Jump to content


Photo

Georgian Wine Cellar In Virginia

wien cellar kvevri amphora

  • Please log in to reply
4 replies to this topic

#1 George_A

George_A

    Newbie

  • Members
  • Pip
  • 29 posts
  • Gender:Male
  • Location:QC Canada
  • Interests:Georgian wine and technology

Posted 21 February 2012 - 07:38 PM

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.

#2 George_A

George_A

    Newbie

  • Members
  • Pip
  • 29 posts
  • Gender:Male
  • Location:QC Canada
  • Interests:Georgian wine and technology

Posted 14 March 2012 - 08:01 AM

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

#3 Tomer1

Tomer1

    Look Out Ernest & Julio

  • Members
  • PipPipPipPipPip
  • 5398 posts
  • Gender:Male
  • Location:Israel
  • Interests:Music writing\production, cooking, cheesemaking, winemaking, piano playing, sound design.

Posted 14 March 2012 - 04:19 PM

Sounds like an attempt for a niche.
My advice may or may not be backed by actually personal expirience and should be treated as such. :)

#4 George_A

George_A

    Newbie

  • Members
  • Pip
  • 29 posts
  • Gender:Male
  • Location:QC Canada
  • Interests:Georgian wine and technology

Posted 19 March 2012 - 10:01 AM

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

#5 Tomer1

Tomer1

    Look Out Ernest & Julio

  • Members
  • PipPipPipPipPip
  • 5398 posts
  • Gender:Male
  • Location:Israel
  • Interests:Music writing\production, cooking, cheesemaking, winemaking, piano playing, sound design.

Posted 19 March 2012 - 06:57 PM

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.
My advice may or may not be backed by actually personal expirience and should be treated as such. :)




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users