Vinoina

Vinoina is a term used to describe a style of wine production that involves fermenting the grape juice in its own juice, rather than in oak barrels. This approach allows the wine to retain much of its natural flavor and aroma compounds, resulting in a more fruit-forward and crisp taste profile. Vinoina is often associated with wines from the Republic of Georgia, particularly those made from indigenous grape varieties such as Mtsvane and Rkatsiteli.

The Vinoina method involves racking the must (crushed and de-stemmed grapes) into Qvevri, large clay vessels with narrow necks, where it undergoes a process known as "qvevri fermentation". The fermentation process is spontaneously initiated by wild yeast and bacteria present on the grape skins, allowing the wine to develop its unique character. The qvevri are typically 500-1,000 liters in size and are buried in the earth to regulate the temperature and prevent contamination.

Wines produced using the Vinoina method are known for their bright acidity, moderate tannins, and intense fruit flavors. They often exhibit notes of citrus, green apple, and stone fruit, with a distinct petroleum or wax-like quality. Vinoina wines are considered a refreshing and easy-drinking alternative to more traditional oak-aged wines, with a unique flavor profile that is both terroir-driven and innovative.

As a traditional production method in the Republic of Georgia, Vinoina is recognized by UNESCO as a Masterpiece of the Intangible Heritage of Humanity. The preservation of this unique winemaking technique has helped to promote the cultural and gastronomic heritage of the region, as well as raise awareness about the importance of traditional knowledge and craftsmanship in modern society.