A qvevri is a large, egg-shaped clay vessel traditionally used in the winemaking process in Georgia. These vessels are buried underground, which helps maintain a stable temperature during fermentation. The qvevri is an essential part of the ancient winemaking technique known as Kakhetian winemaking, where grape juice, skins, and seeds are all fermented together. The use of qvevri dates back over 8,000 years, making it one of the oldest winemaking methods in the world. This technique contributes to the unique flavors and characteristics of Georgian wines, which are often made from indigenous grape varieties like Saperavi and Rkatsiteli.