Qvevri winemaking is a traditional method of making wine in Georgia, a country located in the Caucasus region of Eurasia. The word "Qvevri" refers to the large, egg-shaped earthenware vessels that are used for fermenting and storing the wine. The process of Qvevri winemaking involves crushing the grapes and then placing the juice, skins, and stems into the Qvevri. The vessel is then sealed and buried underground, where the wine ferments naturally using wild yeasts. The wine is typically left in the Qvevri for several months, during which time the temperature remains constant due to the insulating properties of the vessel.​ Qvevri winemaking is considered an important part of Georgia's cultural heritage and is recognized by UNESCO as an intangible cultural heritage of humanity. The method has been used for 8000 years and is still used today by many Georgian winemakers who value the unique character and flavor of Qvevri-made wines.