Kvevri or Qvevri (Georgian: ქვევრი [kʰvɛvɾi]) - also known as Tchuri (Georgian: ჭური) in Western Georgia - are large earthenware vessels used for the fermentation, storage and ageing of traditional Georgian wine. Resembling large, egg-shaped amphorae without handles, they are either buried below ground or set into the floors of large wine cellars. Kvevris vary in size: volumes range from 20 litres to around 10,000; 800 is typical.

Archaeological excavations in the southern Georgian region of Kvemo Kartli (notably at Dangreuli Gora, Gadachrili Gora and in the village of Imiri) uncovered evidence of grape pips and kvevris dating back to the 6th millennium B.C.

​

In Georgia, the relationship between man and vine dates back to BC. year It started from the VI-V millennium, which is confirmed by many archaeological findings and historical facts. Vine culture played a large role in the economic life of the local population, and Georgians, perhaps the first in the world, followed the tradition of growing cultivated vines from ancient times.

Centuries of experience has given us hundreds of grape varieties, many of which are en-dem, flourishing only in Georgia. The method of setting and storing wine using the Georgian traditional method is also outstanding. A vessel for storing and planting wine embedded in clay soil - kvevri is as old as the history of Georgia. The pitcher, as an artisan vessel, has been known since the early Bronze Age and is so refined that it has reached us almost unchanged from its creation to the present day, many centuries later.

The pitcher contains clay-limestone and a small amount of precious metals: gold, silver and copper. Lime, which reacts with tartaric acid, on the one hand, strengthens the walls of the pitcher, on the other hand, acts as a natural antiseptic. The capacity of the pitcher starts from several hundred liters and reaches several tons. It is also interesting that the temperature in the pitcher buried in the ground does not change and constantly maintains the 13°-15° required for wine fermentation.

Today, Kvevri wine, that is, the Georgian way of making wine in Kvevri, is included in the list of UNESCO's world cultural heritage.