Georgia's 8,000-year-old winemaking tradition centers on the Qvevri, massive egg-shaped clay vessels buried underground for fermenting and aging wine. UNESCO recognized this method as Intangible Cultural Heritage in 2013, highlighting its cultural significance.
These vessels, ranging from 20 to 4,000 liters, are crafted from specific clay types and fired at 1000°C before being treated with beeswax. Once buried with only their necks exposed, Qvevris maintain consistent temperatures crucial for natural fermentation.
The traditional process involves fermenting whole crushed grapes – including skins, stems, and seeds – for 5-6 months. This extended skin contact produces Georgia's characteristic amber wines from white grapes and full-bodied reds, using no artificial additives or temperature control.
Today, while modern winemaking dominates global production, the Qvevri method persists as a testament to sustainable, traditional practices that have shaped Georgian wine culture for millennia.
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