Long before stainless steel and oak barrels, Georgians used giant clay pots, called qvevri, to ferment and age wine. The practice is now seeing a revival throughout Georgia with excellent results. It takes about three months for an artisan like Remi Kbilashvili to craft a new qvevri. Kbilashvili’s craft is a living totem to Georgia’s 8,000-year-old wine-making heritage; in 2013, UNESCO, the United Nation’s education organization, recognized the qvevri as an element of “intangible cultural heritage of humanity.” Read the rest of this fascinating article by Daniella Cheslow for McClatchy DC. Browse our Georgian wines.
Daniella Cheslow reports on the rich winemaking history of Georgia for NPR. Georgia’s winemaking heritage goes back 8,000 years and centers on the qvevri, a cavernous terra-cotta pot shaped like an egg, lined with beeswax and buried to the mouth underground. But these ancient vessels were sidelined by the industrial wine production dictated by seven decades of Soviet rule. Over the past 10 years, however, qvevri wine has slowly recovered. Today, it is a calling card for Georgian wine around the world. Read the rest of the article here. Browse our Georgian wines.