||Qvevri were the first vessels ever to be used for wine fermentation, with archaeological finds dating back to 6000 BC. Qvevri are clay vessels lined with beeswax and completely buried under the ground where the temperature stays even thoughout the year, allowing the wines to ferment in the natural coolness of the earth. Pheasant’s Tears qvevri vary in age but, some date back to the mid 19th a.C.
|Composition of the land
||The soil is composed of lime rock, chalk and dark clay on the surface, while a meter deep lies a sandy loam mixed with gravel, providing excellent drainage for the vines’ root systems.
||In accordance with Georgian traditional winemaking methods, the ripest of stems are added to the grape skins, juice and pits, for both our reds and our whites. The maceration time depends on varietal and the size of the qvevri and varies between 3 weeks and 6 months.
||All of our wines at Pheasant’s Tears are fermented and aged in qvevri, a unique Georgian vessel used to ferment and store wine.