Georgia is famous for having Georgian traditional wine, very different from European wine, Qvevri and Qvevri made wine have always had a special place in the history of Georgia. It was this fact that led to the Georgian traditional method of making in Qvevri to be included in the list of an intangible cultural heritage site by UNESCO in 2013. By traveling to Georgia and spending your holidays here you can participate in wine tasting tours in the Kakheti region (main wine region) and learn more about Georgia and its unique way of winemaking.
Georgians following ancient Greek pottery culture found a new use of Large-sized pottery and started winemaking in lemon/egg-shaped pots which were buried in the ground, hence winemaking in Qvevri was developed in Georgia. This is confirmed by many historical sources and rich archeological material. The existence of pitcher tombs in Georgia also indicates the great culture and development of winemaking and pottery. In ancient times, Qvevri was made in dozens of villages, in different parts of Georgia those villages were famous for their Qvevri making. But today, Qvevri are made in only five or six villages in Georgia The oldest wine vessels in Georgia are found in the Marneuli area, which dates back to the VI-V millennium BC.
In general, the capacity of Qvevri in Georgia ranged from 2-3 liters to 6-8 thousand liters. However, it is suggested that giant pitchers were made in Georgia in ancient times, with a volume of more than 15,000 liters.
Qvevri making was quite widely developed in the village of Vardisubani, Telavi district, where this field has been pursued for a long time. In eastern Georgia, Vardisubani is the only village where Meqvevreoba ( Qvevri making ) has been followed since ancient times. Qvevri is made in a closed room where the air is still no change of temperature and no breeze. Qvevri is built step by step, layer by layer
The Qvevri making process takes approximately 3 month so Qvevri makers start making several Qvevri at the same time. There are several steps in the process of the Qvevri making.
1- Mixing clay and sand with alluvial sand (5:1 ratio)
2- Add water and stir until the required quality plasticity is achieved
3- Build a Qvevri into layers (15-20 cm wide by one layer) in open-type sheds in spring and autumn.
4- Dry the freshly made pitcher in air for three days
5- Bake the pitcher for 6 days, raise the temperature to the maximum for two days, burn 1000 grad Celsius for two days and lower the temperature to 100 c for another two days.
6 - Wax treatment of the inner walls of the Qvevri at 50-70 degrees. 1.5 -2 liters of beeswax per 1000 liter Qvevri
To learn more about Georgian Qvevri wine and wine Tour visit Colour Tour Georgia's webpage www.colourtourgeorgia.com and read more about wine tour destinations. For more questions contact us by email at info@colourtourgeorgia.com or call us +995 599 555 242. You can also easily book directly on Colour Tour Georgia's online shop One Day Wine Tour to East Georgia, Kakheti Region.
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