All of the wines at Pheasant’s Tears are fermented and aged in qvevri, a unique Georgian vessel used to ferment and store wine.
Qvevri were the first vessels ever to be used for wine fermentation, with archaeological finds dating back to 6000 BC. Qvevriare clay vessels lined with beeswax and completely buried under the ground where the temperature stays eventhoughout the year, allowing the wines to ferment in the natural coolness of the earth.
Pheasant’s Tearsqvevrivary in age but, some date back to the mid 19th C. The cellar is builty in the vineyard itself to minimize the damage to the grapes in transportation, allowing us to harvest and press before the hot hours of the sun. It is usually a question of hours before the harvested grapes are already pressed and in the cool qvevri.
In accordance with Georgian traditional winemaking methods, the ripest of stems are added to the grape skins, juice and pits, for both the reds and our whites. The maceration time depends on varietal and the size of the qvevri and varies between 3 weeks and 6 months.