On Sunday we opened our Qvevri and tasted our Vidal Blanc that was sealed in the qvevri on its skins since December. A pictorial essay follows. For a detailed description, check out our post on our winemaking site.
The qvevri is buried under the sand. We first removed the sand.
The qvevri was sealed with a coil of clay between the qvevri rim and glass. The clay was still moist after four months underground. It took a bit of effort to break the seal.
A few inches of wine at the top of the qvevri was clear.
The wine was a yellow color and the silky mouthfeel reminded me of jammy yellow stone fruits. Mild tannins were noticed.
The 18-liter basket press was a new purchase. Kathy scooped out wine and skins and placed them in the press.
The free-run wine and pressed wine was cloudy. It is now in a carboy to clear.
Cheers,
Terry
