The Georgian Agriculture University organized a student wine festival at its Kakha Bendukidze campus. The participants familiarised themselves with the different issues related to agriculture and the students’ wine production skills as well.
The festival was attended by the university’s academic staff, wine specialists, wine companies, and representatives of the wine agency. They got acquainted with students’ wines and evaluated them according to individual components.
The winners were announced in the following nominations:
- The best red wine – 1st place was conferred to the “Shekra” team which has the members  Davit Kopaleishvili, Luka Chikhradze, Goga Papalashvili, Sesili Gogidze
- The best classic white wine – 1st place went to team “Gamasavali” having students Nani Jomarjidze, Ketevan Kadagidze, Davit Mushkudiani, Beka Mogelashvili
- The best Kvevri wine and the best label – 1st place won by team “Samizne”. The members students includes Giorgi Zaalishvili, Giorgi Bukhrashvili, Nikoloz Khokrishvili, Giorgi Dzagnidze
- Lecturers’ favorite Kvevri wine won by the “Mze Shina” the team members are the Nitsa Kupradze, Mikheil Sopromadze, Giorgi Menognishvili, Levan Asatiani
- The best wine presentation was won by three teams namely “Gasivasvali”, “Samizne”, “Dasi”
It is worth mentioning that the student wine festival is part of the practical training of the bachelor’s program in viticulture and winemaking. Moreover, the students of  the 4th year of the “Microvinification and Wine Festival Simulation” at the Academy of Viticulture and Winery of the University prepare their author’s wines.
Typically  the students themselves choose the grape variety and technology, pick grapes, pre-treat sweet and sour grapes, manage and regulate alcoholic fermentation, malolactic fermentation, and disease prevention, and determine the physicochemical parameters of the wine. At the same time, they conduct tastings to assess the quality, check the stability, take care of the stabilization of the wine, and pour it into bottles.
In addition  the participating students learn about grape varieties and technologies in winemaking countries and regions. In the tasting part they taste, evaluate, and describe the wines of Georgia and other countries. At the same time  the students of the Viticulture and Winery Program of the Agrarian University and the students of the Visual Communication Program of the Free University create a label design and present it to the customer.
