History
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Georgia is one of the most ancient countries in the world with an uninterrupted tradition of viticulture and winemaking. In fact, cultivated grape pips were discovered that indicate that Georgia has been making wine for some 8000 years, leading experts to believe that Georgia is the birthplace of wine. Numerous artefacts dating back IV-III and older have also been found adding evidence to the fact that Georgia is probably the oldest wine country in the world.
525 indigenous grape varieties of Georgia. Nowadays, about 25 varieties are used in the industry. Georgian winemaking – The Qvevri (clay vessel used for fermentation of wine) Method is listed as part of UNESCO Intangible Heritage. |
Winemaking tradition is connected with 8000 years continuous history in Georgia. Georgian viticulture has passed through millennia and has preserved ancient and unique Qvevri winemaking method to the world.
Up to the present day, together with wine pressing and modern storage methods, unique ancient technologies are preserved in Georgia.
Here viniculture was equally developed in all social strata. The major concern of Georgian winemakers has always been an introduction of latest standards into production. Many things have changed in factory production of wine; however peasant agriculture is till preserving ancient traditions almost until the end. Even nowadays you can see hundred-years winepresses in some villages, in which grapes are pressed in old-fashioned style. This process is usually accompanied by small feast-often performed by the winepress. At this time, first toast is proposed to the bountiful harvest.
Qvevri with its unique features is phenomenal vessel and has positive impact on wine.
In 2013, UNESCO has granted the status of intangible cultural heritage (ICH) to Georgian wine-making traditional method in Qvevri, which is a message to the whole world, that wine is an integral part of the ancient Georgian culture.
Qvevri, buried underground, is a clay vessel for wine-making and storage. The ancient wine storage vessels similar to Qvevri are found during archeological excavations in Kvemo Kartli region and dates to VI-V millennium BC. The ancient Qvevris found in the territory of Georgia are currently exhibited at Georgian National Museum.
It can be said safely that Qvevri is the main treasure of Georgian wine.
It contains clay, limestone and small amount of precious metals - gold, silver and copper. Lime which reacts with acid, strengthens Qvevri walls on the one hand and plays a role of natural antiseptic on the other hand. This fact is of fundamental importance in viticulture, where approximately 400 bacteria are known.
It takes averagely 3 months to make Qvevri. Principal time is spent on its construction and drying. Following Qvevri construction, they are placed into special oven, where the most difficult stage of combustion starts.
Temperature in Qvevri buried underground is not changed and it permanently preserves 13-15 degree necessary for wine fermentation. Those chemical processes are naturally and chronologically taking place into it, which require special equipments and additives into factory production. Before wine fermentation, it needs frequent stirring - four to five times a day. At the end of fermentation process grape pips, chacha and grape stems start sink and are accumulated together at the bottom of Qvevri. Under the pressure influence, grape pips are covered with lees, after which pips and wine are separated from each other.
In Kakheti, one of the principal wine-making regions of Georgia, Qvevris are buried in wine cellars-Marani. Maranis are really fantastic here. The status of Museum has been granted to some maranis due to its ancientness and uniqueness.
In western Georgia wine is stored in hermetically sealed Churi (Qvevri) in the open air.
Winemaking technologies are different in various parts of Georgia. In Kakkheti, gross mass of Chacha participates in alcoholic fermentation, while the Imeretian rue of winemaking means addition of one-third of chacha to grape juice, which is poured from winepress into Qvevris.
In addition to its distinguished micro-climate, soil and traditional methods of wine-making, uniqueness of Georgian wine is also conditioned by endemic varieties of Georgian vine. Nowadays, there are more then 500 endemic varieties in Georgia. Few of these varieties were considered lost for decades, however recently their search and re-cultivation have been managed.
Almost all wine companies produce Qvevri wine in Georgia. With the support of National Wine Agency under the Ministry of Agriculture of Georgia, Qvevri wine-producing companies have an opportunity to represent own products in the international exhibitions of natural wines in different countries which increases awareness and promotion of Qvevri wine.
Recently, in addition to Georgia, many countries are interested in Qvevri wine production too. It should be noted that in recent years growing number of Georgian Qvevri wine are being exported, including those traditional wine countries, such as Italy and France.
Up to the present day, together with wine pressing and modern storage methods, unique ancient technologies are preserved in Georgia.
Here viniculture was equally developed in all social strata. The major concern of Georgian winemakers has always been an introduction of latest standards into production. Many things have changed in factory production of wine; however peasant agriculture is till preserving ancient traditions almost until the end. Even nowadays you can see hundred-years winepresses in some villages, in which grapes are pressed in old-fashioned style. This process is usually accompanied by small feast-often performed by the winepress. At this time, first toast is proposed to the bountiful harvest.
Qvevri with its unique features is phenomenal vessel and has positive impact on wine.
In 2013, UNESCO has granted the status of intangible cultural heritage (ICH) to Georgian wine-making traditional method in Qvevri, which is a message to the whole world, that wine is an integral part of the ancient Georgian culture.
Qvevri, buried underground, is a clay vessel for wine-making and storage. The ancient wine storage vessels similar to Qvevri are found during archeological excavations in Kvemo Kartli region and dates to VI-V millennium BC. The ancient Qvevris found in the territory of Georgia are currently exhibited at Georgian National Museum.
It can be said safely that Qvevri is the main treasure of Georgian wine.
It contains clay, limestone and small amount of precious metals - gold, silver and copper. Lime which reacts with acid, strengthens Qvevri walls on the one hand and plays a role of natural antiseptic on the other hand. This fact is of fundamental importance in viticulture, where approximately 400 bacteria are known.
It takes averagely 3 months to make Qvevri. Principal time is spent on its construction and drying. Following Qvevri construction, they are placed into special oven, where the most difficult stage of combustion starts.
Temperature in Qvevri buried underground is not changed and it permanently preserves 13-15 degree necessary for wine fermentation. Those chemical processes are naturally and chronologically taking place into it, which require special equipments and additives into factory production. Before wine fermentation, it needs frequent stirring - four to five times a day. At the end of fermentation process grape pips, chacha and grape stems start sink and are accumulated together at the bottom of Qvevri. Under the pressure influence, grape pips are covered with lees, after which pips and wine are separated from each other.
In Kakheti, one of the principal wine-making regions of Georgia, Qvevris are buried in wine cellars-Marani. Maranis are really fantastic here. The status of Museum has been granted to some maranis due to its ancientness and uniqueness.
In western Georgia wine is stored in hermetically sealed Churi (Qvevri) in the open air.
Winemaking technologies are different in various parts of Georgia. In Kakkheti, gross mass of Chacha participates in alcoholic fermentation, while the Imeretian rue of winemaking means addition of one-third of chacha to grape juice, which is poured from winepress into Qvevris.
In addition to its distinguished micro-climate, soil and traditional methods of wine-making, uniqueness of Georgian wine is also conditioned by endemic varieties of Georgian vine. Nowadays, there are more then 500 endemic varieties in Georgia. Few of these varieties were considered lost for decades, however recently their search and re-cultivation have been managed.
Almost all wine companies produce Qvevri wine in Georgia. With the support of National Wine Agency under the Ministry of Agriculture of Georgia, Qvevri wine-producing companies have an opportunity to represent own products in the international exhibitions of natural wines in different countries which increases awareness and promotion of Qvevri wine.
Recently, in addition to Georgia, many countries are interested in Qvevri wine production too. It should be noted that in recent years growing number of Georgian Qvevri wine are being exported, including those traditional wine countries, such as Italy and France.
