The fermentation of wine in wine jars belongs to one of the oldest and important traditions. This tradition has existed for thousands of years. A wine jar (kvevri) is an earthenware vessel which may hold from 30 till 3000 litres. They are buried in the ground and therefore the wine jar retains a permanent temperature and the coolness of the earth. Nowadays such conditions for the wine are guaranteed by means of electric power.
The place where the wine jars are kept and wine is made is called “marani”. The juice produced after crushing the grapes is poured directly into the earthenware vessels. After the wine jar has been filled its head is sealed with the mixture of clay and ashes against the fungus disease; the wine can be preserved in the jars for four years. The jar wines are rich in tannins and have a sour cherry flavour.