On February 17-18, viticulture and winemaking researcher Giorgi Barisashvili will lead the training - "Cellar, qvevri and bio (organic) winemaking". We will discuss the following topics at the training:
Day 1, the questions of the history of the pitcher, the main types of clay, the main centers of making the pitcher in Georgia, styles, etc. Also the principles of pitcher planting according to different regions and cellar styles. maintenance of the pitcher, construction of the cellar, etc. an important topic.
Day II, introduction to winemaking, overview of local and world winemaking. Students will learn the basic principles of organic winemaking. The conversation will concern: the vintage and the ripeness of the grapes; grape processing; alcoholic fermentation; malolactic fermentation; cellar hygiene; taking wine; diseases and defects of wine; We will also talk about wine stabilization and bottling.