While Georgia is known for the ancient qvevri winemaking process, many Georgian wines are produced according to modern methods employed around the world in nearly every region. This means a reliance on inert tanks, commonly stainless steel, with temperature controls. These vessels are hygienic, protect against oxidation, and permit a precise regulation of fermentation. They are ideal for both white and red wines which are bottled early and enjoyed on release for their freshness and youthful fruit qualities.
UNESCO has identified the qvevri as part of Humanity’s Intangible Cultural Heritage. In 2021, the qvevri was awarded its own Protected Geographical Indication. Capacities vary from 100 to 3,500 liters. Lisa Granik MW, in The Wines of Georgia, suggests 1,000 to 1,200 liters may be ideal…
These approaches to international winemaking can be appreciated through the wines of the Chonguri Discovery Collection including an enticing, inflected Tsinandali, a flavorful, fruit-forward Saperavi, and a rich, sensual Mukuzani which has been enhanced in barrel.
