Throughout Georgia, particularly in rural villages, the practice of winemaking using Qvevri vessels is common. Each one is an egg-shaped earthenware container that is used to prepare, age and store the wine.
This knowledge and skill of Qvevri creation and wine-making is passed down to younger generations through their extended family, neighbors, and friends, who participate in communal grape harvesting and winemaking activities. Children learn through observing their elders how to care for vines, press grapes, ferment wine, create clay, and construct and fire Qvevri.
After pressing the grapes, the juice, skins, stalks, and pips are placed in the Qvevri which is then sealed and buried in the ground. This is left for five to six months for fermentation before it can be consumed. It is a widespread practice among both country-dwellers and city-dwellers. Wine is an essential part of everyday existence, as well as a part of many secular and faith-based celebrations and rituals. The wine cellar is traditionally viewed as the most sacred area of a family home. The tradition of making Georgian wine in Qvevris is a major part of the culture and identity of local communities, often being mentioned in Georgian tales and songs.