About Us
Wine production is a result of hard work and love...
Traditional technology of making wine in the pitcher and unique geographical location of own vineyards, allows to get high class wine but in a small amount.
Vineyards
There are up to 500 local species of vine in Georgia.
All varieties of wine grapes have own unique features and characteristics according to regional zones.
Accordingly our vineyards are located in different parts of Georgia:
In the west Georgia for industrial production we use: Otskhanuri Sapere, Krakhuna, Tsitska, Aladasturi, Tsolikauri, Aleksandrouli.
In the east Georgia - Rkatsiteli, Saperavi, Khikhvi, Qisi.
Qvevri
In 2013 UNESCO conferred intangible cultural heritage status to the method of making Georgian wine n the pitcher.
This is confirmed by the fact that Georgia is the oldest wine-producing centre. The method of construction of pitcher passed from generation to generation and still is made almost intact traditional technology. In Georgia pitcher making is developed in Kakheti (village Vardisubani), in Guria (village Atsana) and upper Imereti.
Qvevri making clay has been mining in the high mountain regions of mines for centuries. The clay extracted in this place is rich with gold, various useful non-ferrous metals and lime. Lime is a natural antiseptic, which destroys 400 different disease derivative harmful bacteria of wine.
Kneading of clay and construction of pitcher is a gradual process to be made by hand, which final result depends on the skill of the potter. Construction of one thousand litre capacity pitcher needs about 2 weeks. Walls are made with 10-15 sm. layers, which superstructure to each other is carried out after drying of the previous layer. Built pitcher dries during 3 weeks naturally and gains primary strength, after which it is transferred into a special furnace, where is carried out burning during 7 days in condition of temperature. Burned pitcher is annealed. It gains full strength during one month as a result of self-hardening.
Ready qvevri is put in the ground in a pre-selected and prepared place. In the buried pitcher is created microclimate, in which conditions goes wine fermentation process. Temperature in the pitcher is stable. It constantly preserves 13 ° -15 ° C necessary for wine fermentation. Chemical process goes naturally and consistently in it, which in factory condition needs the special equipment and additives. Before the wine is fermented, it needs frequent stirring, 4-5 times a day. After the end of fermentation, grape stones, chacha and stem are sinking in the bottom of pitcher. Under the influence of pressure sediment covers the stone and as a result of it wine and stone are separated from each other.
In general qvevri wine implies fermentation of certain amount of sweet grape with Chacha, fermentation and seasoning. Making wine in the pitcher by own chacha is the first condition of this method. This happens as the alcoholic fermentation, as well as afterward period.
Wine made in the pitcher is a completely different product. From other wines it is distinguished by its own distinct specific properties: high energetic content, treating and immunity-enhancing features. The wine is rich in phenolic compounds and other groups of vitamins. Distinguished with high content of vitamin "pp", which feeds the blood vessels of the heart.
