Just look at the colors, for instance:
Qvevri is an unlined terracotta vessel. They are buried in the ground and is cleaned after each vinification cycle. Since the vessel is unlined, there is air exchange happening through the pores of the terracotta throughout the fermentation. Prior to 2003, there was no commercially produced wine that uses qvevri, but then some producers decided to preserve the tradition.
Our wine tasting was led by Taylor Parsons, the sommelier from Republique in Los Angeles.
The first two wines I tasted were two Rkatsiteli from Niki Antadze. Niki Antadze is a tiny wine producer, with 3 hectares of vineyard in the Manavi, Kakheti regions. The Rkatsiteli is one of the main white grape varietals in Georgia.
Both Rkatsiteli were fermented in qvevri but without and with skin contact. You can see the colors are strikingly unique too.
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