Association Qvevri Wine |

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Association Qvevri Wine |


We, the members of “Association Qvevri Wine”, voluntarily unite in a group and adopt the code of conduct, because:

We respect, cherish and preserve for the coming generation tradition of qvevri wine production, which resisted millennia and recognize that it is one of the important agricultural achievements of mankind’s.
We believe that creative strength is embedded in the traditions of qvevri wine production, which will help to overcome the crisis in the field of viticulture and winemaking.
We believe that traditional qvevri wine production and ecology are very close concept, moreover one cannot exist without the other; therefore we agree: to inflict as minimal harm as possible to our vineyards and as well as its surroundings; seek for biodiversity of vineyards; not to use intense systemic treatments, herbicides and synthetic fertilizers; to possibly reduce cultivation using heavy machinery and not to use grape picking machines during vintage.
We believe that wine, fermented and matured in qvevri, should bear the signs of its grape variety, as well as territorial origin. Therefore, we agree to minimally intervene in the process of wine fermentation/maceration. This means not using the substances and methods which change the nature of the wine, e.g.: selected yeasts, acids, enzymes, tannins, extracts, fining agents, reverse osmosis, chaptaliazation, thermal processing, using of sulfur anhydride in the process of wine fermentation/maceration (sulfur anhydride can be used in small doses only during wine aging or prior to bottling) and fine filters at all stages of winemaking (light filtration is allowed only prior to bottling).

Our goal is to pass healthy, vital and fertile vineyards to the future generation, and to give the opportunity to our contemporaries besides enjoying the taste and the flavor of wine, to get the vital energy, which only nature can give.

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Qvevri Report full_ENG.pdf application/pdf Object

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Qvevri Report full_ENG.pdf application/pdf Object.

kvevri — Food Stories

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They get these massive clay pots called qvevri, and they bury them in the ground. Then they whack everything juice, skins, stems in there, seal it up with clay and let it all separate out. The wine is then drawn off the top very carefully using a special jug on a stick. They use a really old grape variety called Rkatsiteli which comes out freakin’ orange! Then there’s another one, which is red and called Saperavi. They’re both native to Georgia. The first time I tasted the orange wine, I was quite taken aback; that stuff is just totally unlike any wine I’ve ever tasted; kinda funky but, you know what? I got into it. By the end of that trip I think we were all a bit Georgian.

via kvevri — Food Stories.

Georgia – where “natural” is a way of life

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Georgia – where “natural” is a way of life13 April, 2012 EricaA country bursting with tradition. One foot in another time and the other firmly in the present – it was hardly worth raising an eyebrow when a spanking new Mercedes passed a donkey-drawn cart on the way to the same farmers market. Bordering on Russia, Armenia, Azerbaijan and Turkey, this small country is rebuilding itself after years under Soviet rule.

via – Two Sisters: Wine Tripping.

“A churi is a vessel made of clay: qvevri, kvibari, kotso, khalani, dergi, lagvni, lagvnari and the like.”

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Qvevri-making used to be the leading branch of the five branches of pottery in Georgia. Not long ago, qvevris in Georgia were widely used, however today their use and production are limited –only a few artisans are still master qvevri-makers. Qvevri making, especially for large-capacity qvevris, requires great skill, experience and expense. To illustrate that qvevri-making is a very complex branch, it can be contrasted to that of the brick-maker, who could freely make tiles; and to a potter, who could freely make the traditional bread ovens called tonne. However the skills needed to make qvevris have always been considered a higher and distinct art in Georgian ceramics. In the past qvevris wer

via Making Wine in Qvevri: a Unique Georgian Tradition | Marani.

Virginia Wine TV: Winemaker Series: Castle Hill Cider & Kvevri

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While sipping a glass of Levity, their flagship sparkling Virginia cider made from 100% Albemarle Pippin; we learned how the operation started and about their use of ancient Kvevri terracotta vessels

via Virginia Wine TV: Winemaker Series: Castle Hill Cider & Kvevri.

7,000 Years of Wine Culture in Georgia Part 1 « Good Food Revolution

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We tasted some amazing and completely unique wines, including “orange wine”: white wines that are left to macerate and ferment for a year in qvevri on there skins, giving them in Zoltan’s words, “the structure of a Barolo in a white wine!” And we tasted many qvevri reds, mostly Saperavi. Sapervi may be loosely translated as “dye”, and the wines are deep, deep red with major tannic structure.The uniquely Georgian verietal is one of the few redgrapes whose flesh is as crimson as its skin cork dorks will want to know that the technical term for this is “teinturer”. As a result, traditional Georgian viniculture uses no wood. There is no need: the grapes provide more than ample tannic structure. Modern wineries ferment and age in stainless steel. And the traditional vintners use the alkaline property of the pottery in the qvevri to ferment and age, which seems to instantly mellow the astringency.

via 7,000 Years of Wine Culture in Georgia Part 1 « Good Food Revolution.

Kvevri winemaking in Izrail- Kadma Winery’s Grand Opening

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Kadma is located in Kfar Uriya, where the wine making tradition dates back to biblical times, as evidenced by the ancient stone hewn crushing floors and wine storage pools that can still be seen throughout the area. When they decided to establish their winery, winemaker Lina Slutzkin and her extremely supportive husband Vlad wanted to include ancient wine making elements in the process. From her childhood in Soviet Georgia Gruzia Lina remembered local wines being made in huge clay vessels, and she decided to look into it.

via 17 Nov 2011 – Kadma Winery’s Grand Opening « Yossi’s Wine Page.

Experiment Update: Pressing Grapes out of our Amphora / Tinaja / Qvevri | Organic Wine Journal

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So in Spetember, when we harvested the Malvar grapes from our new vineyard in Villarejo, we filled up the amphora with manually crushed grapes, sealed it, and basically left it alone. We didn’t add any substances at all no SO2 and we just punched down the cap every so often until the skins didn’t float any more. Anyway, that’s 5 months of skin contact.During this time, the skins, pips, lees, etc all sank to the bottom and the top became liquid – a golden transparent liquid.. Every so often we would open up the ‘lid’ a plastic sheet tied down tightly and we would taste the wine to see how it was developing.

via Experiment Update: Pressing Grapes out of our Amphora / Tinaja / Qvevri | Organic Wine Journal.

Wine tours in Georgia

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The region tour allows you to visit a number of Georgian wineries, taste the wines from the modern wineries or home made wine and experience the people and landscape where the grapes are harvested. Visit the flourishing vineyards and wineries of Kakheti and enjoy the delicious wine and warm hospitality of the local population!The richest wine-growing and wine-making region of Georgia, populated with hospitable, openhearted and straightforward people, who live surrounded by mountain chains, old castles, beautiful churches and drink wine as early as mother’s milk – Kakheti province is a “must do”.

via Wine tour.

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