In Kakheti, wine is not just produced — it is buried, aged, and quietly transformed beneath your feet.

The qvevri method, used in Georgia for over 8,000 years, is unlike anything found elsewhere. Large clay vessels are placed deep into the ground, where wine ferments naturally together with skins, seeds, and stems — developing structure, depth, and the distinctive amber color Georgia is known for.

This masterclass takes place in a traditional cellar, where the process is still done exactly as it was centuries ago. Guests don’t simply taste the wine — they step into the space where it lives. You’ll see the qvevri sealed into the earth, learn how they are prepared and maintained, and understand the role of time, temperature, and patience in the process.

When possible, the experience includes opening a qvevri and tasting the wine directly from it — something rarely accessible and deeply authentic. Each sip reflects not only the grape, but the method itself.

This is not a performance or a staged activity. It is a quiet, tactile experience that reveals why Georgian wine is considered one of the oldest continuous winemaking traditions in the world.