8,000 Years of Qvevri: The Living Soul of Georgian Wine

Long before oak barrels or stainless steel tanks existed, Georgian ancestors were burying giant earthenware vessels called Qvevri into the earth. The clay maintains stable subterranean fermentation temperatures throughout winter, allowing wild yeasts and skin contact to create amber, tannic, deeply complex elixirs.

In Kakheti, especially around Sighnaghi and the Alazani Valley, grape harvest (Rtveli) is celebrated with polyphonic singing, fresh shoti bread, and feast tables (Supra) led by the Tamada (toastmaster).

Must-try varieties: Saperavi (deep ink red, dry and bold), Rkatsiteli (amber, dried apricot, honey aromas), and Kisi (floral and spicy).