The basic technological process consists of pressing grapes, then pouring the must and the chacha into a qvevri. As fermentation progresses, the mixture is stirred several times daily. After fermentation, the wine is aged for several months, sometimes as long as two years.

"Despite powerhouses like Italy and France, Georgian wines have a very good position in the European market," Danelia says.

"About 37 percent of our trade is with Europe."

Georgia's traditional market for its wines, Russia, has shrunk dramatically in recent years, and the country's wine industry is reaching out to new markets. While Georgian wine is not yet easy to find in China's restaurants or wine shops, it's frequently presented in exhibitions and fairs around the country.

"They say wine consumption has increased in China by 700 percent in recent years," says David Aptsiauri, Georgia's ambassador to China, joking that Georgia would be OK with growth like that. He notes that last year saw trade double between China and Georgia, "and we've started discussions on a free-trade agreement".

Meanwhile, high-level exchanges continue－Georgia's prime minister will visit China in September, ready to ink more deals and exchanges, and Georgia will host a Silk Road business forum in October.

"Our countries have shared values," Danelia says. "Beyond politics and economics, we both respect the importance of history, culture and tradition."