represents the rich tapestry of Georgia’s winemaking heritage, marrying the ancient traditions of Qvevri fermentation with the distinctive characteristics of the Rkatsiteli grape. This unique wine embodies the essence of Georgia’s cultural identity and the time-honored practices that have been passed down through generations.

Ancient Georgian Qvevri Winemaking Method

Cultural Significance

The Qvevri winemaking method is an integral part of Georgian culture, recognized for its deep-rooted traditions and communal practices. Inscribed in 2013 on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, this ancient technique highlights the communal aspect of winemaking, where families, neighbors, and friends collaborate in the harvest and production of wine.

• The Qvevri: This egg-shaped earthenware vessel is used for making, aging, and storing wine. The Qvevri is buried underground, which helps regulate the temperature during fermentation, creating ideal conditions for the development of complex flavors.
• Community Involvement: Knowledge of Qvevri winemaking is passed down through generations. Children learn about vine cultivation, grape pressing, and the intricacies of wine production by observing their elders. The process fosters a sense of community and continuity, with communal harvesting and celebrations around wine integral to Georgian life.
• Cultural Identity: Wine is not just a beverage in Georgia; it plays a vital role in social, religious, and cultural rituals. Wine cellars are often considered sacred spaces within homes, signifying the importance of winemaking in everyday life and celebrations.

Diverse Regional Practices

While the Qvevri method is consistent in its essence, there are notable regional variations in its application:

• Kakheti: In eastern Georgia, particularly in Kakheti, amber wines are produced by allowing grape seeds to ferment in contact with skins and stems for six months. This technique results in rich, complex flavors characteristic of Kakhetian wines.
• Other Regions: In western Georgia (Kartli, Imereti, Racha-Lechkhumi, Guria, Samegrelo), the methods differ significantly. White grape varieties are typically not fermented with skins for such an extended period, resulting in a diverse array of wine styles across the country.

Winemaking Process

• Fermentation: Rkatsiteli grapes are fermented and aged on their skins in Qvevri, following the traditional methods that have been perfected over millennia. This process infuses the wine with tannins and a distinct amber hue.
• Aging: The wine undergoes prolonged skin contact, allowing it to develop complexity, with a full bouquet of flavors emerging during this time.