About the maker
Inspired by many Georgian Kvevri-Wine, German wildlife conservationist-turned winemaker Udo Hirsch and his Turkish partner Hacer Özkaya are rediscovering old ways of making wine in Turkey.
Hirsch and Özkaya make wine with almost no modern equipment, preferring to use antique küp, or amphora, to ferment and age their wine. Gelveri only does single-varietal cuvées, a decision based on ignorance more than principal. “Our biggest problem is we don’t know enough about our grapes,” says Hirsch. “We are working with completely unknown grapes. They exist for maybe 10 km around, that’s it.” White and reds alike are left to ferment for six months, before being pumped into secondary vessels to age for another six months before bottling. Although Gelveri used to add a small amount of sulphites at bottling, for three years now they’ve been “zero, zero”—no sulphur.See the Gelveri collection here