The opening of a Qvevri in Kakheti is a truly special tradition, symbolizing the birth of new wine and, with it, new life. This process is passed down from generation to generation, embodying the very soul and character of Georgian wine.

How is a Qvevri Opened?

The Qvevri is buried deep in the earth. After the fermentation process is complete, the vessel is sealed, and the wine rests on the pomace (durdo) for six months. During this time, the wine undergoes a natural filtration process.

• The Preparation: The seal of the Qvevri is removed in an impeccably clean environment.

• The Extraction: Using a special traditional tool called an Orshimo, the wine is drawn out and poured into glasses for the first time—this is the wine’s “first breath” and its debut taste.

• The Tasting: The wine is inhaled and tasted to ensure its quality and to appreciate its unique aromatic profile.

After the Opening:

• The First Toast: The first sip is always preceded by a traditional toast, beginning with the glorification of God.

• The Pairing: The new wine pairs perfectly with Kakhtian cuisine—specifically Mtsvadi (barbecue), Khashlama, Khachapuri, Chakapuli, and Jonjoli.

• The Celebration: The opening ceremony is accompanied by the powerful strains of Kakhetian Mravalzhamieri, followed by a traditional feast (supra) filled with songs and dances.

Prepare yourself for the unforgettable ritual of opening a Qvevri at the Khutsishvili Brothers’ Wine Cellar!

📅 March 21