About Georgian Traditional Wine
Traditionally, Georgian wine is made in large, handmade clay jars (kvevri), which are buried in the ground. Making kvevri is an art, and good kvevri are greatly sought after. Clay allows a small amount of air to penetrate into the wine (this is called micro-oxygenation) during maturation, so the tannins from the grape seed are polymerised (joined together) into polyphenols. Polyphenols are antioxidants and have health benefits. Typically, kvevri wines will have ten times more polyphenol content than regular European style wines.
Fermentation and maturing in the ground means that the process stays at earth temperature, on average 15 degrees Centigrade, and this allows for slow and steady maturation, extracting a great deal of flavour from the skins and seed.