3 to 5 years to change its biocenosis, i.e. become organic. Thereafter, the farmers will receive a certificate proving that their products are biologically clean,” says Karlo Kikoria, founder of Bioagro.

According to wine experts, the transition to organic wine production does not completely eliminate spraying. It is important to keep all of these procedures strictly under control. Using biologically pure fertilizers is restricted to predetermined amounts, however.

Going through these complicated procedures requires willpower, finances, and quite a lot of time. Accordingly, the question arises as to why winemakers still go this difficult way. The answer is simple. With its distinguished taste and high selling price, bio wine is in high demand globally.

In this process, raising awareness and diversifying sales markets are crucial to boosting bio-wine production. This can not only be accomplished by the private sector efforts. In order to facilitate this process, the state is also actively involved. Every year, Georgian wine is exhibited at numerous international exhibitions.