Kvevri

The Qvevri (of Georgian ქვევრი = " amphora ") is a clay pot to the traditional expansion for the dry wines of Georgia. Outside of Georgia finds this method in some, mostly bio-dynamically managed farms, use. This is traditionally considered the world's oldest form of winemaking.

History

The traditional development process which has been used since ancient times in Georgia, is amphora with grapes or grape juice closed to bury in the ground where the product is fermented for months under constant temperatures and the substantial absence of oxygen. The seal against oxygen supply from above is traditionally achieved by wood ash and birch tar.

The burial in the ground is an easy way to ferment the wine under approximately constant temperatures. The place where the Quevris be buried is, in Georgian " Marani " ( მარანი ). It can be outdoors or in a building. The position and the depth of the Marani affect both the fermentation temperature, and the aging of the wine.

Since the Quevri is buried in the earth, penetrates through the pores of the amphora little oxygen into the wine, it takes only a micro- oxidation instead, which is positive for the maturation of the wine. Quevri wine is produced almost exclusively in kakhetian style, ie by maceration. This has a significant impact on the flavor.

Amphorenproduktion

To date, the availability of suitable Quevris is an important factor in the production of Amphorenwein. In Georgia, there are few people who Quevris produce .. The background is the history of Georgia during the Soviet Union. Wine production was then aligned to one side of mass production and the specific care of the Georgian wine culture was hardly paid attention. Thus the craft of Quevri - potter is almost extinct. Individual initiatives endeavor to inspire young people regardless of the origin of this craft. The still existing Quevri potters are willing to pass on their knowledge to young people, lest they also dies the entire knowledge of this traditional craft with the old men.

The amphorae are traditionally made from clay and then internally impregnated with beeswax.

Fermentation in kakhetian style

The Georgian region of Kakheti is considered as the focus of Georgian wine industry. A special feature of kakhetian wine tradition is the expansion of the grapes with the skins, seeds and stems in Quevris. In this way, additional tannins and polyphenols are delivered to the wine, which thereby becomes very long and full-bodied. This requires a lot of experience, because the ingredients of the solid components would cause an unfavorable taste with insufficient maturity. According to the state of archaeological finds, it is likely to be the expansion in kakhetian style is the oldest form of expansion in the world.

In the Soviet Union, this very elaborate expansion method was used only for the wine for their own use or the black market. Today there are several companies that produce their wine in this old traditional method and also export. The Amphorenwein in kakhetian style is characterized not only taste characteristics that differ greatly from European wine is also characterized by a higher content of polyphenols.

Term accruals, organic wine

The terms " Quevri wine" (general), " Amphorenwein ", " Quevri wine in the kakhetian style " are often used in the same context. These wines currently differ substantially from one another depending on grape variety, philosophy, and geographical location of the manufacturer and are getting used to for the consumer.

There is no regulation in the EU for this wine category. He can not be brought as a quality wine on the market, but only as wine (formerly table wine ).

As an " organic or organic wine " can Quevri wine (or the previously mentioned terms ) only be called if this in a logged (organic farming association ) and controlled " bio-organic " or " biodynamic " winery was established. Since it is a particularly old expansion method when " Quevri - wine ", this method is used by some manufacturers of " biodynamic wines ".