QVEVRI WINES FROM GEORGIA

Here you will find out what a Qvevri is, how it is used in wine production and what makes Qvevri wines special.

A Qvevri is a clay amphora that is dug into the ground to produce wine. As the Qvevris are made of slightly porous clay, there is a certain amount of exchange between the inside and the outside. The position underground naturally ensures even temperatures.

This ancient Georgian production method has been part of the UNESCO Intangible Cultural Heritage since 2013.

After the Qvevri has been thoroughly cleaned, it is ready for wine production. The mash (juice, skins, seeds, sometimes also ripe stems) is transferred directly from the pressing into the amphora. The Qvevri is left open because oxygen is needed for fermentation. It is only filled to around 80% so that the mash does not foam over during the intensive fermentation.

During fermentation, the pomace cap (mash that is pushed upwards by the rising CO2) must be pressed down regularly. Once fermentation is complete, the Qvevri is either topped up with the same wine from another Qvevri or the contents are pumped into a smaller Qvevri. It is important that the Qvevri is now 100% full and can be closed with a lid.

You can find out more about making wine in the Qvevri in our blog article.

Unlike a wine from an oak barrel, the Qvevri does not release any flavor into the wine. The inside of the Qvevri is usually treated with melted beeswax, which clogs up the numerous pores. However, as the surface of the amphora is still slightly porous, Qvevri wines often have slight oxidative notes.

However, the typical taste of Qvevri wines is due to the production method: In Georgia, and in the Kakheti region in particular, it is not just the grape juice that is fermented, but the whole mash. This gives the wines their typical full-bodied taste and tannins.