In the production of this type of wine, the stalked grapes are filled into a kvevri jar of about three quarters of their volume so that they do not overflow during the fermentation. Fermentation takes place spontaneously for 10 and 20 days, during which the matolin hat is immersed several times a day. After the fermentation, the hat itself disintegrates spontaneously and this is the moment for topping the kvevri to the edge and closing it with a lid.
The wine lies on the skins, seeds and sludge for at least half a year. It is the shape of the kvevri jar that minimizes the possible negative effect of this contact on the sensory properties of the wine. Kvevri are most often opened in March or April. The wine is turned into a clean container and bottled without clarification and filtration.
Wine produced by this method is rich in phenolic substances, which except the stability of the wine improving, are also beneficial to health. However, the consumer must be prepared for the fact that the wine is very different from the common ones, both in color and aroma and taste.
The wine is multi-layered, full of intense aroma and taste, with a high content of phenolic substances. Possibly, but there is no need to decant and then look for all its layers, for example, all the evening or all the day.
We also detailed chose the font type for our kvevri label. Since this method of wine production comes from Georgia, MS Office Word offers the font Georgia and Georgia English means Georgia.