Celebrate the rebirth of
an 8,000 year-old tradition.
Georgian winemakers are harnessing an 8,000-year national heritage to produce some of the world’s most unique and distinctive fine wines. Transforming a cottage industry into an emerging artisanal powerhouse. And celebrating the individualism of Georgian winemaking. Join them and become a part of tying wine’s deep past to a dynamic and exciting future.
Aug 16 2019
There are thousands of restaurants in the Bay Area, but as far as I know, only one has the famous Georgian khachapuri. Bevri cranks them out alongside other Georgian specialties and an extensive list of clay pot-fermented wines to pair them with...Go to Article >
Aug 15 2019
Georgia invented wine, as far as anyone can tell, with a history stretching back 8,000 years, and the techniques haven’t changed very much since then. Traditional Georgian winemakers still age their wines in large clay vessels called qvevri, which they bury underground. The white wines are fermented with their skins for months, resulting in powerful tannins and a dark amber color. “Orange wine” doesn’t begin to capture it. The grapes are indigenous varieties — Tsolikouri, Krakhuna, Mtsvane — rather than the bland-sounding, internationally recognizable Chardonnay or Merlot. The process is largely preindustrial, done without synthetic chemicals in the vineyard or the winery...Go to Article >
Aug 15 2019
Caleb Leisure is the only American winemaker fermenting his wines in bona fide Georgian qvevri...Go to Article >