A qvevri (alternate spelling "kvevri") is a large (800-3500 litres) earthenware vessel originally from Georgia in the Caucasus and dating back to about 6000 BC. It has an inside coat of beeswax, resembles an amphora without handles, and is used for the fermentation and storage of wine, often buried below ground level or set into the floors of large wine cellars.
The qvevri is part of traditional Georgian wine making. In the past it was also used for storing grain, butter, cheese, vodka, marinades, and a host of perishable foodstuffs, though it was developed primarily for wine making in Georgia. Such large ceramic storage vessels were made in many countries, though none can claim the central importance of large ceramic vessels for wine fermentation.
Makers of qvevri wine claim that such wine is stable by nature, rich in tannins and not requiring chemical preservatives to ensure its long life, and superior in taste. The tannins found in this wine limit protein content and prevent turbidity.[1] In the wine-making process, grapes are poured into the qvevri, crushed and left to ferment and mature. Over a period of days, the grape skins are pushed down on the hour and the qvevri is finally covered with a suitable-sized stone cap sealed with clay, and left undisturbed for up to two years. When the wine is ready it is pumped out and bottled, after which the qvevri is sterilised with lime, ready for re-use. Since the Russian market for Georgian wine has dwindled to a trickle, Georgia has revived this ancient method and is exciting interest around the world.[2]
Commercial wineries such as Pheasant's Tears, Vinoterra and Monastery of Alaverdi, are exporting their qvevri-fermented wines to markets developing abroad. [3]