Wine-making technique commonly used in Georgia; see under Kakheti process.
Traditional winemaking technique practised for thousands of years in the Alazani and Iori river valleys in the Georgian region of Kakheti. The centre is the town of Gurdshaani in the south-east of the country. The basis is mainly fully ripe grapes of the white grape variety Rkatsiteli with a high sugar content. The grape mash is filled into clay amphorae of up to 3,000 litres without being destemmed first (i.e. with stems and skins). These vessels, known as kvevri (kwewri), are similar to the Spanish tinajas. They are buried up to the neck in earth for fermentation in concrete/stone chambers. The very cool maceration lasts a few months until the next spring. Then the wine is transferred to another kvevri, previously cleaned with spruce bushes, covered...
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Restaurantleiter, Sommelier, Weindozent und Autor; Dresden