Vine and man appeared in the land of Georgia at one and the same time and still support each other to this day. The history, culture and lifestyle of the Georgian nation are embodied in the Georgian wine. It is the foundation of Georgian hospitality, friendship, tolerance and longevity.

In the western regions of Georgia, Ajara is one of the oldest centers of viticulture and enology. Ajara holds a worthy place within the world viticulture and enology in the formation of the ancient traditions of vine cultivation. The region played a significant role in the creation of vineyards. In this small area - only 2,9 thousand sq/km - more than 40 cultural vine species have been created and approved.

Keda district, situated in Acharistskali Gorge and 43 kilometers from Batumi, is considered to be the historical center of winemaking in ajara. The district is distinguished by beautiful nature and many historical places. The wines "Kedis Tsolikauri" and "Chkhaveri" produced in Keda district are very popular among Georgian as well as foreign consumers.

TSOLIKAURI - A white-grape species, widely presented in Keda district is a late ripening variety. It develops average-sized conical or wide-conical clusters of grapes. It is characterized by abundant harvest, high quality of wine, resistance against fungous disease, and easily adaptability to the environment. The local and European types of wine and naturally semi-sweet wines are made from it. Tsolikauri, as the oldest Georgian species, has different variations and clones. Its average productivity per-hectare amounts to 7-9 tons, average sugar accumulation capacity is 20-25%, and the acid level is up to 7,5-9,5 promil.

CHKHAVERI - A rose-grape species. The distribution zone in Ajara region is in Keda district. It produces high quality wine ingredient. “Chkhaveri” is light straw-coloured wine with rose sparkle, extremely delicate and famous for its aroma. It is used for making sparkling wines as well. It starts full ripening by late November. The sugar accumulation capacity is 19,5-21%, and the acid level - 8,1-9 promil. Productivity per-hectare amounts to 5,5-8 tons of grapes. Sensitive to fungous diseases. The bunch of grape is cylinder-conical shaped; grain is dark red, thick-skinned, juicy, with sweet taste.