These giant egg-shaped clay wine vessels called kvevri store and ferment 2,000 liters of wine underground. It's an 8,000-year-old wine making tradition in Georgia, and it's been recognized by UNESCO as a piece of intangible heritage. We meet Zaza Kviriashvili, a 4th generation 'Kvevri' Master, to learn more about how the kvevri is made, and of course, taste some wine.
Special thanks to the Georgian National Tourism Administration
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Emily Frances presents Holy Land Uncovered, a weekly magazine about faith, religion and the history of the region. Sunday 10AM EST
