{"id":41887,"date":"2023-01-13T09:52:25","date_gmt":"2023-01-13T08:52:25","guid":{"rendered":"https:\/\/blog.xtrawine.com\/?p=41887"},"modified":"2023-01-26T13:26:19","modified_gmt":"2023-01-26T12:26:19","slug":"vinification-in-amphora-the-qvevri-method","status":"publish","type":"post","link":"https:\/\/blog.xtrawine.com\/en\/vinification-in-amphora-the-qvevri-method\/","title":{"rendered":"Vinification in amphora: the Qvevri method"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\">\n<h2 class=\"wp-block-heading\"><strong>The use of the amphora in winemaking dates back some 6,000 years. However, only recently has this ancient technique been rediscovered in the world of wine, especially <a href=\"https:\/\/winefolly.com\/deep-dive\/really-natural-wine\/\">natural wine<\/a><\/strong>.<\/h2>\n\n\n\n<p><strong>In this article, xtraWine will introduce you to what amphora vinification entails and how it is used today.<\/strong><\/p>\n\n\n\n<p>Before starting, let&#8217;s discover a little historical background on the origin of amphora winemaking!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">xtraWine curiosity corner: the origin of amphora winemaking<\/h2>\n\n\n\n<p>In <strong>Georgia, <\/strong>at <strong>two archaeological sites <\/strong>in <strong><a href=\"https:\/\/georgian.wine\/blog\/georgian-wine-essentials\/\">Shulaveri Gora<\/a> <\/strong>and <strong><a href=\"https:\/\/www.nationalgeographic.com\/history\/article\/oldest-winemaking-grapes-georgia-archaeology\">Gadachrili Gora<\/a>, <\/strong>located close to the Georgian capital Tbilisi, <strong>fragments of amphorae <\/strong>dating back <strong>some 6,000 years were <\/strong>discovered in which traces of malic acid, citric acid and succinic acid were found.<\/p>\n\n\n\n<p>Manufacturers of amphorae suitable for winemaking today are in <strong>Georgia<\/strong>, <strong>Spain <\/strong>and <strong>Italy<\/strong>. However, <strong>Georgia <\/strong>is the only country where amphorae for winemaking have never stopped being made. It is best known for using traditional <strong>ovoid-shaped wineskins made of baked clay <\/strong>called <strong>Qvevri.<\/strong><\/p>\n\n\n\n<p>As a result, the use of Qvevri has spread so widely in the country that it has become a proper winemaking method. So much so that <strong>in 2013 UNESCO included <\/strong>the <a rel=\"noreferrer noopener\" href=\"https:\/\/it.wikipedia.org\/wiki\/Kwevri\" target=\"_blank\"><strong><em>Qvevri<\/em><\/strong><\/a><a rel=\"noreferrer noopener\" href=\"https:\/\/ich.unesco.org\/en\/RL\/ancient-georgian-traditional-qvevri-wine-making-method-00870\" target=\"_blank\"><strong> method<\/strong><\/a> <strong>in the Intangible Heritage of Humanity list<\/strong>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The Qvevri method<\/h2>\n\n\n\n<p><em><strong>Qvevri <\/strong><\/em>is the name of a particular <strong>earthenware vessel <\/strong>used for winemaking. The Qvevri has a <strong>capacity of between 100 and 4,000 litres <\/strong>(average capacity of 1,000 litres). These amphorae <strong>do not have handles and are intended for burial<\/strong>. They are made of earthenware and are not glazed.<\/p>\n\n\n\n<p>The amphorae are <strong>covered with <\/strong>a <strong>thin layer of beeswax inside <\/strong>to limit evaporation and exchange with the outside environment. On the other hand, the outside is covered <strong>with lime<\/strong>. The amphorae are <strong>buried <\/strong>in hidden rooms, ensuring a constant temperature during the fermentation and maturation phases and the ageing step.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"572\" src=\"https:\/\/blog.xtrawine.com\/wp-content\/uploads\/2023\/01\/image_adobe_express-1024x572.jpeg\" alt=\"vinification in amphora\" class=\"wp-image-41740\"\/><figcaption><sup>Qvevri Method<\/sup><\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Winemaking in Qvevri<\/h2>\n\n\n\n<p>The Qvevri method involves <em>several solutions <\/em>regarding the <strong>use of skins and marc<\/strong>:<\/p>\n\n\n\n<ul><li><em><strong>Firstly, &#8220;Imereti<\/strong><\/em>&#8221; involves using <strong>about 10% skins and grape seeds without stalks<\/strong>.<\/li><li><em><strong>Secondly, &#8220;Kartli&#8221;<\/strong><\/em> involves using <strong>about 30% skins, grape seeds and stems<\/strong>.<\/li><li><em><strong>Finally, &#8220;Kakheto&#8221;<\/strong><\/em> (also used by <a rel=\"noreferrer noopener\" href=\"https:\/\/www.gravner.it\/en\/home.html\" target=\"_blank\">Jo\u0161ko&nbsp; Gravne<\/a><a href=\"https:\/\/www.gravner.it\/\">r<\/a>) involves <strong>using the must from the marc, complete with skins, seeds and stems<\/strong>.<\/li><\/ul>\n\n\n\n<p>After a soft pressing, the must is put into Qvevri. Hence the method is unique, and the timing is decisive.<\/p>\n\n\n\n<p>In fact, during the first <strong>10 days or so, alcoholic fermentation <\/strong>occurs, which starts thanks to <em>indigenous yeasts<\/em> spontaneously<em>.<\/em><\/p>\n\n\n\n<p>During this short time, the Qvevri is left open for:<\/p>\n\n\n\n<ul><li>Release carbon dioxide from the vessel.<\/li><li>Allow the grape marc <em>cap to <\/em>be pushed to the bottom, favouring the extraction of polyphenols and other components in the marc.<\/li><\/ul>\n\n\n\n<p><strong>Nature regulates temperature<\/strong>: buried amphorae can maintain a relatively low temperature. Once fermentation is complete, the <strong>marc <\/strong>settles to the bottom in small quantities due to the unique shape of the Qvevri.<\/p>\n\n\n\n<p>The amphorae are then filled to the brim with more wine of the same type.<\/p>\n\n\n\n<p>A lid is then <strong>placed over the opening until <\/strong><a href=\"https:\/\/winefolly.com\/deep-dive\/what-is-malolactic-fermentation-the-buttery-taste-in-wine\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>malolactic fermentation<\/strong><\/a> is complete.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The vinification in amphora today<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Italy and Spain<\/h2>\n\n\n\n<p>In <strong>Spain<\/strong>, the centre of amphora (<em>Tinajas <\/em>in Spanish) production is <strong>Villarrobledo<\/strong>, which<strong> has been active in this field since the 17th century<\/strong>.<\/p>\n\n\n\n<p>In <strong>Italy, <\/strong>the first specialised company is <em><strong>Fornace Artenova, <\/strong><\/em>located in Impruneta (Florence, Tuscany), <strong>producing jars since 2008<\/strong>. The peculiarity of these Italian amphorae is the terracotta from Impruneta, which does not require an inner coating of beeswax because it does not disperse the wine. Furthermore, these amphorae do not release metal substances, according to analyses.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Jo\u0161ko Gravner<\/strong><\/h2>\n\n\n\n<p>In <strong>1996<\/strong>, <strong><a href=\"https:\/\/www.xtrawine.com\/collections\/gravner\" target=\"_blank\" rel=\"noreferrer noopener\">Jo\u0161ko&nbsp; Gravner,<\/a> <\/strong>the undisputed <strong>Italian forerunner <\/strong>of vinification in amphora, did his first experiment in the vinification of Ribolla wine with extended maceration on the skins.<\/p>\n\n\n\n<p><em>&#8220;I am convinced that wine is a product of nature, not man, whose role is to accompany its maturation process, avoiding any artificial intervention&#8221;.<\/em><\/p>\n\n\n\n<p>This conviction of <strong>Jo\u0161ko Gravner<\/strong> is a bit of the core of the biodynamic system.<\/p>\n\n\n\n<p>The production of wines from organic and biodynamic agriculture is, in fact, on the rise, as is the demand from a <strong>commercial point of view <\/strong>in Italy and other countries.<\/p>\n\n\n\n<p>We believe that winemaking in these amphorae can soon be experimented with by all wine <strong>producers <\/strong>who will convert to <strong>organic or biodynamic production <\/strong>either partially or entirely. So, lots of traditions but also a new path for organic wines. Try all of them on xtraWine!<\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>The use of the amphora in winemaking dates back some 6,000 years. However, only recently has this ancient technique been rediscovered in the world of wine, especially natural wine. In this article, xtraWine will introduce you to what amphora vinification entails and how it is used today. Before starting, let&#8217;s discover a little historical background [&hellip;]<\/p>\n","protected":false},"author":1717,"featured_media":41740,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[638],"tags":[22283,22284,22285,22282,21546,21547],"jetpack_publicize_connections":[],"yoast_head":"<title>Vinification in amphora: the Qvevri method - xtraWine Blog<\/title>\n<meta name=\"description\" content=\"Originating from Georgia, it is one of the most ancient winemaking techniques. 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