QVEVRI VINO - Georgian wine

The unique feature of the Qvevris is influenced by the confluence of natural and local texture. The mineral and chemical composition of the clay, the structure of deposits, the climate and the centuries-old and refined methods for the production of fired clay are a major factor in the production of wine in Georgia.
In 2013, UNESCO awarded the status of intangible cultural heritage to the process of producing georgian wine in Qvevri. It confirmed the fact that Georgia has the world's oldest origin in wine production. The process of building Qvevris has been passed down from generation to generation. Even today, this traditional technology is still used. In Georgia, the production of Qvevris in Kakheti, Guria and Zemo Imereti was developed. The tone for the production of Qvevris, occurs in hundreds of years old layers in high mountainous areas. This clay contains lime, gold and other base metals. Lime is a natural antiseptic that destroys harmful bacteria that can cause over 400 different wine diseases.
Shaping clay to make Qvevris is done by hand, step by step. This requires a lot of experience and craftsmanship. It takes about 2 weeks to build a Qvevri with 1000 liter capacity. The wall of Qvevri is formed in 10-15 cm layers one after the other. The next layer can be first formed when the previous one has dried. The finished shaped Qvevri gets its primary stability through three weeks of rest. Then it is placed in a special kiln by being burned for 7 days and tempered overnight. The Qvevri was hardened by the burning. One month later, the Qvevri is stable due to its inner tension.
Finished Qvevris are buried in selected places in the ground. As a result, the temperature in the Qvevri remains stable and remains constant between 13 and 15 ° C, representing the microclimatic conditions needed for the process of fermentation. In the Qvevri are produced exceptional wines, with individual characteristics, which are very different from other wines.