Qvevri are the clay vessels used for making wines according to the traditional Georgian winemaking method In western Georgia they are called churi The earliest qvevri known to store wine date the early Iron Age 7 th Century B C E It took some time for the qvevri to reach their current, standard shape, as initially they were wide in the middle and tapered at the base, and not buried The shape of the “ vessel continued to evolve the 3 rd century B C E when producers began to bury them in the earth, first to their shoulders, and by the 4 th century C E up to the neck Modern qvevri range 800 to 3500 liters the smaller ones are used for fermentation, the larger, for elevage The clay qvevri are lined once before use with melted beeswax to render the interior inert, and to make them easier to clean In 2013 UNESCO registered the Qvevri winemaking method on its List of the Intangible Cultural Heritage of Humanity Traditional Georgian wines do not represent a uniform style A common feature is that their vinification is carried in Qvevri completely buried in the ground, so that even the outlet neck of it remains below ground level Through the ages up until today, all home winemakers in Georgia have made wine in qvevri During the 20 th century, commercial use of qvevri declined as winemaking in this manner is quite labor intensive they were viewed as inefficient Today, however, a renewed interest in qvevri has revived this method of production, not just in Georgia, but around the world