Qvevri is the name given to the unique clay pot with which some Georgian wine is still produced to this day. Like a larger version of an amphora, the qvevri is used to ferment grapes to produce wine. Pips, stalks, flesh, skin and all are thrown into the qvevri, which is then buried under ground, to allow the grapes to work their magic, undisturbed. Wines are left to mature for around six months before being unearthed at long last, ready for bottling and enjoying