Georgia’s ancient art of traditional kvevri winemaking
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The art of making wine in kvevri, the mighty clay amphorae of Georgia, is undergoing a renaissance
Miquel Hudin
Club Oenologique contributor
Miquel Hudin is a writer and sometimes called a sommelier. When not in the Balkans or Caucasus, he is at the mercy of his dogs and their walks through the vineyards of Priorat.
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