Sun in my eyes, reigns in the air heady aroma of the wine, and the hospitality you just want to dissolve. Yes, it’s racy, Georgia.
Kakhetian technology of wine-making
This country is famous for its rich history, beautiful nature and, of course, wine. To imagine Georgia without wine is simply impossible, and the winemaking without Georgia too. Think it is produced here always. And this is almost true.
The history of Georgian winemaking is estimated not in tens, not even hundreds of years. Already eight thousand years here doing unique wine. Georgian wine is unique in every way: character, taste, which is difficult to confuse with wine from other countries, the method of production. Today, as many centuries ago, for the production of wine the Georgians use qvevri (clay vessels). The application of this technology is not only a tradition or an attempt to “be different”, qvevri wine has a very amazing, dry flavor and a high tannin content.
Based or traditional Kakhetian technology lies in two main rules.
The first is a special fermentation. The must and the pomace (the skin of berries, bones, joints) fold in qvevri and tightly closed lid, further “sealing” clay. The process of fermentation of the wort should be held in the qvevri, which has been buried in the ground cellar (the Marani). The land that envelops the vessel, provides temperature stability.
The second is the pulp, or rather contact with her. Pulp or chacha, as it is called in Georgia gives the structure of the finished wine is full-bodied, aroma and rich taste.
The Georgians called the pulp and mother to the wort, in fact it “makes” the taste and color of wine. Winemakers believe that to get a balanced drink, childhood wine should be happy, i.e. held together with mom.
The use of pulp and eliminates the need for filtration of the wine: after the fermentation process, chacha is lowered to the bottom of the qvevri, forming a dense layer that holds all the “extra”. The human influence on the course of “production” is minimal, nature will do everything herself.
In taste, this drink does not have analogues in the world. High acidity and richness of the tannins allow the wine to combine with a variety of meat dishes and snacks.
The use of traditional techniques of wine making does not speak about the identity of taste. For example, in Imereti and Kartli winemakers do not use the ridges of the grapes to the aging process that allows to obtain wines with a milder taste. The differences are achieved through the use of indigenous grape varieties, which in Georgia there are about 500.
If the wine was made in the traditional Kakhetian method, then this will be indicated on the label (the word “Qvevris”, “Kakhetian dry” or the image of Kvevri).