Qvevri Wine Explained: 8,000 Years of Buried Winemaking

An egg-shaped clay vessel. Buried underground. Sealed for four and a half months. 8,000 years old and still the best way to make this wine.

Buried clay vessels. Wild yeast. Months of undisturbed fermentation. The qvevri method is one of the world's oldest winemaking traditions — and Mesashuna Winery in Türkiye's Eastern Black Sea is making it new again.

Category: pairing · 6 min read · Published 2026-06-28 · Altevin Blog

• A qvevri is a large clay vessel lined with beeswax, buried underground for temperature stability
• UNESCO listed Georgian qvevri winemaking as Intangible Cultural Heritage in 2013
• Buried earth maintains 12–14°C year-round — ideal for fermentation without refrigeration
• Mesashuna fills to 70%, adds sun-dried stems, punches down 4x daily, seals for 4½ months
• Nothing added at any stage — no yeast, no sulfur, no enzymes, no fining, no filtration
• The result: wines with unique texture, tannin structure, and extraordinary complexity

What is a qvevri?

A qvevri is a large egg-shaped clay vessel, lined with beeswax, buried underground in a winery cellar. It has been used for winemaking in Georgia and its surrounding region for over 8,000 years — UNESCO added Georgian qvevri wine to its Intangible Cultural Heritage list in 2013.

The burial in earth serves a specific function: below-ground temperature remains stable year-round (12–14°C), creating ideal fermentation and ageing conditions without refrigeration. The porous clay allows very slow micro-oxygenation, softening tannins gently over months.

How Mesashuna uses the method

Winemaker Yusuf Arifağaoğlu fills the qvevri to 70% capacity with whole grapes. On day two, sun-dried stems are added (10–20% by variety). Punch-downs are performed four times daily for the first week. After fermentation, the qvevri is sealed under a glass plate — completely airtight — and left undisturbed for 4½ months. Then racked twice, bottled in June, three months of bottle rest before release. Nothing added at any stage.

What the wines taste like

Mesashuna Saperavi 2024: deep ruby-red, structured, dark fruit and mineral, medium-high tannins, long finish. Pair with rich lamb dishes, aged cheeses, game.

Mesashuna Rkatsiteli 2024: deep amber, dried apricot, honey, cloves, black tea. Textured orange wine character. Pair with smoked fish, tagines, strong cheeses.

Frequently Asked Questions

What is the difference between qvevri and amphora?

Both are ancient clay vessels for wine. Qvevri is the Georgian-origin form — egg-shaped, larger, lined with beeswax, and buried fully underground. Amphora is the Greek-Roman form — handle-equipped, smaller, not buried. Both are used in natural winemaking today, but the qvevri method is specific to the Caucasus tradition.

Does qvevri wine taste like "natural" wine?

It can have some of the characteristics of natural wine (slight haziness, textural complexity) but Mesashuna's wines are clean and precise. The qvevri method produces structure and complexity that is distinctly its own — not simply "funky" natural wine.

Can qvevri wine age?

Yes — both the Saperavi and Rkatsiteli from Mesashuna have good aging potential. The tannins from skin contact and stems provide structure for 5–10+ years of development.