4 replies to this topic

[George_A]

For the first time, Marani (Georgian wine cellar) was built in the US:

In Georgia, the traditional method of wine production continues to be based on the use of the amphora, called "kvevri" They are usually completely sunken in courtyards adjacent to the houses or in the "marani"- proper masonry wineries. Winemaking techniques, unchanged over the centuries, and long maceration on the skins, pips and peduncles contribute to making the wine fermented in kvevri absolutely unique and incredibly rich in polyphenols and aromatic compounds.

[George_A]

I just wanted to share a new video filmed by VirginiaWineTV at Castle Hill Cider who utilize buried Kvevri containers to ferment and age a sparkling apple cider.

http://www.virginiawinetv.com/2012/03/virginia-wine-tv-winemaker-series.html

[Tomer1]

Sounds like an attempt for a niche.

[George_A]

Sure. Another example -Kvevri winemaking in Izrail- Kadma Winery’s Grand Opening http://yossiswinepag...-grand-opening/

[Tomer1]

They only ferment in them which is ashame because most israeli wines taste very simmilar (all warm climate style).
aging in earthware might have given it an interesting twist but perhaps business wise it wasnt doable.