Kvevri or Qvevri (Georgian: ქვევრი [ˈkʰvɛvɾi]) – also known as Ch’uri (Georgian: ჭური [ˈtʃʼuɾi]) in
Kvevri – Wikipedia
Western Georgia – are large earthenware vessels used for the fermentation, storage and ageing of
traditional Georgian wine. Resembling large, egg-shaped amphorae without handles, they are either
buried below ground or set into the floors of large wine cellars. Kvevris vary in size: volumes range
from 20 litres to around 10,000; 800 is typical.
This accurate description of the vessel doesn’t tell you that the Georgians adopted this method of
making wine over 7,000 years ago. Furthermore the use of dna testing equipment has analysed the
residue in the bottom of ancient kwevri and determined that the pips are from the vitis vinifera vine,
the cultivated vine, still used today in wine production. So they were well ahead of the game. It is
white grapes fermented on their skins in these amphorae that have become popular in trend setting
parts of the country and are known as orange wines. It is an unusual style of wine but good ones are
delicious especially with food, and they are orange coloured.
