Winemaking in clay vessels using methods and traditions going back 1000s of years is alive and well in Georgia today. The winery I visited in Kakheti dated back to the 1800s, still using the underground kveri, or qvevri, fermenting and storage method.
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How does it taste?
Keeping tradition alive…love it! That Kantsi looks so unique.
the one in the glass was on the sweet side, with a big floral nose of apples and honey.