Georgia is Unique:
Land of Clay
Georgian winemaking in qvevri is practised throughout the country, and its traditions are handed down through the family.
The qvevri is a lemon-shaped terracotta vessel used for making, ageing and storing wine. Qvevri were the first vessels ever to be used in winemaking, with archaeological evidence dating more than 8000 years.
Qvevri’s are shaped by day, with thin layers added and shaped day by day to ensure strength and shape
They are then fired in a giant kiln
Qvevri are buried underground and when ready, with only the top exposed.
Grape juice is added to the qvevri, then covered by a lid (often made of glass or thick perspex while fermentation happens.
The lid is removed for “punch down”. Wine is then stored for a period of time in qvevri, depending on the style, before bottling.
Georgia's
Unique Winemaking Techniques
Crush grapes into wooden crusher
Stems, skins, juice directly into qvevri
Ferment in qvevri under ground
Frequent stirring and punch-down “Chacha” contact (skins, pips & stalks) varies by region
Cap falls to bottom
Sealed for maturation
Punch down for maximum fruit extraction
Marani (winery featuring qvevri)
Extracting clear wine
Cleaning the qvevri