Marani building

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Wine In Land – How it is Possible?

Gonna write some more about qvevri and Marani. I did not know that the land where one can put qvevri in the land and have marani should be special. According to Levan Jordjadze’s book, the land where one can put qvevri must be sandy black. It is very important becasue:

  • If there is much water in the land, than the wine loose the taste. It gonna have more water like rotten taste.
  • If qvevri is in red clay or lime land, than the wine gonna be bitter.
  • If the land is yellow clay type, the wine gonna be smelly.

Does not matter how good qvevry one has, if the land is not proper it will always affect the wine quality and taste that’s why it is VITAL to put qvevri in black sandy like land. However there are not so many places with black sandy land, people are doing this : they dig big pit, put inside special black sandy land and only after put qvevri inside. (not. one can not use sea sand!!!!).

For building marani, there are also several vital musts!!! There should not be high humidity, the place should be well winnowed but with few sun light in it.

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Georgian qvevri wine: if it’s good enough for God

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Georgian qvevri wine: if it’s good enough for God

Archaeological …

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Archaeological excavations shows that there was a working winery in the monastery grounds during the 11th century with qvevris (clay vessels) that could ferment 2000 and 4000 litres. During the excavation more than 40 qvevris was unearthed, this suggests that they produced ca 70 tonnes of wine a year

About qvevri

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Naturally, there comes a question to our minds – how it is that deposit, stems and pits do not affect the wine.

via About qvevri.

Why qvevri ?

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Vino in anfora georgiano

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Just one example is the partnership between the Georgian Wine in Jars Presidium and the Tuscan association Cammino Autoctuve, bringing together small-scale wine producers who are preserving native grapes and flavors in two very different parts of the world.

Is Amphora (Kvevri) the New Barrique? (The Emperor’s New Clothes)

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‘ One wine style we have been arguing about for years* are the amphora wines. Often examples of so-called natural wines, produced according to Bio-dynamic rules, these have been fermented and/or aged in amphora, usually buried in the ground. Using amphora for not only transport, as the Romans have been doing it for thousand of years, but also for fermenting and aging, we learned, is also an ancient method. It might just as well be the first method: modern-day Georgia in Asia, the cradle of vine and winemaking, was where Gravner learned about this method. You might have seen some wines of this type – they are also called orange wines. They play the thin line between being complex and being oxidated, usually offer ripe (but not sweet) fruit aromas and a certain stony or metallic feeling, along with tannins, which are unusual for white grapes. I have been liking them from the above mentioned chance start, where as my husband, a certified sommelier as well, has usually been on the skeptical side – not outright refusing them, but rather thinking they might prove to age very well but are not too enjoyable at the moment’   Read more here

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