This article will make more sense if you read part 1 first.
Wines made in qvevri, Georgia's clay fermentation and storage vessels buried in the ground (the photo on the left shows the sealed opening of one in the restored and revived cellar of the Alaverdi monastery, where the handful of monks and especially winemaker Father Gerasim, below right, have worked hard to preserve this tradition), are estimated to represent 2-3% of total Georgian wine production, though it is hard to put your finger on an accurate figure because many people in the countryside probably have an old qvevri that...