The winemaking technology of Georgia, in its traditional form, embraces ancient methods that echo the practices of other historic wine-producing cultures. A defining characteristic of Georgian winemaking is the use of earthen amphorae, known as qvevri, which are buried in the ground for fermentation. While these traditional techniques are widely employed for crafting authentic Georgian wines, European methods are also utilized depending on the grape varieties, blends, regional influences, and desired production volumes.
Across Georgia, most families grow or have access to their own vintage each year, a cherished tradition that predates recorded history. This familial practice is reflected in the techniques employed by both small-scale home winemakers and large commercial vintners alike.
Historically, Georgia is recognized as one of the earliest centers of winemaking. Archaeological discoveries at ancient burial sites reveal evidence of grape cultivation, including stone wine presses, clay jugs, and metal vessels containing remnants of grape seeds. These findings underscore Georgia’s role as one of the cradles of viticulture.
Archaeologists have unearthed conical-shaped amphorae designed for wine storage, dating back to approximately 6000 BCE. This rich history of grape cultivation in Georgia has led to the development of valuable and unique varietals. Over time, winemakers began to identify different vine types and establish local methods of wine production that varied from region to region, eventually incorporating blending techniques similar to those found in European winemaking.
Kakheti, in eastern Georgia, has long served as the heart of grape cultivation and wine production. The Alazani Valley is particularly renowned as the premier winemaking region of Kakheti. Its exceptional geographic features—the Alazani River, protection from winds by the Greater Caucasus mountains, and fertile soils—create ideal conditions for grape cultivation, resulting in exquisite wines. Kakhetian wines are celebrated for their distinctive bouquet and robust flavor profile.
The traditional Kakhetian winemaking process unfolds as follows:
Once the grapes are harvested, they are transported to a special room known as a marani (winery) and placed into a large vat called a satskhaneli, historically crafted from a hollowed tree trunk. The grapes are then gently pressed by foot, allowing the juice to flow down flutes into a large clay amphora, or qvevri, for fermentation. This method is the gentlest way to extract the juicy pulp, as it keeps the seeds intact, preventing the release of excessive tannins that could impart a bitter taste to the wine. The qvevri is buried in the earth, with the opening accessible at floor level, ensuring a consistent temperature throughout the fermentation process. The porous surface of the qvevri is often coated with a thin layer of natural beeswax, adding another unique element to Kakhetian winemaking.
Fermentation periods vary for red, amber, and white wines, with volumes ranging from hundreds of liters to several tons. A distinctive aspect of Kakhetian winemaking is the inclusion of mezga in the qvevri’s contents. Mezga consists of grape skins (rich in tannins and coloring agents), pulp, seeds, and clusters. This infusion contributes a unique taste, flavor, and color to Kakhetian wines. During the initial days of fermentation, a process called pijaj is performed, which involves mixing the “cap” of mezga that rises to the surface to ensure better extraction of flavor compounds. Once fermentation begins, the qvevri is sealed with a lid—either stone or wooden—and covered hermetically with a layer of clay pudding applied with a special tool. A tube is inserted to allow the release of carbon dioxide. The wine is left to ferment until the following spring, at which point the qvevri is opened, and the wine is separated from the mezga and transferred into another vessel.
These large clay jars, tapered at the top and resembling traditional amphorae, have become emblematic of Georgian culture and identity. The image of the qvevri is a recurring motif in Georgian architecture and art.
In recognition of its cultural significance, the Kakhetian method of winemaking in qvevri was inscribed on UNESCO’s list of the Intangible Cultural Heritage of Humanity in 2013, celebrating the enduring legacy and artistry of this ancient practice.