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In 2009 Georgia exported 10.968 millions bottles of wine to 45 countries.In 2010, Georgia exported wines to: Ukraine - about 7.5 million bottles, Kazakhstan - about 2 million bottles, Belarus - about 1.2 million bottles, Poland - about 870,000 bottles and Latvia - 590,000 bottles.Currently, the wine is produced by thousands of small farmers (using primarily traditional techniques of wine-making), as well as certain monasteries, and modern wineries.According to the Minister of Agriculture of Georgia, wine production has increased from 13.8 million 750ml bottles in 2009 to 15.8 million bottles in 2010.During Soviet times wines produced in Georgia were very popular.In comparison with other wines from Moldavia and Crimea that were available on the Soviet market Georgian wines had been preferable for Soviets.For centuries, Georgians drank, and in some areas still drink, their wine from horns (called kantsi in Georgian) and skins from their herd animals.The horns were cleaned, boiled and polished, creating a unique and durable drinking vessel.

This statue is the statue of a Tamada, a toast master, and as you see on the souvenir sheet it is sometimes considered as the symbol of the earliest wine making in the world.

Among vessels, the most ubiquitous and unique to Georgian wine-making culture are probably the Kvevris, very large earthenware vessels with an inside coat of beeswax.

Not only kvevris were used to ferment grape juice and to store up wine, but also chapi and satskhao; others yet were used for drinking, such as khelada, doki, sura, chinchila, deda-khelada, dzhami and marani.

The State Museum of Georgia has on display a cup of high-carat gold set with gems, an ornamented silver pitcher and some other artifacts dated to the 2nd millennium BC.

From classical Antiquity, Georgian museums display a cameo depicting Bacchus, and numerous sarcophagi with wine pitchers and ornamented wine cups found in ancient tombs.

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