Ancient Georgian Tradition
Qvevri winemaking dates back approximately 8,000 years, making Georgia the cradle of viticulture. Archaeological excavations near Tbilisi have unearthed qvevri fragments containing grape residue from around 6000 BCE. The vessels are handmade by specialised potters (meqvevre) from local clay, shaped without a wheel, and fired in kilns. Sizes range from 200 to 3,500 litres, with most used for winemaking holding 800-2,000 litres.
How Qvevri Winemaking Works
The process is distinctive:
- Crushing — grapes are crushed by foot in a wooden trough (satsnakheli)
- Filling — juice, skins, stems, and seeds are placed together into the qvevri
- Fermentation — the buried qvevri maintains a constant, cool temperature; fermentation occurs naturally with wild yeasts
- Skin contact — white grapes macerate on skins for weeks to months, producing the amber "orange" wines Georgia is famous for
- Sealing — after fermentation, the qvevri is sealed with a stone lid and beeswax, remaining buried for 5-6 months
- Racking — the clear wine is drawn off, leaving grape solids in the qvevri's conical bottom
UNESCO Recognition
In 2013, UNESCO inscribed the ancient Georgian traditional qvevri wine-making method on its Representative List of the Intangible Cultural Heritage of Humanity. This recognition has boosted international interest in Georgian wines and qvevri techniques.
Global Influence
Inspired by Georgian traditions, winemakers worldwide — from Italy's Friuli to Slovenia, Australia, and Oregon — have adopted qvevri for small-batch production. The vessels appeal to natural winemakers seeking minimal-intervention fermentation in a completely neutral, non-wooden container.