Wine made today in the traditional Georgian method follows the same process Georgians developed to make wine more than 8,000 years ago. The traditional of making wine in earthenware vessels called Qvevri is a key sign that distinguishes Georgian wine from all other wines in the world.
In 2013 UNESCO registered the Qvevri winemaking method on its List of the Intangible Cultural Heritage of Humanity.
Qvevri is a clay vessel buried underground, where the earth’s temperature remains fairly consistent like modern temperature-controlled tanks and provides a naturally controlled environment for fermentation. The vessels’ conical shape allows yeast and sediment to settle to the bottom freely while the wine is allowed to circulate within the wider center. After fermentation, wines are transferred to another Qvevri or stainless steel tanks and oak barrels to age.
Before use, Qvevri are carefully cleaned and coated with beeswax before juice is added, and then completely sealed to further prevent contamination and oxidation. The natural yeasts of the grapes allow fermentation without additives, and the natural tannins prevent spoilage without artificial preservatives.
There are mainly two different technologies for producing wine in Qvevri in Georgia, with differences in eastern Georgia, particularly in Kakheti, and western Georgia. In order to make Kakhetian amber wine, pips are left to ferment in contact with the marc and stalks for 6 months; however in other regions of Georgia white varieties of grape are not left to ferment in contact with the marc and stalks for 5-6 months, which is why the wines are completely different throughout the country.
Many Georgians consider the traditional Georgian way of making wine to be an inseparable part of their cultural identity and inheritance. Now, this method is serving as a catalyst for global interest in Georgian viticulture.
