Full Documentary: Traditional Georgian Wine-making pt1

Full Documentary: Traditional Georgian Wine-making pt1 | from Vineyard to Qvevri

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Arboris Vineyard at Chuangtianling

Күн бұрын

Пікірлер: 36

@siddbanerji2404 2 ай бұрын

Q How do u get the cleaned materials out of the earthen pots?

@arborisvineyard 2 ай бұрын

hi, for the liquid there is the pump, and we use a long-handle scoop made of an air-dried calabash to scoop all kinds of sediment from the bottom of the vessel.

@ronniecreed6023 Жыл бұрын

Wow, thanks for sharing the natural Georgian process! Please share more about your grandfather, that bucket passed down to you along with how and why you got involved in the Georgian way. Thank you

@arborisvineyard Жыл бұрын

Hey Ronnie, thanks for the comment. My grandfather should be 100 years old this year had he lived. An honest and charismatic man, lived his entire life off farming the fields which I continue to farm today. I grew up spending many a summer vacation with him on these mountains. He had been a great influence on me. He was never a vintner himself, but this particular type of vine has been grown in the vicinity for as long as people can remember and wine was made with all kinds of methods, one less known traditional method was via terracotta urns, coinciding with the qvevri method in Georgia. How the ancients thought alike! As of now, this traditional method has almost died out in China, and I had only to borrow ideas from Georgia to find ways with my work in the cellar. Interestingly in some neighbouring provinces people are still using buried terracotta jars for fermentation while making distilled spirits.

@lisasmith1850 Жыл бұрын

How long does it age? That looks like that would be a fantastic wine. I like the ideal, but with oak barrels. Thank you for sharing.

@arborisvineyard Жыл бұрын

Hi thanks for the comment. Ideally it ages at least for two years, one year underground in the qvevri, and another in bottle in the cellar. Yes we are also planning to have some barrels to try adding some months of aging in the barrel before bottling.

@unagiandroe Жыл бұрын

Wonderful video. From where in Georgia did you get your Qvevri?

@arborisvineyard Жыл бұрын

Hello Kyle thanks for the comment. They are locally made. We figured it out getting those from Georgia was way too much trouble and transportation might crack them at any point.

@motog4-75 Жыл бұрын

I always wondered how deep they were. Thanks for showing. Are you standing with your socks in the chemicals that you poured in to the tank?

@arborisvineyard Жыл бұрын

Yeah, it’s quicklime water.

@sufyanamazigh7796 2 жыл бұрын

What water did you use for cleaning ?

@arborisvineyard 2 жыл бұрын

Hi, quicklime water, thereafter clean water, and then SO2 smoked. It seemed effective.

@uefqu9223 Жыл бұрын

You will get a good wine, a blend of Chinese, Georgian and cowboy!😉

@arborisvineyard Жыл бұрын

☺️

@titlebakhan2673 Жыл бұрын

Hi Did you add yeast in to the grapes during fermentation time.?

@arborisvineyard Жыл бұрын

Hello hello, no, no cultivated yeast is added to the fermentation throughout the process. It’s been just the wild yeast from the grapes and the environing.

@titlebakhan2673 Жыл бұрын

@@arborisvineyard thank you for your shared.

@РоаемаДеаилв 9 ай бұрын

10:20

@LouisSamuels664 Жыл бұрын

请问当地原本有种植葡萄和酿酒的习俗吗？

@arborisvineyard Жыл бұрын

你好，近代并没有，也许更远的以前可能有。

@maryphilip2700 Жыл бұрын

But why using legs you can use any other option.

@arborisvineyard Жыл бұрын

Hi very good question. Actually not legs but feet, feet in rubber socks to be precise. As mentioned in the video the human foot is gentle just enough to break most of the berries without crushing the stems and seeds. Surely machinery nowadays can do that to a level but we still trust the feet.

@Shadismic Жыл бұрын

Truffle is a fungus, mushroom is a fungus. They are very desirable because of the magical flavors that a fungus has.