In Kakheti’s sunbaked valleys, winemakers bury elephantine qvevri jars as their Neolithic ancestors did. These beeswax-lined clay amphorae ferment grapes into orange wines using techniques UNESCO calls “the mother of winemaking.”
Master *twalishi* like Gela Patalashvili hand-build qvevri over six months, tempering clay with volcanic ash. Buried up to their necks in marani cellars, the jars maintain perfect 14°C temperatures for spontaneous fermentation. Wines emerge with flavors foreign to oak barrels—hints of quince, crushed ants, and church incense.
The 2021 discovery of 8,000-year-old grape pollen in qvevri shards rewrote viticulture history, proving Georgians predated Mesopotamian winemakers. Today, natural wine bars from Tokyo to Brooklyn feature qvevri vintages, while Georgian feminists revive the nearly extinct female *twalishi* tradition.
Climate change brings unexpected benefits: warmer winters allow rare Kisi and Khikhvi grapes to thrive. Yet industrialization threatens—some vineyards now use concrete qvevri for mass production, sparking debates about cultural preservation versus economic progress.
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