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The roots of Georgian viticulture have been traced back to when people of the South Caucasus discovered that wild grape juice turned into wine when it was left buried through the winter in a shallow pit. From 6000 BC inhabitants of the current Georgia were cultivating grapes and buried clay vessels, known as qvevris (very large earthenware vessels with an inside coat of beeswax). When filled with the fermented juice, the qvevris are topped with a lid and then covered and sealed. Some may remain in this state of development for up to 50 years.       

Today, most wineries aged in oak barrels and people  are often surprised to learn there are a number of different ways to ferment and age a wine.  Of these methods, the most distinguished and certainly earliest techniques employees the clay amphora vase or (Qvevri) in Georgian. This variation in fermentation has profoundly different effects on the finished product. One of the key elements of the egg shape design in fermentation is that the contents self-stir. As the grape juice ferments, bubbles of carbon dioxide rise along the sides of the Qvevri. As a result, you can see the liquid pushing up along the sides and then churning down through the center like a blender drawing the flow to the bottom. This keeps the "lees" which are residual yeast particles from autolysis, the self-destruction of yeast cells by enzymes created from fermentation in constant motion providing a very smooth finish texture to the wine.

The technique utilizing the pointed bottom vessel (Qvevri) has been a practice in winemaking for thousands of years.  With the Qvevri buried in the earth up to the neck, the temperature is optimal and consistent, yielding superlative natural wine without the requirements of constant manipulation in the product development stages that is necessary with modern winemaking techniques.  Qvevri wine maturation results in stunning freshness and clarity noted by the most discerning wine connoisseurs .