According to Pérez-Álvarez et al., (2019), the oldest grape producing vine in the world is known as Zametovka, which is located in Maribor in Slovenia. Saperavi constitutes the oldest variety of grapes, which is found in the mountains of Caucasus, native to Georgia. It is enlisted in the book of Guinness World Record and identified as the oldest vine across the globe, still producing grapes in large quantities. Wine is the product of grape vine, which is cherished by a large number of people in varied occasions across the globe. Zametovka constitutes a red coloured Slovenian variety of grapes, which is popular worldwide for producing red wine. It ripens late in the middle of October and is resistant to the winter frost, however, less resistant to the frost during spring. The clusters of the oldest grapes are large to medium compact and involve an average weight of 250 gram to 400 gram, and usually tend to mature to high levels of sugar and generate rich wines with residual sugar and noticeable sweetness (Aktar, 2018).
As unfolded by researchers, archeologists have found evidence that winemaking is a very old custom process dating back about 8000 years. Grape comprises about 60-80 species of vine plants belonging to the family Vitacea, and genus Vitis. The large varieties of grape can be consumed as table fruits, crushed to prepare wine or grape juice or dried to produce raisins. The oldest vine in Slovenia is the sole plant with its own museum known as the Old Vine House. The museum demonstrates an esteemed heritage of wine with a wine tasting room and winery providing premium wines created from the oldest grape vine in the world (Williams et al., 2018).
Aktar, E., (2018). APPROACH TO HIGHER PRODUCTION OF GRASSPEATHROUGH MANIPULATING ITS CANOPY STRUCTURE (Doctoral dissertation, DEPARTMENT OF AGRONOMY, SHER-E-BANGLA AGRICULTURAL UNIVERSITY).
Pérez-Álvarez, E.P., García, R., Barrulas, P., Dias, C., Cabrita, M.J. and Garde-Cerdán, T., (2019). Classification of wines according to several factors by ICP-MS multi-element analysis. Food chemistry, 270, pp.273-280.
Williams, L.E., Dokoozlian, N.K. and Wample, R., (2018). Grape. In Handbook of environmental physiology of fruit crops (pp. 85-133). CRC Press.