格鲁吉亚陶罐酿酒：千年传统在现代坚守
In the foothills of the Caucasus Mountains, a winemaker named Nino kneels beside a massive clay vessel buried up to its neck in the earth. This is a qvevri, a traditional Georgian wine vessel that has been used for over 8,000 years. Unlike modern steel tanks, these egg-shaped pots allow the wine to ferment and age underground, drawing on the stable temperature and mineral-rich soil.
The process is labor-intensive. After the grapes are pressed, the juice, skins, stems, and seeds are all poured into the qvevri. The pot is then sealed with a stone lid and clay, and left to rest through winter and into spring. Nino explains that this method produces wines with a distinct amber color and a tannic, earthy character—a taste of the land itself.
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