A qvevri (also spelled kvevri) is a large, egg-shaped clay vessel traditionally used in Georgia to make and store wine.  The qvevri has a point at the bottom end and a narrow, open neck at the top end which is the entry point for the grapes or wine.

Qvevris are coated inside with beeswax and buried underground up to their necks. The earth keeps the temperature naturally stable during fermentation and ageing. Grapes — often including skins, seeds and sometimes stems — are placed inside, sealed, and left to ferment and mature for several months.

In Georgia, winemaking in qvevris began 8,000 years ago and this tradition is still preserved today.  In 2013, UNESCO granted the Georgian traditional method of qvevri winemaking the status of an intangible cultural heritage monument, acknowledging the uniqueness of this method and emphasising that wine is an integral part of ancient Georgian culture.  This ancient method gives Georgian wines, in particular the famous amber/orange wines, distinctive characteristics.

You will see qvevris in Georgian films, whilst visiting Georgian wineries including people’s home cellars and one enterprising hotel will even let you stay in one!