Kvevri

[2] The villages of Atsana in Guria; Makatubani, Shrosha, Tq'emlovana and Chkhiroula in Imereti; and Vardisubani in Kakheti are traditional kvevri-making areas.

The clay used to manufacture a Kvevri must be carefully chosen, as its characteristics will influence the wine's mineral content.

[4] The pomace (mash of pips, skins and stalks) which remains is called chacha in Georgian.

The empty Kvevri is then washed, sterilized with lime and re-coated with beeswax, ready to be filled again.

[5] In the past, Kvevri were also used for storing brandy, grain, butter, cheese and a variety of other perishable foodstuffs, although in Georgia they have always been primarily used for wine-making.

[6] Wine-makers who use Kvevri claim that their wine is stable by nature, rich in tannins, and that it does not require chemical preservatives to ensure long life and superior taste.

[7] Since the Russian market for Georgian wine has dwindled to a trickle, Georgia has revived this ancient method of wine-making and is exciting interest around the world.