Lorangi has become the first Georgian winery to open in the Brazilian state of Goias with the support of the Embassy of Georgia yesterday, the Georgian Foreign Ministry reports. 

An opening ceremony was also held, in which guests could learn the traditional Georgian method of wine-making in kvevri, a large clay vessel. 

Georgian wines made by Georgian wine companies and wineries were also presented [at the event],” the ministry says. 

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A tribute wall with an image of the Georgian flag was also placed at the spot honouring Georgian culture and traditions. 

The event was attended by journalists, representatives of travel agencies, the President of the Brazilian Sommelier Association, as well as people interested in Georgia and its culture, the ministry reported.

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The Georgian method of winemaking in kvevri is a unique process and was therefore approved by UNESCO to be included in the list of Intangible Cultural Heritage in 2013. 

Kvevri is a large clay amphora-like vessel, traditionally buried in the ground up to its neck, in which wine is fermented and stored in regions of Georgia and especially in Kakheti, eastern Georgia. After fermentation, which happens naturally and with no additives, the kvevri is sealed with a wooden lid and earth or clay. The wine is left to mature for up to six months, then is opened, and the bright delicious wine is ready for tasting.

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