If one object explains Georgia's whole wine culture, it is the qvevri: a huge clay vessel buried in the ground up to its neck, where wine ferments and matures for months. Wine was made in it thousands of years ago, and Georgia's best wines are still made in it today. In 2013 the ancient Georgian traditional qvevri winemaking method was added to UNESCO's list of the Intangible Cultural Heritage of Humanity.

What a qvevri is

A qvevri is an egg-shaped clay vessel with a narrow base and a wide mouth, holding anything from a few dozen litres to two or three tonnes. Inside it is coated with beeswax, outside with lime. It is buried in the floor of the wine cellar — the marani — with only the neck showing.

Underground the temperature barely changes through the year, so wine ferments and matures calmly. The shape helps natural circulation during fermentation, and skins and seeds settle into the narrow bottom.

Ancient history

Archaeologists have found remains of clay vessels with traces of grapes and wine in Georgia that are about eight thousand years old — some of the oldest evidence of winemaking in the world. Georgians proudly call their country "the cradle of wine", and the qvevri in some form has been used continuously ever since.

How a qvevri is made

Qvevri-making is a rare and difficult craft. Few true masters remain, and their secrets usually pass from father to son. Known centres include villages in Imereti (such as Makatubani) and Kakheti (such as Vardisubani).

The process takes weeks or even months:

  1. Clay. The master selects a special local clay, removes stones and kneads it for a long time.
  2. Coil building. A qvevri isn't thrown on a wheel. It is built by hand, coil by coil, from the bottom up, letting each ring dry so the walls can bear the weight. A large qvevri grows for weeks.
  3. Drying. The finished vessel dries slowly in the shade to avoid cracking.
  4. Firing. It is fired in a large kiln at high temperature for several days — the riskiest stage, as a cracked qvevri can't be saved.
  5. Waxing. While still hot, the inside is coated with beeswax, which fills the pores of the clay.

How wine is made in qvevri

The classic Kakhetian method:

  1. Grapes are crushed in a wooden trough, the satsnakheli.
  2. The juice goes into the qvevri with skins, seeds and sometimes stems — together called chacha.
  3. Fermentation starts naturally with wild yeasts; the cap is punched down with a wooden stick several times a day.
  4. After fermentation the qvevri is sealed with a stone or wooden lid and clay.
  5. The wine rests on its skins for months, usually until spring.
  6. In spring it is moved to a clean qvevri or bottled.

White wines made this way turn amber, with tannins and aromas of dried fruit, nuts, honey and tea — hence "amber" or "orange" wines. In Imereti less skin contact is traditional, so the wines are lighter.

Caring for a qvevri

A qvevri lasts for decades, even centuries, if looked after. After each use it is scrubbed with special brushes made of cherry bark and with lime, and the wax is checked. Cleaning is hard work — sometimes someone has to climb inside a big one.

Why UNESCO

The listing is not about the vessel alone but the whole culture around it: the potters' craft, family winemaking traditions, rtveli, the supra, songs and toasts. For Georgians the qvevri is part of their identity, and almost every village family in Kakheti has its own marani.

Where to see qvevri

  • Family marani in Kakheti — almost any guesthouse or small winery will show you its qvevri and explain how they work.
  • Potters' workshops in Imereti and Kakheti — with a guide you can visit a master and watch vessels being built.
  • Monastery cellars — some Kakhetian monasteries, such as Alaverdi, are known for centuries-old wine cellars.
  • Museums and wine centres in Tbilisi and Kakheti cover the history of wine and qvevri.

Can you buy a qvevri?

You probably don't need a full-size one — it weighs hundreds of kilos. But many masters make small qvevri and souvenir vessels, plus clay wine jugs and cups — a lovely, authentic gift. Buy from potters or shops that name the maker.

Recognising qvevri wine

Look for "qvevri" or "ქვევრი" on the label. White qvevri wine ranges from gold to deep amber with a gentle grip. Serve it slightly cool, around 14–16°C.

In short

The qvevri is the heart of Georgian wine. Visit a marani in Kakheti, ask your host to open a qvevri, taste amber wine straight from the vessel and, if you're lucky, watch a potter at work. After that, Georgian wine will never be just a drink again.