Georgian Qvevri: How 8000 years of winemaking tradition still shapes modern Georgia

Photo Credit: Miles Willis. Man punches down a Qvevri

The IWSC returns to Georgia this November for another round of our Global Judging, this time for wine, brandy and chacha. Today we take a dive into Qvevri, Georgia’s 8000 year old winemaking vessel that has undergone a renaissance since Georgian independence in the 1990s.

How does the Qvevri work

The Georgian Qvevri, is an egg-shaped, beeswax lined, earthenware vessel with a pointed base and a wide-open neck. It is buried underground and used for fermentation, maturation and storage. When in use it is sealed closed, creating a reductive environment. It is a unique vessel distinct from amphorae and modern egg-shaped fermenters.

Despite being more than 8000 years old this ingenious vessel addresses several elements of the winemaking process. It is a container for wine production that allows temperature control, prevents oxidation, creates a natural pressing effect and presents the contents in fractions which can easily be racked.

The Qvevri in action

1. Grapes are pressed then placed in the qvevri with seeds, skins and ripe stems (the chacha).
2. Qvevri are buried underground for cool temperatures, and the oval shape promotes circulation of the juice and chacha. When in use the Qvevri is sealed.
3. The pointed bottom gathers sediment, mainly from seeds.
4. Fermentation within the Qvevri can last from a few weeks to several months depending on the grape variety and temperature.
5. Sometimes wines are aged with the chacha once fermentation has been completed, other times the wines are racked to clean Qvevri (or tanks or barrels) for ageing.

Qvevri in Georgia’s past

The earliest known Qvevri date from the Neolithic period (6000 BCE) and were discovered by archaeologists in eastern Georgia. These important historical artifacts are evidence of an ancient but continuous cultural tradition.

During the Soviet era, the state redistributed land, often into the hands of those without prior knowledge of viticulture and winemaking. Wine production was entirely state controlled and there was a shift, to high-volume, low-quality wines made in huge facilities. During this time a great deal of Georgian winemaking expertise was lost and Qvevri’s discarded.

The modern era

Since independence (1991) the Georgian wine industry has entered a new era; a period of renewal and rediscovery.

The new generation are utilising traditional techniques but are also not afraid to experiment, exploring the countries terroirs and many indigenous grape varieties.

Lisa Granik (author of Wines of Georgia) writes “Today, many producers are informed by tradition and not trapped by it.” Producers are experimenting and pushing boundaries within a traditional context but also making wines such as dry reds from grapes traditionally used for semi sweet, modern roses made from indigenous grape varieties and qvevri fermented pet nats.

What’s next?

If you would like to try award winning Georgian wines check out Ethno Mstvane 2022 , Tamanda Qvevri White 2019 or Shumi Iberiuli Khikhvi Qvevri 2022 from the 2025 awards.

To be part of the next judging in Georgia, entries open on the 1^st October. Don’t miss the chance to put your wines, brandies and chachas in front of our Global Audience.

For more information about Qvevri visit the Wines of Georgia website.