Qvevri Winemaking

The practice of Qvevri winemaking is over 8000 years old and is the foundation of Georgian wine.

It is an egg-shaped clay vessel that is buried under the ground. Historically this was important as it kept the fermenting wine cool before electricity. Keeping the fermentation temperature low is important for producing high-quality wines.

Making a Qvevri

Like oak barrels the quality of the clay used for making a Qvevri is extremely important. Different components in the clay result in different kilning temperatures and porosity. It takes a long time to produce a Qvevri, approximately 3-months depending on the size. Firstly, the clay has to be collected and washed. Then the base has to be carefully created and thoroughly dried. Each layer is then stacked and shaped with drying in between the stages. Once the egg shape has been created it can be kilned. This takes around 7 days with the temperature ranging from 800 to 1600 degrees Celsius.

Qvevri hygiene

This is one of the most important aspects of winemaking inside of a Qvevri. Tartrate crystals can build up inside of the vessel and alter the porosity, this can be removed with clean hot water. Equally, bacteria can increase and ruin a wine. Many producers line the Qvevri with beeswax preventing minuscule amounts of wine entering the tiny clay pores. Some producers also disinfect with small amounts of sulphur.

How is Qvevri wine made?

First, the grapes are harvested and pressed. Traditionally in a satsnakheli, a wine press. This then enters the Qvevri, some producers remove a proportion of the stems or skins to reduce the tannins in the wine, some use all of the skins. The must then begins to ferment, often using indigenous (non-commercial) yeast with regular punch downs. Once the fermentation is complete the Qvevri is sealed and left to age. This ageing process can often last up to 9-months depending on the style of wine the producer wants to make.

How does Qvevri wine taste?

The first thing you will notice with white grapes that have been produced in a Qvevri is the deep golden or amber colour from the skin contact and increased level of oxidation. Like in common winemaking practice the grape variety makes a huge difference in the flavour of the wine. However, generally, the flavours will turn from fresh fruits to more dried fruits (apples, apricots, nectarines), nuts like walnuts and almonds as well as spices, tea or tobacco notes.