Knowledge Base of Caucasus(KBC) | Something that you may not be familiar with Georgian Qvevri

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Updated on March 4, 2025.

Georgian traditional wine clay vessel – Qvevri

Qvevri (Georgian writing: ქვევრი) is a traditional Georgian clay vessel used for winemaking. These large, egg-shaped earthenware pots are buried underground to ensure stable fermentation temperatures. The Qvevri method, recognized by UNESCO from 2013 as an Intangible Cultural Heritage, has been practiced for over 8,000 years, making Georgia one of the world’s oldest wine-producing regions. In ancient times, Qvevri in Georgia were used not only for winemaking but also for storing grain, clarified butter (erbo), cheese, chacha (grape pomace brandy) and other spirits, pickled products, and more. However, its origin is closely linked to the development of viticulture.

Knowledge Base of Caucasus(KBC) | Something that you may not be familiar with Georgian Qvevri

History of Qvevri

The winemaking process in a Qvevri involves fermenting and aging the wine with grape skins, seeds, and sometimes stems, giving Georgian wines their distinct flavor and texture. This ancient technique is still widely used in Georgia today, especially for producing amber wines.

Among the ancient names used in Georgia for various sizes and shapes of vessels used for storing wine, the following are known: Qvevri, Churi, Dergi, Lagvini, Lagvani, Lagvinari, Qvibari, Kvibari, Kubari, Lakhuti, Chasavali, Khalani, Sazedashe, Qvevri, and Kotso. It is possible that in the distant past, other names existed for these wine-storage vessels, but there is no recorded information about them at this time.

From the time of its creation until today, the Qvevri has undergone some modifications, but after many centuries, it has reached us almost unchanged. The technology of making wine in Qvevri has also remained largely the same. Today, Qvevri are produced in only five or six villages in Georgia, whereas in the past, they were made in many more places. Dozens of villages across different regions of Georgia were once famous for Qvevri-making. Qvevri-making is primarily practiced in the Kakheti, Imereti, and Shida Kartli regions of Georgia, with some production also in Racha and Guria. The most famous qvevri-making villages are Tkemlovana (Chiatura – Imereti), Vardisubani (Kakheti) and Shrosha (Imereti), where artisans have been crafting these clay vessels for generations.

How Long Does It Take to Make a Qvevri?

The entire process of making a Qvevri takes around 3 to 4 months, depending on the size and weather conditions. Here’s a breakdown of the process:

Shaping (15-30 days): Clay is hand-built layer by layer to form the Qvevri

2. Drying (30-60 days): The vessel is left to air dry slowly to prevent cracks

3. Firing in a Kiln (7-10 days): The qvevri is baked at high temperatures (around 1000°C)

4. Cooling & Finishing (7-14 days): The Qvevri is carefully cooled, sometimes coated with beeswax inside, and prepared for use.

The entire process is highly manual and traditional, requiring skilled craftsmanship.

In general, the capacity of Qvevri in Georgia ranged from 2-3 liters to 6,000-8,000 liters. However, it is believed that in ancient times, giant Qvevri were also made in Georgia, with volumes exceeding 15,000 liters. The Georgian traditional wine vessel – Qvevri – is unique, distinguished by its refined shape, simplicity, archaic nature, and, most importantly, its irreplaceable role in the Georgian winemaking tradition.