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Georgian Amphora Wine | Local Wine From Georgia, Eastern Europe | TasteAtlas
Georgian Amphora Wine | Local Wine From Georgia, Eastern Europe | TasteAtlas
Georgian Amphora Wine | Local Wine From Georgia, Eastern Europe | TasteAtlas
Georgian Amphora Wine | Local Wine From Georgia, Eastern Europe | TasteAtlas

Georgian amphora wine

Georgian amphora wine is produced with an ancient wine-making method in which pressed grapes, including skins, juice (tkbili), stalks, and pips, are poured in traditional terracotta amphorae known as qvevri (kvevri). The amphorae are sealed and are then buried underground, or kept in Marani—underground cellars.


Usually, the wine is left to ferment from five to six months. The method is used throughout the country, though the wines can slightly vary in styles depending on the region. In Kakheti, the wine is produced with whole chacha—pomace—while in Imereti approximately only a third is used.


The method is used in the production of both red and skin-contact white wines. Although they can differ in character, red varieties are typically robust, while the whites tend to have a distinct dark color, complex aromatic profile, and well-structured tannins.


This wine-making method, which has existed for over eight thousand years, has been recognized as an Intangible Cultural Heritage by the United Nations.