Atenuri (or Ateni)
Do Re Mi wines are all made in Kvevri which are handmade, large buried clay vessels used to ferment and age the wine. Kvevri range in size from 1500 liters to 2500 liters. The lightly pressed juice is fermented with the skins, with wild yeast and free from any additives. After fermentation is finished, the Kvevri are sealed and covered with soil until Spring time. During the process, the solids in the wine slowly drop to the bottom of the kvevri and the clear wine rises to the top. When temperatures drop in December and January, the live yeast dies, the wine is transferred to new kvevri and left to age for more months. In the spring time the wine is drunk during big celebrations called Supras and leftover is bottled.