18 January, 2019
Qvevr is a large clay fermentation vessel, used for storing and aging traditional Georgian wine. The vessel is buried in the ground. The process of making wine in Qvevri involves pressing the grapes and then pouring the juice, grape skins, stalks and pips into the Qvevri.
Georgia has revived this ancient method of wine-making dating back to the 6th millennium B.C. You can observe Qvevri in large wine cellars of almost every part of Georgia. Qvevri is granted the status of an Intangible Cultural Heritage of Georgia. In 2013, UNESCO added the traditional Georgian method of making wine in Qvevris to its list of intangible cultural heritage.
By using Qvevri it is also possible to make whisky and this method has been proved by the Alexander Distillery.
Aleksander Kvernadze lives in the village of Alekseevka of Georgia’s Tetritskharo Municipality. Producing exclusive whisky is his main activity, but not the only one – his brand ‘Alexander Distillery’ produces different varieties of wine, Sharbat (subcontinental drink prepared from fruits or flower petals) and Chacha (a strong spirit similar to vodka or brandy).
The original Georgian Whiskey “ALEXANDER”, 45% ABV. Blended malt grain whiskey, is distilled from malted burley and corn 50/50. The whisky is made using an exclusive technology of triple distillation in Qvevri. Qvevri fermentation lasts up to 60 hours.
Aleksander Kvernadze together with his friends also manages a family type hotel, a holiday home in the village. He plans to develop wine and agro-tourism with the funding received after winning the grant competition announced by the ENPARD in the Tetritskaro Municipality. ENPARD is a rural development grant competition supported by EU.
Related stories:
London hosted Qvevri Wine Festival
Creating “Qvevri” through 3D printed images
Qvevri Winemaking on UNESCO Cultural Heritage List
Georgian wine and how to look after vineyards
GEL
